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.
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
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