You Will Need
- LEMON CURD: 1 Can (15 - 16 OZ / 400 - 500 g)
- BLUEBERRIES: Fresh, 2 cups (*optional)
- MILK: 2/3 Cup (160 ml)
- BUTTER/MARGARINE: 4 Tablespoons (60 g)
OR 1/2 stick(for best results, use butter)
Directions
- PREHEAT oven to 375° F (190° C - Gas Mark 5).
- MELT butter in either an 8 or 9 inch (20 - 23 cm) baking dish or iron skillet.
- COMBINE milk with cobbler mix; stir thoroughly to remove any lumps.
- POUR batter over butter. Then pour lemon curd over batter and add blueberries. Avoid stirring. Note: Batter will rise above the lemon curd and blueberries while baking to form a golden crust.
- BAKE 30 - 35 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream.
- Enjoy!