Blueberry Streusel Cobbler

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan. (5 minutes)

Recipe View In a large bowl, gently combine 1 pint of blueberries, sweetened condensed milk, and lemon zest. Set aside. (5 minutes)

Recipe View In a separate large bowl, place 1 1/2 cups of biscuit baking mix. Cut in 3/4 cup (6 ounces) of cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Carefully stir in the blueberry mixture into the crumbly baking mix mixture until just combined. Transfer the mixture to the prepared baking pan, spreading evenly. (5 minutes)

Recipe View In a small bowl, combine the remaining 1/2 cup of biscuit baking mix and brown sugar. Cut in the remaining 2 tablespoons of cold butter until crumbly. Stir in the chopped nuts. Sprinkle this streusel topping evenly over the cobbler. (5 minutes)

Recipe View Bake in the preheated oven for 65 to 70 minutes, or until the topping is golden brown and the blueberry filling is bubbly. (65-70 minutes)

Recipe View While the cobbler is baking, prepare the blueberry sauce. In a saucepan over medium heat, combine the granulated sugar, cornstarch, cinnamon, and nutmeg. Gradually add water, stirring constantly to avoid lumps. (5 minutes)

Recipe View Cook and stir the sauce until it thickens and becomes clear. Gently stir in the remaining 1 pint of blueberries and cook until they are heated through and begin to burst. (5 minutes)

Recipe View Let the cobbler cool slightly before serving. Serve warm, topped with a scoop of vanilla ice cream and a generous spoonful of the warm blueberry sauce. Store any leftovers, covered, in the refrigerator. (5 minutes)