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Red Velvet Berry Cobbler

Red Velvet cake meets berries in a cobbler and sweet ending to your star-spangled celebration! Top with cream cheese ice cream for a deliciously red, white and blue dessert.
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: blackberries, blueberries, cobbler, cream cheese ice cream, Fourth of July, patriotic dessert, raspberries, red velvet, strawberries
Servings: 8 servings

Ingredients

Cobber 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

Cream Cheese Ice Cream 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

Instructions

Cobbler Preparation:

  • 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.
  • 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.
  • 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 alternating with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture. Place baking dish on top of baking sheet in the oven to catch any over flow from bubbling berries.
  • 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.
  • Serve with Cream Cheese Ice Cream or Vanilla Ice Cream

To make Cream Cheese Ice Cream:

  • 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.
  • 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.

Notes

Buttermilk substitution:
  • To make 1/2 cup of buttermilk, add 1/2 tablespoon lemon juice or white vinegar to a liquid measuring cup.
  • Top with whole milk to the 1/2 cup line.
  • Let the mixture stand at room temperature for 5 – 10 minutes until slightly thickened and you see small curdled bits.