Blueberry Streusel Cobbler

2 cups Michigan blueberries
14 oz. can sweetened condensed milk
2 teaspoons grated lemon peel
3/4 cup plus 2 tablespoons cold butter
2 cups biscuit making mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
vanilla ice cream
Blueberry Glaze **See below**

Preheat oven to 325 degrees. In bowl, combine blueberries, milk and lemon peel. In a large bowl, cut 3/4 cup better and 1 1/2 cups biscuit mix until crumbly. (Food processor fitted with metal blade works great). Add 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 1 hour and 10 minutes or until golden brown. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.

Blueberry Glaze

2 cups Michigan blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Mix above ingredients in a small double boiler. Bring to a slow boil and simmer for about 5 minutes.

*Good served over ice cream, cheesecake, pound cake, pancakes. Also can be used when making cookies and bars.