Preheat oven to 350°F and grease an 8x8-inch baking dish with cooking spray. In a small bowl, mix Cherry Berry & Kale with 1/3 cup brown sugar, mash with back of a fork to release juices. Set aside.
In a medium bowl, whisk together remaining brown sugar, melted butter, milk, rosemary, and salt. Whisk in flour and baking powder until just combined. Pour batter into prepared dish.
Spoon the Cherry Berry & Kale mixture and juices on top of batter. Bake until light golden-brown, about 25 to 30 minutes.
Meanwhile, in a small saucepan over medium-low heat, combine Wild Blueberries and 1 tablespoon sugar and cook, until blueberries soften and release their juices, about 5 minutes.
In a medium bowl, whisk together heavy cream, remaining sugar and vanilla until soft peaks form. Spoon bread into bowls and top with berry mixture and whipped cream.
