Food and Recipes Desserts Cobblers Red Velvet-Berry Cobbler Top with scoops of homemade Cream Cheese Ice Cream for a cool summery twist on the classic Southern layer cake. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on May 24, 2018 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 1 hrs 15 mins Yield: 6 to 8 servings Ingredients 1 tablespoon cornstarch 1 1/4 cups sugar, divided 6 cups assorted fresh berries (We 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 Directions 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 alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture. 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. Switch It UpChocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. For a Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems). Jennifer Davick Print