Blueberry Grunt
An East Coast classic, Blueberry Grunt is an easy stovetop dessert ready in under an hour!
Servings: 8 servings
Calories: 372kcal
Equipment
Ingredients
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: 1cup | Calories: 372kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 398mg | Potassium: 120mg | Fiber: 3g | Sugar: 17g | Vitamin A: 740IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg