Sonker is North Carolina’s most popular dessert that most people have never even heard of, let alone baked at home. It was invented to feed a hungry crowd, and a wide variety of sonker recipes are handed down from generation to generation in Surry County, North Carolina. The bakeries, diners and home cooks there use the best fruit from each season to bake sonkers throughout the year.
To taste the real deal, stop at several local spots on the Surry Sonker Trail and experience the many flavors of the Carolina sonker for yourself. No road trip in your future? Make this blueberry sonker recipe at home and you’re an hour away from blueberry heaven!
What Is Sonker?
Unlike fruit cobblers that have batter spooned in dollops over the filling, sonker recipes have a thick pancake-like batter poured over a hot, baked fruit base.
The heat from the fruit filling cooks the topping from below while the oven provides a gorgeous golden brown crunch on the top. The final result is a cross between a cake and a biscuit. Rumor has it that the name “sonker” comes from a Scottish word that means “saddle” and refers to how the smooth topping sits like a saddle over the baked fruit filling below.
Bakers from Surry County originally turned to these deep-dish fruit desserts to feed hungry farmhands because they were less fussy to make than pies and could be scaled up to serve a crowd. You can find sonker recipes made with apples, peaches, cherries and even sweet potatoes coming out of Southern ovens all year!
Learn more about the difference between cobblers, crisps, and crumbles.
North Carolina Sonker Recipe
This blueberry sonker recipe is inspired by the best sonkers on the Surry Sonker Trail. It makes 6 generous portions and is best served warm with a scoop of vanilla ice cream.

Ingredients
For the filling:
- 6 cups (3 pints) fresh or frozen blueberries
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 3 tablespoons cornstarch
For the topping:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 8 tablespoons (1 stick) butter, melted
- 1/2 teaspoon vanilla
Directions
Step 1: Prepare the filling
Preheat the oven to 350°F.
In a large mixing bowl, add the blueberries, sugar and salt. Give the berries a gentle stir to combine them evenly. If using frozen berries, there is no need to thaw them first, unless they’re all stuck together.
In a separate bowl, whisk together the water and cornstarch with a fork. Pour the mixture into the bowl of blueberries and gently toss to coat.
Step 2: Bake the filling
Pour the blueberry filling into a deep 8-inch square baking dish. Place the dish on a baking sheet lined with parchment to prevent the bubbling filling from creating a sticky oven spill.
Bake for 15 minutes for fresh berries and 30 minutes for frozen berries. Use a spatula to stir the filling, making sure to scrape the bottom of the dish. The cornstarch will begin to cling and you’ll want to combine it with the blueberries at the top of the mixture.
Smooth the filling back out into an even layer and bake for an additional 15 minutes for fresh berries and an additional 30 minutes for frozen berries. The filling should be hot and bubbling.
Step 3: Prepare the topping
While the blueberry filling is in the oven, prepare the sonker topping.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
Add the milk, melted butter and vanilla and whisk together until smooth. The mixture will look like thick pancake batter.
Step 4: Assemble the sonker

When the blueberry filling has finished its first bake, the fruit mixture should be hot and thick. Pour the sonker topping over the filling, starting at one corner and moving evenly over the surface. The batter will settle into place; there shouldn’t be any need to smooth it with your spatula. Be sure to scrape all the batter out of the bowl onto the filling.
Step 5: Bake for the last time

Bake the blueberry sonker for an additional 35-40 minutes or until the top is golden brown and a toothpick comes out clean when pricked in the center of the topping. You may wish to rotate the pan in the oven halfway through baking so that the top is evenly browned.
The sonker is best the day it’s baked. Serve warm with vanilla ice cream!
Blueberry Sonker Recipe Variations
Want to take your sonker up another notch? Try one of these fun variations.
- Add a dash of almond extract to the fruit filling before you bake it.
- Sprinkle in a few blackberries and raspberries for a triple berry sonker.
- Sprinkle a tablespoon of cinnamon sugar over the batter before baking for a sparkling crust.
- Serve with peach-flavored ice cream for an extra fruity treat.
Vintage Crisps, Cobblers and Buckles
Even folks who claim not to like cranberries rave about this dish. I cherish the recipe from my mother, who inspired my love of cooking. —Debbie Daly, Florence, Kentucky
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen
This apple brown betty can be whipped up in hardly any time. It costs little to prepare, but it's big on flavor. —Florence Palmer, Marshall, Illinois
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it a winner whenever I serve it. It's nice to have a tempting fall cake that puts the season's best pears to excellent use. —Sharon Mensing, Greenfield, Iowa
I live in apple country, and a delicious crisp is one good way to use them that doesn't take a lot of time. —Gertrude Bartnick, Portage, Wisconsin
You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
It's impossible to resist the flavorful chocolate cobbler sauce that appears when this delightful cake bakes. —Margaret McNeil, Germantown, Tennessee
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. —Therese Butler, Ijamsville, Maryland
Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana
This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia
When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. —Amy Freeman, Cave Creek, Arizona
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
"Pear-adise on a plate" is a great way to describe this fruity crisp. A lovely lemon custard sauce tastefully tops the tender pears and crunchy topping.
This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri
This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota
This cobbler is a little nontraditional but it will soon be at the front of your recipe list. Serve it warm with French vanilla ice cream. —Grace Sandvigen, Rochester, New York
My not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.—Kathy
Hamsher, Moon Township, Pennsylvania
My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream…yum! —Janet Fahrenbruck-Lynch, Cincinnati, Ohio
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba
These tender dumplings in a chunky fruit sauce are loaded with vitamins C and A, helpful in nourishing and protecting skin. —Roxanne Chan, Albany, CA
My husband is from Alabama, so I like to treat him to classic Southern desserts. This cobbler is a must-have for us in the summer. —Kimberly Danek Pinkson, San Anselmo, California
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
The sunny island flavors of pineapple and orange go so well with the tart cranberries in this Hawaiian-inspired dessert. A scoop of vanilla ice cream makes it a creamy treat. —Jeanne Holt, Mendota Heights, Minnesota
My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. —Sandy Kimble, Salinas, California
My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa
With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. —Lois Gelzer, Standish, Maine
A friend gave me this recipe several years ago. She said a local minister's wife fixed it every Sunday, so she named it accordingly —Mary Ann Potter, Blue Springs, Missouri
During the week, homemade fruit crisp is a treat you likely don't have time to prepare. But these individual crisps call for canned fruit and bake for a mere 15 minutes.
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
I've used mulberries instead of blackberries in this old family recipe. Whichever you choose, it's a mouthwatering treat. —Wanda Allensworth, Webster City, Iowa
My unusual fruit crisp celebrates the flavors of the holidays. Offer it as a side, or add ice cream to make it a standout dessert. —Deanna McDonald, Kalamazoo, Michigan
My favorite cobbler recipe is a scrumptious blend of gingerbread and apples. It’s easy to make and perfect when topped with ice cream. —Lois Hendrix, Redondo Beach, California
An extra-rich chocolate chip cookie dough and crescent roll topping provide a tasty twist on a classic cherry cobbler. Serve it with a scoop of vanilla ice cream. —Jeanne Holt, St. Paul, Minnesota
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado
Especially when I'm just serving a dessert, I like to prepare this. I'll usually make it with fresh apples, but I've also sometimes used home-canned ones. —Phyllis Hinck, Lake City, Minnesota
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
We grow blackberries on our farm that our family enjoys in pies, jams, jellies and cobblers. I love to pull them out of the freezer in January and make this recipe for blackberry cobbler to enjoy summer's sweetness. —Lori Daniels, Beverly, West Virginia
What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. —Sharon Hadinger, Dublin, Ohio
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. —Sandy Kimble, Salinas, California
If you love blueberries, then you can't go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream. —Cleo Gonske, Redding, California
Enjoy autumn aromas—apples, cinnamon and spices—in this delicious recipe. It's even better with a scoop of vanilla or pumpkin ice cream! Whipped cream is always an option. —Holly Battiste, Barrington, New Jersey
I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia
With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland
I adapted my mom's yummy cobbler recipe for slow cooking. With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don't have to turn on the oven. —Karen Jarocki, Yuma, Arizona
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it's a great use for the bounty you harvest. —Rachael Vandendool, Barry's Bay, Ontario
When it comes to a heartwarming treat on a chilly winter's day, this home-style crisp is hard to beat. The gingersnap-crumb topping nicely accents the apples, pears, raisins and dates. —Pat Habiger, Spearville, Kansas
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