Blueberry Streusel Cobbler

1 pint fresh or frozen blueberries
1 (14 oz) 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)

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

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.

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.

Bake 1 hour and 10 minutes or until golden. Serve warm and 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 1 pint blueberries; cook and stir until hot.