How to make it

  • Preheat oven to 325*
  • In bowl, combine blueberries, condensed milk and peel.
  • In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.
  • In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 TBSP butter until crumbly. Add nuts. Sprinkle over cobbler.
  • Bake 1 hour and 10 minutes (I needed to cook mine for almost 1 hour and 30 minutes - so keep checking it) or until golden. Serve warm with vanilla ice cream and Blueberry Sauce. Refrigerate leftovers.
  • Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 TBSP cornstarch, 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Makes about 1 2/3 cups.

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