Cooking on a Shoelace

Blueberry Streusel Cobbler

Ingredients
	1 pint fresh or frozen blueberries
	1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
	2 teaspoons grated lemon zest
	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
	Blueberry sauce (recipe follows)

Instructions
	Preheat oven to 325ºF. In bowl, combine blueberries, EAGLE BRAND® and lemon zest.
	In large bowl, cut 3/4 cups butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
	In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
	Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.

Notes: *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 1 pint blueberries; cook and stir until hot. Makes about 1 2/3 cups.

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