Chef Tony Bigg's Blueberry Cobbler
(Hyatt Regency Savannah)
Ingredients: Cobbler Topping:
> 1-1/2 teaspoons baking powder
> ¼ teaspoon salt
> 1/3 cup milk
> 3 tablespoons sugar
> ¼ teaspoon ground cinnamon
> 1 egg, beaten
> 3 cups fresh or frozen and thawed blueberries
> 4 teaspoons lemon juice
> 1/8 teaspoon salt
> 1 tablespoon cornstarch
> 1 teaspoon grated lemon peel
In a medium-sized bowl, make the Cobbler Topping by stirring together the flour, 3 tablespoons sugar, baking powder, cinnamon, and ¼ teaspoon salt. Combine the egg and milk; stir into the flour mixture just until moistened. Set aside. Preheat oven to 375 °F. In a saucepan, combine the sugar and cornstarch; add the blueberries, lemon juice, lemon peel, and salt. Cook over medium heat, stirring, for 4 to 6 minutes or until thickened. Pour the mixture into a 2-quart baking dish; spoon the Cobbler Topping over. Bake for 15 to 20 minutes or until golden brown.
The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345
Email: hberry@innova.net