Blackberry-Blueberry Cobbler Supreme
- In a medium mixing bowl stir together all-purpose flour, whole wheat flour, baking powder, and salt. Beat margarine or butter and the 1 cup sugar with an electric mixer until fluffy. Add flour mixture alternately with milk. Beat until smooth. Spread batter evenly over the bottom of a greased 13x9x2-inch baking pan or a 3-quart baking dish.
- Sprinkle blackberries and blueberries over batter, then sprinkle with the 1/2 to 3/4 cup sugar, depending on the sweetness of fruit. Pour grape juice or water over fruit.
- Bake in a 350 degree F. oven for 40 to 45 minutes or until a toothpick inserted in cake comes out clean. (Some of the fruit should sink toward the bottom as the cake rises to top.) Cool 30 minutes. Sprinkle lightly with powdered sugar, if desired. Serve warm with ice cream or cream. Makes 12 servings.
From the Test Kitchen
To use frozen blackberries and blueberries, thaw the fruit, reserving the liquid. Then add enough grape juice or water to the fruit liquid to equal 2 cups. Use this liquid to pour over the fruit before baking the cobbler.
Nutrition Facts (Blackberry-Blueberry Cobbler Supreme)
- Per serving:
- 418 kcal ,
- 16 g fat
- (6 g sat. fat ,
- 31 mg chol. ,
- 257 mg sodium ,
- 66 g carb. ,
- 6 g pro.