BLUEBERRY AND RASPBERRY BREAD AND BUTTER FLUMMERY

2 pints ripe blueberries, picked over, or 4 cups frozen blueberries
1 pint ripe raspberries or 1 (12-ounce) package frozen raspberries
1 cup granulated sugar, or more to taste
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 slices firm-textured homemade-style white bread, crusts removed
FOR SERVING:
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar
Pinch of freshly grated nutmeg (optional)

Preheat oven to 350 degrees. Butter an 8-inch-square glass baking dish.

Combine the blueberries, raspberries, granulated sugar and salt in a large saucepan and cook over medium heat, mashing the berries with a potato masher, for about 7 minutes, until the berries begin to soften and release their juice. Taste and add more sugar, if desired. Remove from the heat.

Generously butter each slice of bread. Line the baking dish with 4 slices of bread, buttered side up. Pour half of the berries over the bread and spread evenly with a rubber spatula. Add another layer of bread, buttered side down, and top with the remaining berries, spreading them evenly.

Bake for 20 minutes. Serve hot or warm, or cool to room temperature on a wire rack and refrigerate, covered, until thoroughly chilled.

Just before serving, beat the cream, confectioner's sugar and nutmeg (if using) with an electric mixture on medium-high speed in a large deep bowl just until the cream forms soft peaks when the beaters are lifted. Serve the flummery with the whipped cream.

Servings: 4 to 6
Source: Luscious Berry Desserts by Lori Longbotham