Strawberry-Blueberry Cobbler

It's just about berry season here. A couple more weeks and I'll be able to pick them myself from my plant (!) and the u-pick farm down the street. And get them from the farmer's market after a bicycle ride. Just writing all of that makes me excited. To celebrate the unofficial arrival of spring (and because I plain like it A LOT) I made some strawberry-blueberry cobbler.
Admittedly I need to hull my berries better, but I do enjoy munching on the left over berry bits on the tops as I mix up the cobbler so no berry goes to waste. I like to believe that fruity desserts are healthier than say a chocolate cake with frosting but maybe that's just in my head. In the "summer" though, fruit desserts are exactly what I crave.

Strawberry-Blueberry Cobbler

6 cups of strawberries hulled and sliced in half
1 1/2 pints of blueberries
1/3 cup of sugar
3 tablespoons of cornstarch
2 cups of flour
1 stick of chilled butter
1/4 cup of sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 cup skim milk
Mix the berries with the 1/3 cup of sugar, cornstarch, and lemon juice.
Mix the flour, 1/4 cup of sugar, butter, baking soda, baking powder together with your hands, pastry cutter, or in the food processor. Slowly add the milk until it forms a dough. Do not mix too much, just until the dough is combined. Drop over the cobbler in a layer. Bake in a 350 degree oven until fruit is bubbly and cobbler is golden brown. It's best served warm, but not right out of the oven, with ice cream on the side.

Enjoy!