Red Velvet - Berry Cobbler

It is hard to believe the Fourth of July is next Wednesday.  I have started my planning  and experimenting with different recipes to make for our family/friends cookout.  At cookouts, I usually make at least one cobbler for dessert.  To me, a cookout is not a cookout with out a cobbler.  Besides, they are easy and quick to make.
One great recipe I came accross was Red Velvet Berry Cobbler in Southern Living magazine.   It is loaded with fresh blueberries,blackberries and raspberries baked beneath a Red Velvet batter.

This cobbler was delicious, satisfying, and easy.  The berries  were a plesant mixture of sweetness with just a hint of tartness.  Combine this with the mild chocolate flavor of the Red Velvet "cake"  a scoop of homemade Cream Cheese Ice Cream and you have one delicious dessert.

The family loved this cobbler.  They were asking for seconds and thirds.


Red Velvet-Berry Cobbler
From Southern Living magazine

Ingredients:

1 tablespoon conrstarch
1 1/4 cups sugar, divided
6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, blueberries.)
1/2 cup butter, softened
2 large eggs
2 tablespoons red liquid food coloring
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoon white vinegar
1/2 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees F. Stir together cornstarch and 1/2 cup sugar.  Toss berries with cornstarch mixture, and spoon into a lightly greased 11-x7-inch baking dish.

Berries Tossed With Cornstarch Mixture

Berries in Bottom of Baking Dish

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well.  Add eggs, 1 at a time, beating just until blended after each addition.  Stir in red food coloring and vanilla until blended.
3. Combine flour, cocoa, and salt.  Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.)  Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Spoon batter over berry mixture.

Flour, Cocoa, and Salt

Bubbling Buttermilk Mixture

4. Bake at 350 degrees F for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean.  Cool on  a wire rack 10 minutes.

Makes 6-8 servings

Ready for Oven

Out-of-Oven

MMM Wonderful

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