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Ingredientes
- 6 c. fresh boysenberries
- 1 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 1 1/2 tsp lemon zest minced fine
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 Tbsp. cornstarch
- 1 Tbsp. dark rum
- 2 1/2 ounce butter
- 3/4 c. confectioner's sugar
- 3 x Large eggs
- 1 c. buttermilk
- 3/4 c. masa harina (corn flour)
- 1/2 c. cornmeal
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp grnd cloves
- 3/4 c. granulated sugar Lemon Shortcake, see recipe
Direcciones
- Toss boysenberries with sugar, brown sugar, lemon zest, cinnamon, nutmeg, cornstarch and rum. Place in lightly greased 11x17 pan.
- For cobbler topping, cream butter and confectioner's sugar. Add in Large eggs and cream till well aerated. Combine flour, masa harina, cornmeal, baking pwdr, baking soda and cloves. Add in the dry ingredients to the butter mix, alternating with buttermilk.
- Pipe batter onto boysenberries in a trellis pattern, using straight-up tip.
- Bake in a 350 degree oven till crust is browned and fruit is bubbling, about 30 - 35 min.
- Serve with Lemon Shortcake (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 12 servings | |
| Calories 403 | |
| Calories from Fat 63 | 16% |
| Total Fat 7.13g | 9% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 290mg | 12% |
| Potassium 210mg | 6% |
| Total Carbs 82.92g | 22% |
| Dietary Fiber 3.8g | 13% |
| Sugars 42.42g | 28% |
| Protein 4.72g | 8% |
