Seven years ago my oldest brother got married in Vermont. It was an amazing wedding held in one of the most vibrant gardens I've ever seen and it brought my much-loved sister-in-law into our family. More importantly, it included the most delicious wedding cake I've ever had.Five layers of white cake with a light icing, fresh blueberries and fresh peaches in between each layer. I still dream about that cake. Honestly. When I get married I plan to fly the baker from Vermont to wherever I marry to replicate that cake.
In its honor tonight's dessert is a super-special Blueberry Peach Cobbler. This recipe comes, in part, from my beloved grandmother so props to her and Happy Anniversary to my brother and sister-in-law!
Blueberry Peach Cobbler
1/2 cup unsalted butter
2 cups sugar, divided
1 cup self-rising flour
1 cup skim milk
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp dried orange peel
2 cups peeled, sliced peaches
2 cups blueberries, rinsed.
Melt butter in a warm oven in the bottom of the baking dish.
Remove from oven and preheat to 375. Mix together 1 cup sugar, flour, milk and spices. Pour batter into melted butter in baking dish, but do not stir.
In a large saucepan, combine peaches, blueberries and remaining sugar.
Cook over medium heat until liquid boils.
Pour fruit over batter, and again, do not stir. 
Bake at 375 for 50 minutes until golden brown.
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