“Grew up in Wilkes county most of my life and this has always been a staple dessert.”

This Blueberry Sonker is a comforting and rustic Southern dessert, featuring a warm, bubbly blueberry filling topped with a tender, cake-like crust. Baked to golden perfection, it’s a wonderfully sweet and satisfying treat, especially delicious served warm with a dollop of whipped cream or a scoop of ice cream.

Blueberry Sonker

Ingredients:

For the Filling:

To make the Topping:

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Set a 9×9-inch baking dish on a baking tray (to catch any potential spills) and spray the baking dish with non-stick spray. Set aside.
2. Prepare Blueberry Mixture: In one large bowl, combine the 6 cups fresh or defrosted frozen blueberries, 1/4 cup granulated sugar, and 1/4 teaspoon salt. In a separate small bowl, whisk the 1/4 cup water and 3 tablespoons cornstarch together until smooth (this is your cornstarch-slurry). Drizzle the cornstarch-slurry into the bowl with the blueberries, gently tossing to coat all the berries.
3. Initial Bake of Filling: Pour the blueberry mixture into the prepared baking dish, spreading it evenly. Bake for 15 minutes, then remove from the oven, stir the blueberries gently, and bake again for another 15 minutes.
4. Prepare Topping (While Filling Bakes): While the blueberry mixture is in its initial bake, prepare the topping. In a medium bowl, whisk together the 1 cup all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
5. Add Wet to Topping: Slowly mix in the 1/2 cup room temperature buttermilk, 1/2 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract into the dry topping ingredients. Mix until just combined and a smooth batter forms. Do not overmix.
6. Combine & Final Bake: Pull the partially baked blueberry mixture out of the oven. Use a spatula to gently smooth the blueberries into an even layer in the dish. Slowly and carefully pour the prepared topping batter evenly over the hot blueberries, spreading it gently to cover the surface.
7. Final Bake & Serve: Put the baking dish back into the oven and bake for a final 30 to 40 minutes, rotating the dish halfway through the baking time to ensure even browning. The topping should be golden brown and a toothpick inserted into the cake portion should come out clean.
8. Enjoy! Serve warm and enjoy! It’s fantastic with a dollop of whipped cream or a scoop of ice cream.