Wednesday, September 9, 2009


1 pint fresh or frozen sugar-free blueberries
1 can (14-oz) sweetened condensed milk
2 tbsp grated lemon peel
1 1/2 sticks plus 2 tbsp cold butter, divided
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Vanilla ice cream, optional
Blueberry sauce (recipe below), optional

Preheat oven to 325 degrees. Grease a 9-inch square baking pan and set aside.

In a medium bowl, combine the blueberries, sweetened condensed milk, and lemon peel.

In a large bowl, cut 3/4 cup of the butter into 1 1/2 cups of the biscuit mix until crumbly. Add the blueberry mixture to the crumbly mixture. Spread batter into the bottom of the prepared baking pan.

In a small bowl, combine the remaining 1/2 cup of the biscuit mix with the sugar. Cut in the remaining 2 tablespoons of the butter until crumbly. Add the pecans. Sprinkle over the cobbler batter in the pan. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown. Serve warm with the vanilla ice cream and blueberry sauce for the best results. Refrigerate any leftovers.


In a saucepan combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, and 1/4 tsp ground nutmeg. Gradually add 1/2 cup water while stirring the mixture. Cook, stirring, over low heat until the mixture is thickened. Stir in 1 pint blueberries; cook, stirring, until hot.

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