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Cherry-Bluebrry Cobbler Supreme




Source of Recipe


Internet


List of Ingredients




2 cups fresh or frozen unsweetened pitted tart red cherries
1 cup fresh or frozen unsweetened blueberries
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
¼ tsp. salt
½ cup butter or margarine, softened
1 cup granulated sugar
¾ cup milk
2 cups cherry or grape juice
½-¾ cup granulated sugar
3 Tbsp. brown sugar (optional)
Fresh pitted tart red cherries and/or blueberries (optional)
Ice cream, half-and-half, or light cream (optional)


Recipe



Thaw fruit, if frozen. Grease a 3-quart oval baking pan or a 13x9x2-inch baking pan; set aside. In a medium mixing bowl stir together all-purpose flour, whole wheat flour, baking powder, and salt; set aside.

In a large mixing bowl beat butter and the 1 cup granulated sugar with an electric mixer on medium to high speed until fluffy. Add the flour mixture alternately with the milk, beating until the batter is smooth. Spread batter evenly over the bottom of the prepared pan.

If using fresh fruit, measure 2 cups of the cherry juice. (If using frozen fruit, drain the thawed fruit, reserving liquid. Add enough of the cherry juice to the fruit liquid to equal 2 cups.) Sprinkle batter with cherries and blueberries. Sprinkle with the ½ to ¾ cup granulated sugar. Pour the 2 cups of cherry juice (or the 2 cups of the fruit juice mixture) over fruit.

Bake in a 350º oven for 30 minutes. Sprinkle with brown sugar, if desired. Bake for 10 to 15 minutes more or until a wooden toothpick inserted near the center of the cake comes out clean. (Some of the fruit should sink toward the bottom as the cake rises to the top.) Cool slightly. Sprinkle warm cobbler with additional fresh cherries, if desired. Serve warm with ice cream, if desired. Makes 12 servings.