RECIPE CONTEST ENTRY BY KEMP PATTERSON

KEMP SAYS, "This is a recipe from Jay Peak, where I ski. Chef Chris shared this summer
cobbler in their magazine!"

BLUEBERRY AND LEMON COBBLER

2 cups blueberries
1 teaspoon grated lemon zest
1/3 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2/3 cup flour
1 teaspoon baking powder
1/8 teaspoon ground cardamom
1/2 cup heavy cream

-Preheat oven to 400 degrees and butter an 8-inch (1 1/2-quart) glass pie plate.
-In a bowl toss together blueberries, zest, sugar, lemon juice and cornstarch until combined well and transfer to pie plate.
-Into another bowl sift together flour, baking powder, cardamom and a pinch of salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.