Blueberry Streusel Cake

with Blueberry Sauce

(Bonnie Spencer)

Cake:
 2 cups blueberries
14-oz. can EagleŽ Brand Sweetened Condensed Milk
2 teaspoons grated lemon peel
3/4 cup butter
1 1/2 cups biscuit mix

Topping:
 1/2 cup biscuit mix
1/2 cup brown sugar
2 tablespoons cold butter
1/2 cup chopped walnuts 

Blueberry Sauce:
 1/2 cup white granulated sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
2 cups fresh blueberries

Cake:  In a large bowl, combine blueberries, sweetened condensed milk, and lemon peel.  In another bowl, cut butter into biscuit mix until crumbly.  Add blueberry mixture and spread in greased 9-inch square baking pan.  Topping:  In a small bowl, mix together biscuit mix, brown sugar, and butter until crumbly.  Add nuts and sprinkle over cake batter.  Bake 1 hour and 10 minutes in 325 degree oven.  Serve warm with blueberry sauce and ice cream.  Blueberry Sauce:  in small saucepan, combine sugar, cornstarch, cinnamon, and nutmeg.  Stir in water.  Cook and stir until thickened.  Stir in 2 cups blueberries, cook until heated through (or just stir into hot sauce and take off heat - berries will remain whole and have a bit of a crunch).