1 stick (1/2 cup) butter or margarine
1 1/2 cups fresh or frozen blueberries, thawed
1 1/2 cups halved strawberries
1 cup plus 2 tablespoons granulated sugar, divided use
1/2 teaspoon grated lemon rind
1/4 to 1/2 teaspoon ground cardamom (optional)
1/2 cup chopped walnuts or pecans, toasted
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
Melt butter in a shallow 8-inch square baking dish in a 350*F (175*C) oven.
Combine blueberries and strawberries in a bowl; sprinkle with 2 tablespoons sugar, lemon rind, and, if desired, cardamom. Toss to coat.
Stir together remaining 1 cup sugar, walnuts, flour, and baking powder. Add milk, stirring until blended. Pour into baking dish; spoon berry mixture with juice into center of batter. (Do not stir.)
Bake at 350*F (175*C) for 40 to 45 minutes. Serve warm with vanilla ice cream.
Makes 6 servings.