Blueberry Streusel Cobbler

If you are using frozen blueberries in this recipe, do not defrost before adding them to the batter. This will help prevent the blueberries from "bleeding" into the batter.

Ingredients:

1 pint fresh or frozen blueberries

1 (14-once) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)

2 teaspoons grated lemon peel

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 Vanilla Ice Cream Blueberry Sauce (recipe follows)

Procedure:

1. Preheat oven to 325 degrees Fahrenheit. In bowl, combine blueberries, Eagle Brand and peel.

2. 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.

3. In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.

4. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and Blueberry Sauce. Refrigerate leftovers.

Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in i pint blueberries; cook and stir until hot.