Ingredients | | 1 pint fresh or frozen blueberries | | 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) | | 2 teaspoons grated lemon zest | | 3/4 cup plus 2 tablespoons cold butter or margarine | | 2 cups biscuit baking mix, divided | | 1/2 cup firmly packed brown sugar | | 1/2 cup chopped nuts | | Blueberry sauce (recipe follows) | | Instructions | | Preheat oven to 325ºF. In bowl, combine blueberries, EAGLE BRAND® and lemon zest. | | In large bowl, cut 3/4 cups butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan. | | In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. | | Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator. | |