Stove Top Blueberry Grunt recipe

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Ingredients

8 cups fresh blueberries, divided
½ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon cornstarch
¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons white sugar

Nutrition Info

265 calories
carbohydrate: 50 g
cholesterol: 15.9 mg
fat: 6.4 g
fiber: 3.1 g
protein: 3.7 g
saturatedFat: 3.8 g
servingSize: -
sodium: 228.7 mg
sugar: 27.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.

  2. Whisk lemon juice and cornstarch together in a small bowl until smooth, stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture, cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.

  3. Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.

  4. Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.

  5. Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.

  6. Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl, sprinkle over dumplings.

Recipe Yield

12 servings

Recipe Note

This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.

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