Blueberry Grunt with Nutmeg Sauce
Experience the timeless charm of a classic Blueberry Grunt elevated with a luscious Nutmeg Sauce—a dessert that combines rustic simplicity with decadent flavor. Bursting with the natural sweetness of fresh blueberries and a hint of bright lemon juice, this skillet-cooked treat features soft, pillowy dumplings that steam to perfection atop a bubbling fruit base. The real magic lies in the silky nutmeg sauce, a delightful blend of heavy cream, brown sugar, butter, and warm spice that adds a luxurious finish to every bite. Quick to prepare in under an hour, this comforting dessert is ideal for cozy gatherings, a summer fruit celebration, or an indulgent family treat. Serve warm, and watch this blueberry delight disappear from the bowl with every drizzle of nutmeg-infused goodness.
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Recipe Information
Ingredients
- 4 cups fresh blueberries
- 0.75 cup granulated sugar
- 1 tablespoon lemon juice
- 0.5 cup water
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter (cold, cubed)
- 0.5 cup milk
- 0.5 teaspoon ground nutmeg
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
Instructions
In a large saucepan, combine the blueberries, granulated sugar, lemon juice, and water. Stir gently to mix.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the blueberries begin to release their juices.
While the blueberries are cooking, prepare the dumplings. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Pour the milk into the flour mixture and stir until a soft dough forms. Avoid overmixing.
Reduce the heat under the blueberry mixture to low. Using a spoon, drop small dough balls (about one tablespoon each) onto the simmering blueberries. Space them evenly across the surface.
Cover the saucepan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the dumplings are puffy and cooked through. Do not lift the lid during cooking.
While the dumplings cook, prepare the nutmeg sauce. In a small saucepan over low heat, combine the heavy cream, unsalted butter, brown sugar, and ground nutmeg.
Stir the sauce constantly until the butter and sugar are fully melted and the sauce is smooth, about 3-5 minutes. Remove from heat and set aside.
When the blueberry grunt is ready, remove it from the stove. Serve warm, scooping the blueberry stew and dumplings into bowls.
Drizzle the warm nutmeg sauce generously over each serving. Enjoy!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 40.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 147 mg | 3% | |
*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.
