2 c. fresh or frozen pitted tart red cherries
1 c. fresh or frozen blueberries
1 c. all-purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
3/4 c. milk
1/2-3/4 c. sugar
Cherry juice or water (about 2 c.)

Thaw fruit, if frozen. In a medium mixing bowl stir together flours, baking powder and salt. With an electric mixer, beat butter and the 1 cup sugar until fluffy. Add flour mixture alternately with milk. Beat until smooth. Spread batter evenly over the bottom of a greased 3 quart oval baking dish or a 13 x 9 x 2 inch baking pan.

Drain fruit, reserving liquid (only if using frozen, thawed fruit). Add enough cherry juice or water to fruit liquid to equal 2 cups. Sprinkle batter with cherries and blueberries. Sprinkle with remaining 1/2 to 3/4 cup sugar, depending on sweetness of fruit. Pour 2 cups of fruit juice mixture over fruit.

Bake at 375°F for 30 minutes.