1/4 c. low fat sour cream
1 tbsp. + 1 tsp. light brown sugar
2 c. fresh blueberries
2 c. pitted fresh sweet cherries
1/2 c. all purpose flour
2 tbsp. sugar
2 tbsp. light brown sugar
2 tbsp. butter, softened

Combine sour cream and brown sugar in a bowl; stir well. Cover and chill at least 30 minutes. Combine blueberries and cherries in an 8" square baking pan; toss well and set aside. Combine flour and next 3 ingredients in a medium bowl; beat at medium speed until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees for 40 minutes or until lightly browned. Top with sour cream mixture. Makes 6 servings.