Peach and Blueberry Sonker

I promised I would list every version and concoction of the Sonker through the summer. This one is not much different then the previous post but here it is. I am trying to clean out my freezer to make room for fresh preserves. I found a lone package of peaches frozen from last year. The package was small so not enough to do the traditional peach sonker but I mixed it with a pint of blueberries and some vanilla for a flavorful purple pie full of antioxidants and southern goodness. I can not express the simple goodness of this pie. I put this together with hardly any time while waiting for my ingredients to cook for my zucchini casserole. Both items went in the oven together. I turned the oven off when I took the casserole out and let the pie finish baking as the oven cooled down. When we were done with dinner, the pie was ready! How perfect can you get for a summer dessert?

Ingredients:
2 cups sliced peaches
1 pint blueberries
2 sticks of butter
2 cups of sugar
2 cups milk
2 cups Self Rising Flour
1 tsp vanilla

Directions:
In a 350 degree oven, melt butter in 9 x 13 casserole dish. When butter is melted, whisk in sugar and flour. Slowly whisk in milk and vanilla. When there are no lumps spread fruit evenly across surface. Bake for 45 minutes.