1 pint fresh or frozen blueberries
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 tsp. grated lemon peel
3/4 c. plus 2 tbsp. cold butter
2 c. biscuit baking mix, divided
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts
Vanilla Ice Cream
Blueberry Sauce (recipe follows)

Preheat oven to 325°F. In bowl, combine blueberries, Eagle Brand and lemon peel.

In large bowl, cut 3/4 butter into 1 1/2 c. biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan.

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

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

Blueberry Sauce:

1/2 c. sugar
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. water
1 pint blueberries

In saucepan, combine sugar, cornstarch, ground cinnamon, and ground nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.