Cherry Blueberry Cobbler

Place one Jar of whole pitted cherries with liquid in a sauce pan then add 1/2 cup of fresh or frozen blueberries. Place 4 Tablespoons Lemon juice to sauce pan , 1/4 cup sugar and 5 tablespoons cornstarch.  Stir well and heat cherry/blueberry filling til thickened. Take off stove and add 1 tablespoon of butter, stir welland set aside.   Then I add 1/3 cup of Sangria to the sauce,so have Sangria on hand in your pantry . Add the Sangria to the Cherry/blueberry filling after you take the thicken sauce off the stove. Stir well. This should not be a thin filling.

Mix two cups of flour, 4 Tablespoons sugar,1/3 cup olive oil, 3 Tablespoons baking powder, 1 cup buttermilk filled to the rim of your glass measuring cup, and 2 tablespoons of butter cut up ,then blend well. Grate one orange rind and add to cake mixture.

Butter pie dish ,pour cherry/blueberry filling into the buttered pie plate,spoon the cake dough on top of the cooked cherry/blueberry filling,and top with 2 tablespoons of sugar ,cinnamon and extra fresh orange rind.  Bake in 350* oven til cake has risen and browned for 45 minutes. If the top of your cobbler is browning too fast cover the cobbler on top with tin-foil.    The filling for this cobbbler should be tart and not overly sweet.

Serve with vanilla ice cream or orange whipped cream.

Note:) Whip up some fresh whipping cream add 1 Tablespoon powder sugar ,1 teaspoon orange flavoring ,with a splash of fresh orange rind.  As your cobbler is baking, have a glass of Sangria  !!!

Extra Notes: I prefer to buy the cherries in their own liquid which have not been thickened. I can add exactly how much sugar I want in my cobbler.  As far as the butter milk I added around a cup but if your dough is too thick add a bit more. With this recipe I usually eye balled the ingredients, this batter I have made it so many time. The batter will be a medium thick consistency almost like a thick pancake batter. I remember as a child I would watch my paternal grandmother bake, and I was amazed how she would cook with no recipe in sight. I asked how how she cooked like that. She replied that when I get older and cook a lot that I will do the same thing in my kitchen some day! She was a wise woman and oh so right !!!!!!!

After this cobbler sits for a day, spoon out onto a plate and heat in microwave because the filling will be more congealed after it sits. Tonight I am going to take a large biscuit cutter and cut out rounds of the cobbler and invert them on to a plate . Spoon on the fruit, heat and serve with whip cream or ice cream. I also prefer to bake my cobbler in a large glass pie pan( mine I bought at Wal-mart) so I can cut out the rounds of cake to place on my plates. Or you can invert the whole cobbler onto a nice platter before serving to your family or guests.   Will add more photo's later !!!:)