Blueberry Cobbler - cooking recipe

Ingredients

1 pint blueberries (fresh or frozen)
1 (14 ounce) can sweetened condensed milk (I prefer Eagle Brand)
2 teaspoons grated lemons, rind of
3/4 cup butter or 3/4 cup margarine (cold)
2 tablespoons butter or 2 tablespoons margarine (cold, in addition to above)
2 cups biscuit mix, divided (I prefer Jiffy)
1/2 cup brown sugar
1/2 cup chopped nuts (any will do, I prefer almonds)
vanilla ice cream (for topping) (optional)
blueberry sauce (for topping) (optional)

Preparation

Preheat oven to 325 degrees.
Combine blueberries, condensed milk, and lemon peel in bowl.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
Spread in greased 9-inch square baking pan.
In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
Add nuts, sprinkle over cobbler.
Bake 1 hour or until golden brown.
Serve warm with ice cream and blueberry sauce.