1 pt. fresh or frozen blueberries
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
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 a bowl, combine blueberries, Eagle Brand and peel. In a 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. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons 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

Mix all ingredients together in a saucepan. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in 1 pint of blueberries; cook and stir until hot.