1 pt. blueberries
1 (14 oz.) can Eagle Brand Condensed milk
2 tsp. grated lemon rind
1/4 c. plus two tbsp. cold butter
2 c. biscuit baking mix
2 tbsp. granulated white sugar

Preheat oven to 325°F for 15 minutes before baking.

Batter:

In a medium bowl, combine blueberries, milk, sugar and lemon rind.

In a large bowl, cut cold butter into biscuit mix using a pastry blender or two knives until mixture resembles coarse crumbs. Add the berry mixture to the butter mixture and stir together. Spread batter in a greased 9-inch square baking pan.

Streusel Topping:

1/2 cup biscuit mix
1/2 c. brown sugar
2 tbsp. cold butter
1/2 c. chopped nuts

Combine 1/2 cup biscuit mix and 1/2 cup brown sugar. Cut in 2 tablespoons butter until mixture is crumbly. Add nuts. Sprinkle over top of cobbler.

Bake at 325°F until golden brown and a toothpick inserted in center comes out clean (about 70 minutes).

Serve with ice cream and blueberry sauce.

Blueberry Sauce:

1/2 cup granulated white sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup water

In a saucepan, combine sugar, cornstarch, cinnamon, nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir for 5 minutes.

Serve over cobbler.