Here we are, in the height of blueberry season. I am loving every minute of it. The two months of my favorite season will whiz by but while the season is here I'm going to enjoy every delicious minute of it. I'm going to drink in every touch, taste and smell. As a matter of fact, while I'm sitting here "blogging" about it, I'm enjoying a smoothie that contains a whopping portion of last year's frozen berries. It is yum! And, I should be out picking instead of on this computer, so I'll be brief.
In an earlier blog entry I promised I'd pass along my recipe for Blueberry Sonker, so get your vanilla ice cream ready (Bryer's is my favorite) because a big glob of vanilla ice cream is a sonker's crowning glory. As for the word "sonker" -- my Daddy always used that word in relationship to this particular dessert. He was a born and bred foothills North Carolina native, so I'm assuming that, like the word "mommick", it is in the rural mountain/foothills dictionary. To give it credence, an article about sonkers appeared in Our State magazine a couple of years ago. (To chase a rabbit here -- my mom always used the word "mommick" when I was growing up, the meaning being "to mutilate, mess up, trash" -- usually used to refer to my bedroom or other projects I was involved in but probably shouldn't have been. Example: "You have mommicked up ....." It fits all the rules of English. Mommick, mommicked, mommicking, etc . . . It was not until I was grown, married and with children that my husband and I were having a debate over the word. He, being from the midwest, had never heard the word and I was trying to educate him concerning it. The blow came when he told me to look it up in the dictionary and I found IT WAS NOT THERE! WHATEVER! It's still a good word and fits many a situation, so I will continue to use it, whether Noah Webster knew it or not! End of rabbit chase!)
Here's the recipe. ENJOY!!
- 2 cups fresh or frozen blueberries, rinsed
- 1 cup all-purpose flour
- 1 cup sugar
- 1 egg (either chicken or duck)
- 1 stick butter (use the real stuff, the fake stuff doesn't work)
In an 8X8 baking dish spread the rinsed blueberries. Add a little water -- maybe 1/8 cup, and sprinkle a little sugar over the berries.
Mix together the flour and sugar. Add the egg and blend with the flour mix. It'll take on the consistency of cornmeal and be lumpy and all the flour and sugar won't mix completely, but it's OK. Spread the flour mix over the blueberries.
Melt the stick of butter. (I place the unwrapped stick in a glass measuring cup and put it in the microwave for about 45 seconds.) Drizzle the melted butter over the flour mixture. If every little space is not covered, that's OK too.
Bake, uncovered, at 400 degrees until it's golden brown. About 45 minutes. It'll start smelling really good when it's about done.
Let cool for a little while, but while it's still warm, flop a generous portion of vanilla ice cream on top of your serving and prepare yourself for one of the best treats you've ever had.
The sonker recipe can be used with any fruit. I've made blackberry, peach, and apple. With the peach and apple, you won't need to add any water to the fruit as they are juicier than the berries and when I make an apple sonker I use cinnamon in the flour mix. I can't tell you how much -- just "some".
This recipe is also good if you need to take a dessert to a covered dish. It's very easy to double the recipe.
And now, the blueberry bushes are calling and I must obey!