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
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).