Blueberry Grunt Recipe

From Dorothy McNett's Recipe Book.

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Blueberry Grunt

From Dorothy McNett's recipes at This is a time honored old recipe from New Jersey, Maine and Nova Scotia area. In New England states, it appears that this is named Blueberry Slump. Make a slump, or make a grunt and enjoy the blueberries! This is great served piping hot out of the pan with a drizzle of heavy cream, or at room temperature with a dollop of whipped cream or ice cream.

4 cups fresh (or frozen) blueberries
3/4 cup raw sugar
1/2 cup water
zest of 1 lemon
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

2 cups unbleached all purpose flour
4 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon raw sugar
2 tablespoons unsalted butter
1/2 cup milk, perhaps a bit more

vanilla ice cream for serving, also known as snowballs

In a large heavy bottomed saucepan or Dutch oven with a lid combine blueberries, 3/4 cup sugar, water, zest, juice and spices. Bring to a boil, reduce to simmer and cook gently several minutes until well blended and syrupy. Reduce to very low heat to keep it hot while you make the dumplings. Whisk together the flour, baking powder, salt and sugar in a batter bowl. Cut in the butter. Add enough milk to blend in all of the dry ingredients and to make a soft dough. Using a tablespoon, drop batter into the hot syrup, making 6-8 dumplings. Cover. Simmer 15 minutes, without lifting the lid. This allows them to steam gently and after the 15 minutes they will be puffed and nicely done. Place dumplings on rimmed serving dishes or plates, and spoon remaining sauce over. Serve hot with a drizzle of heavy cream, or room temperature with whipped cream or ice cream, or mascarpone cheese if desired.

Recipe created 2013-03-17.

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