Blueberry Streusel Cobbler

Ingredients

• pint fresh or frozen blueberries
• (14 ounce) can Eagle brand sweetened condensed milk
• teaspoon sgrated lemon zest
• cup sbiscuit baking mix (such as Bisquick), divided
• 3/4 cup unsalted butter or margarine, cold
• 1/2 cup firmly packed brown sugar
• tablespoon sunsalted butter or margarine, cold
• 1/2 cup chopped nuts (such as walnuts, pecans, or almonds)
• 1/2 cup white sugar
• tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup water
• pint fresh or frozen blueberries

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
2. Combine 1 pint blueberries, sweetened condensed milk, and lemon zest in a bowl; set aside.
3. Place 1 1/2 cups baking mix in a large bowl; cut in 3/4 cup butter using 2 knives or a pastry blender until crumbly. Stir in blueberry mixture. Transfer to the prepared baking pan.
4. Combine remaining 1/2 cup baking mix and brown sugar in a small bowl; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts; sprinkle over cobbler.
5. Bake in the preheated oven 65 to 70 minutes.
6. Meanwhile, combine white sugar, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat; gradually add water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Serve warm cobbler with vanilla ice cream and blueberry sauce. Store leftovers covered in the refrigerator.