Blueberry Grunt

This dish might have a funny name, but there’s no joke about the flavor of Blueberry Grunt! Fresh blueberries are cooked on the stovetop and topped with a biscuit-like layer that is tender, buttery, and oh-so-delish.

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What You Need To Make this easy Blueberry Grunt Recipe

• Large skillet with a tight-fitting lid
• Fresh blueberries – Frozen berries can work; I like to drain extra liquid so the base doesn’t get soggy (see below).
• Water
• White sugar – Taste before adding; I often add a little less if my berries are naturally sweet.
• Lemon juice – Use fresh lemon juice; it brightens the flavor better than bottled.
• Cinnamon – Sprinkle lightly over the berries to prevent overpowering the natural fruit flavor.
• Butter – Cut into small pieces so it melts evenly over the berries.
• Salt – I use kosher salt.

For the biscuits:

• All purpose flour – Measure carefully; too much flour makes dry biscuits.
• White sugar – Reduce slightly if your berries are very sweet to balance the dessert.
• Baking powder – Make sure it’s fresh to get a light, fluffy biscuit.
• Butter – Keep cold; small cubes help create a flaky texture.
• Cream – Use heavy cream for richer biscuits; half-and-half is fine if you prefer lighter ones (see below).
• Salt -I use kosher salt.

How to make This blueberry Grunt recipe

Scroll down for the full recipe card with step-by-step instructions.

Add the blueberries, water, sugar, lemon juice, and butter to a large skillet set over medium heat. Cook uncovered for about 15 minutes, stirring occasionally, until the berries break down and the mixture thickens into a saucy filling.

While the blueberries cook, make the biscuit topping. In a medium bowl, whisk together the flour, sugar, salt, and baking powder until well combined. Use a pastry blender to cut in the cold butter until the mixture resembles coarse crumbs.

Add the cream and gently mix with a fork just until the dough comes together. Don’t overmix; the dough should look soft and slightly shaggy.

Once the blueberry mixture has thickened, reduce the heat to low. Drop 8 portions of the biscuit dough evenly over the top of the berries.

Cover the skillet tightly with a lid and let it simmer on low for about 15 minutes. Do not lift the lid while it cooks; the biscuits need the trapped steam to cook through.

Serve warm.

Chef Jenn’s Tips

• I know I said “no peeking” when the Blueberry Grunt is cooking with the biscuit dough on top, but a quick peek won’t hurt it. The actual biscuit cooking time is going to depend a lot on the size of your pan, the size of your dumplings, and how cold the batter is.
• You know your biscuits are done when they aren’t gooey in the middle.
• Don’t worry if the biscuits get covered over by blueberry sauce – this is a rustic dish!

serving suggestions

Dish up a biscuit and blueberry sauce and put it into a bowl or onto a plate. Blueberry Grunt is best served warm, and if you have it, add a scoop of ice cream or even some lightly sweetened whipping cream. I love eating this blueberry dessert after a great meal of tasty eats like gozleme with spinach and feta.