Springtime is perfect for fruity flavors.
In this installment of Chef Mike’s Myrtle Beach Menu, learn how to make a delectable Blueberry Streusel Cobbler.
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The sweet treat would be a perfect addition to any Easter Sunday dinner.
- 1 pint fresh blueberries
- 1 (14 oz) can sweetened condensed milk
- 2 tsp lemon zest
- ¾ cup (1 ½ sticks) plus 2 tbsp cold butter
- 2 cups biscuit baking mix, divided (Bisquick, or other brand of your choice)
- ½ cup firmly packed brown sugar
- ½ cup chopped nuts
- Vanilla ice cream
- ½ cup sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup water
- 1 cup fresh blueberries
Since 2000, Chef Mike Noble’s Vanishing Chef Catering and Chef Services has been providing private, corporate and special event catering in and around the Southeastern United States.
- Preheat oven to 325 degrees F.
- Grease a 9×9-inch square baking panCobbler· In a bowl, combine blueberries, condensed milk, and lemon zest· In a separate bowl, cut ¾ cup butter into 1 ½ cups biscuit mix until crumbly; fold in blueberry mixture. Spread in baking pan· In a small bowl, combine remaining ½ cup biscuit mix and sugar. Cut in remaining 2 tbsp butter until crumbly. Add nuts and sprinkle over cobbler· Bake 1 hour and 10 minutes or until golden.Blueberry Sauce· In a saucepan, combine sugar, cornstarch, cinnamon, and nutmeg; gradually add water. Cook and stir until thickened; gently stir in blueberries. Continue to cook and stir until berries are heated through.Notes· Serve warm with ice cream and blueberry sauce. Store leftovers, covered, in refrigerator
Want to see Chef Mike make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.