Foodie Friday: Blueberry Struesel Cake

If you love blueberries like I do, you'll love this blueberry struesel cake. It's delightful on it's own and even better served with vanilla ice cream.



Cake:
2 cups blueberries
1 can sweetened condensed milk
splash of lemon juice
3/4 cup + 2 tbsp cold butter
2 cups Bisquick
1/2 cup brown sugar
1/2 cup chopped nuts (I used Almonds, but you can use whatever you like)

Sauce:
1/2 cup sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup water
2 cups blueberries

Preheat oven to 325.

Combine berries, milk, and lemon juice in one bowl.

In a separate bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly. Add blueberry mixture. Pour into a greased 9-inch square pan.

Combine remaining 1/2 cup biscuit mix and brown sugar. Cut in 2 tbsp butter until crumbly. Sprinkle over cake. Top with nuts.

Bake 1 hour and 10 minutes or until golden and puffed all over.

While cake is baking, combine all ingredients for blueberry sauce except berries in a saucepan gradually adding the water. Cook and stir until thickened slightly. Add berries. Cook and stir until hot. Serve on top of cake.

I was a little low on blueberries when it came time to make the sauce. So I actually used 1 cup blueberries and 1cup blackberries. It was still delicious!