Blueberry Sonkers

Blueberry Sonkers

This recipe comes from Ashley English. It was found in a wonderful hippie magazine called Taproot.

I’ll post our alterations after the explanation on how to make them.
We made these a while ago but I'm updating my blog now as a way to become a brand new person!

The goods

Filling:

5 half-pints blueberries (6 ounces each)

1 cup sugar

¾ cup cornstarch

3 tablespoons all-purpose flour

1 ½ teaspoon ground cinnamon

3 tablespoons butter, melted

Biscuit Topping:

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 tablespoons butter, cubed

¾ cup buttermilk

The Deal

Preheat the oven to 435. Butter a 10-inch skillet

Combine the blueberries, sugar, cornstarch, flour and cinnamon in a medium-sized bowl.

Using a potato masher or your hands, give the mixture a good pressing, mashing some of the betties so that their juices release and all of the ingredients are fully combined.

Cover the bowl with a kitchen cloth and set aside for 15 minutes. Meanwhile, prepare the biscuit topping.

Combine the dry ingredients in a medium-sided mixing bowl. Using a pastry cutter or fork, cut the butter cubes in until the mixture is crumbly and the butter is pea-sized or smaller.

Create a well in the center of the mixture. Pour in the buttermilk. Using a mixing spoon, gently incorporate the milk just until all of the dry ingredients are moistened. The mixture will look quite wet at this point, but that’s fine.

Place the blueberry mixture into the prepared skillet.

Using a spoon, dollop biscuit topping onto the blueberries, aiming for mounds about three tablespoons large. You needn’t be terribly specific on the biscuit amounts so long as the surface is dotted with small-sized biscuit mounds.

Pour the melted butter over the biscuit topping.

Bake at 425 for 15 minutes. Reduce oven temperature to 350 and continue baking for an additional 30 minutes.

Cool for at least 30 minutes before serving. Serve with vanilla ice cream.

Ok, here is how we actually made them.

Instead of a skillet we used a 8x6x2 pyrex dish.

The [frozen] blueberries were roughly measured using a half-pint jar.

All the flour was whole-wheat flour.

The buttermilk was a homemade concoction of 1 tablespoon of white vinegar and 1 cup less 1 tablespoon of milk.

We didn’t use ice cream.