Serves: 6
Ingredients:
Ingredients:
- 1 cups Wyman’s Cherry Berry & Kale, thawed
- 1 1/2 cups packed light brown sugar, divided
- 1 cup unsalted butter, melted
- 1 cup whole milk
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup Wyman’s Wild Blueberries, thawed
- 2 tablespoons sugar, divided
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 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.
