Blueberry Sonker is a fruit dessert must! Specific only to a stray few counties in northwest North Carolina, this fruit dessert is cobbler but taken to the max. There’s plenty of juicy fruit and tender, soft topping to make everyone want to scoop up a portion!
Drive a few miles away from North Carolina’s Wilkes or Surry counties, and folks won’t even know what a sonker is. Many people would simply cast them off and describe them as cobblers, but people from this region of North Carolina will protest with gusto. The origins behind its name are quite contested, but its regional fame has been cherished for several decades. Less bready, and with ample juicer fruit (or veggies) galore, a sonker was made to feed a crowd of hungry folks after a long day of laborious work. It can come in a variety of flavors, with sweet potato being the most popular.
Here, this blueberry version is perfect for the seasonal bounty available at supermarkets and farm stands alike. Unlike most fruit desserts, which have a dump-and-bake process, a sonker starts off with baking the fruit in the dish for thirty minutes.
When the blueberries are baking away in the oven, the topping is whipped up. It looks thin, but trust the process. Carefully pour the topping over the berries and put the dish back in the oven for an additional 30 minutes.
The result is amazing—it has all of the wonderful qualities of a cobbler, but without the heavy cakiness that often plagues that dessert. The blueberries aren’t absorbed completely by the topping, giving you an ample supply of saucy, juicy berry goodness.
Unlike a cobbler, which can be a little too cakey, the sonker’s topping is tender without being leaden. It has an incredible, delicate melt away quality to it.
A dollop of cream or scoop of ice cream is a must. The cream or ice cream marries with it, creating a delight on the plate that you’ll want to spoon every last bit up.
Blueberry Sonker
Diet: Vegetarian
For the filling:
- 6 cups fresh or frozen blueberries (defrosted)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 3 tablespoons cornstarch
To make the topping:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
To make the filling:
- Preheat oven to 350°F. Set an 9x9 baking dish on a baking tray and spray the baking dish with non-stick spray, set aside.
- In one bowl combine blueberries, sugar, and salt. In another bowl whisk water and cornstarch together. Drizzle the cornstarch-slurry into the bowl with the blueberries, gently tossing to coat.
- Pour the blueberry mixture into the prepared baking dish and bake for 15 minutes, stirring halfway, then bake again for another 15 minutes.
To make the topping and finish the sonker:
- While the blueberry mixture is baking, prepare the topping. In a bowl whisk together flour, sugar, baking powder, cinnamon, and salt.
- Slowly mix in milk, cooled melted butter, and vanilla.
- Pull the blueberry mixture out of the oven and use a spatula to smooth the blueberries into an even layer.
- Slowly pour the batter over the blueberries. Put the baking dish back into the oven, and bake for a final 30 to 40 minutes, rotating the dish halfway through.
- Serve warm and enjoy! It’s great with whipped cream or ice cream!
Recipe adapted from Taste of Home.