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https://homeiswheretheboatis.net/2013/05/25/red-velvet-berry-cobbler/
Quick, oh so good, and the star of your Star-Spangled celebration!
Serve it with Cream Cheese Ice Cream!
Ingredients
1 tablespoon cornstarch
1 1/4 cups sugar, divided
6 cups assorted fresh berries (I used 2 cups each blackberries, raspberries, and 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 teaspoons white vinegar
1/2 teaspoon baking soda
Preparation
1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch 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. Tip: Place baking dish on top of baking sheet in the oven to catch any over flow from bubbling berries.
4. Bake at 350° 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.
Top with Vanilla or Cream Cheese Ice Cream
Cream Cheese Ice Cream
Makes about 1 quart
Ingredients
3 cups half-and-half
1 1/4 cups powdered sugar
2 egg yolks
1 (8-oz.) package cream cheese, cubed and softened
2 teaspoons vanilla bean paste or vanilla extract
Preparation
1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.
Recipe courtesy of Southern Living.