Blueberry Grunt
Indulge in the rustic charm of Blueberry Grunt, a classic New England dessert that beautifully combines sweet, juicy blueberries with tender, fluffy dumplings. This comforting stovetop treat features a luscious blueberry sauce made from fresh or frozen berries, brightened with a splash of lemon juice, and lightly sweetened for a perfectly balanced flavor. The crowning glory is the buttery, homemade dumplings—steamed to perfection right on top of the bubbling fruit mixture, creating a pillowy topping that soaks up the vibrant, syrupy juices. Ready in just 40 minutes, this one-pan dessert is perfect for weeknights or casual gatherings, and it’s best served warm with a dollop of whipped cream or a scoop of creamy vanilla ice cream. Easy, nostalgic, and oh-so-satisfying, Blueberry Grunt is the ultimate way to celebrate blueberry season (or use up frozen berries).
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Recipe Information
Ingredients
- 4 cups Blueberries (fresh or frozen)
- 0.5 cups Granulated sugar
- 0.25 cups Water
- 1 tablespoon Lemon juice
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 2 tablespoons Granulated sugar (for dumplings)
- 0.25 teaspoons Salt
- 3 tablespoons Unsalted butter (cold, cubed)
- 0.5 cups Milk
Instructions
In a large, deep skillet or saucepan, combine the blueberries, 0.5 cups of granulated sugar, water, and lemon juice. Stir to mix evenly.
Place the skillet over medium heat and bring the mixture to a gentle boil, stirring occasionally until the sugar is dissolved. Lower the heat to a simmer.
While the blueberry mixture is simmering, prepare the dumpling dough. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, 2 tablespoons of granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually pour in the milk, stirring gently with a fork, until a soft dough forms. Be careful not to overmix.
Using a spoon, drop rounded dollops of the dough (about 2 tablespoons each) over the simmering blueberry mixture, spacing them evenly.
Cover the skillet tightly with a lid and reduce the heat to low. Allow the dumplings to steam for 15-20 minutes, until they are puffed and fully cooked through (a toothpick inserted into the center of a dumpling should come out clean).
Remove the skillet from the heat and let the dessert cool for a few minutes before serving.
Serve the Blueberry Grunt warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 209.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
