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 will also work (see below)
• White sugar
• Lemon juice
• Cinnamon
• Butter
• and for the biscuits…
• All purpose flour
• White sugar
• Baking powder
• Butter
• Cream – see below
• Salt

How to make This blueberry Grunt recipe

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

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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.

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Blueberry Grunt

Chef Jenn

An East Coast classic, Blueberry Grunt is an easy stovetop dessert ready in under an hour!

3.95 from 17 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 372 kcal

Equipment

• pastry blender

Ingredients

  

1x2x3x

• 4 cups blueberries
• 1/2 cup water
• 1/4 cup granulated white sugar
• 2 tbsp lemon juice
• 2 tbsp butter
• 1/2 tsp cinnamon
• 1 pinch salt

For the biscuits:

• 2 cups all purpose flour
• 2 tbsp granulated white sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp butter ice cold
• 1 cup cream or milk

Instructions

 

To make the filling:

• Add the blueberries, water, sugar, lemon juice, cinnamon, butter, and salt to a large skillet with a tightly fitting lid.
• Simmer the blueberries on low heat for about 15 minutes or until thickened.

To make the biscuits:

• Combine the flour, sugar, baking powder, and salt in a medium bowl. Blend well.
• Using a pastry blender, cut the butter into the flour mixture until it looks like coarse crumbs.
• Add the cream, mixing well with a fork.

To finish:

• Once the blueberry mixture has thickened, drop spoonfuls of biscuit batter to the top of the blueberry mixture. I aim for 8 biscuits.
• Pop the lid on and turn the heat to low, so that the mixture is gently simmering. Cook for about 10-15 minutes or until the biscuits are cooked in the center.
• Enjoy!

Notes

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!

Nutrition

Serving: 1cupCalories: 372kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 398mgPotassium: 120mgFiber: 3gSugar: 17gVitamin A: 740IUVitamin C: 9mgCalcium: 122mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword biscuits, blueberries, dessert

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