Blueberry Grunt Recipes

CAPE BRETON BLUEBERRY GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
• Bake in preheated oven until golden brown, about 30 minutes.

STOVE TOP BLUEBERRY GRUNT

Steps:

• 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.
• 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.
• 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.
• 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.
• Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
• Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.

BEST BLUEBERRY GRUNT

Steps:

• In a saucepan, combine the berries, sugar, water and lemon juice.
• Heat to boiling and reduce to a simmer.
• Combine the flour, sugar, baking powder and salt in a bowl.
• Cut in the butter.
• Add the milk, all at once and mix only until moistened.
• Drop by spoonfuls into the simmering berries.
• Cover and simmer for 15 minutes.
• DO NOT LIFT THE LID.
• Serve warm with Whipped Cream, Cream or Ice Cream.

BLUEBERRY GRUNT

Steps:

• In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.

PEACH & BLUEBERRY GRUNT

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

BLUEBERRY GRUNT

Steps:

• Combine blueberries, sugar, brown sugar, lemon juice, and water in a sauce pan.
• Bring to a boil, then reduce to a simmer.
• Simmer for 5-10 minutes.
• Meanwhile, combine flour, baking powder, salt, cinnamon, nutmeg, and lemon zest. Mix well.
• Cut in the butter until it is incorporated throughout and crumbly.
• Stir in milk all at once and stir until just combined.
• Drop dumpling mixture by spoonfuls into simmering blueberry mixture (approximately 6 dumplings).
• Cover and simmer for 15 minutes - do not lift the lid during this time!
• Using a large spoon, transfer dumplings to bowls and cover with blueberry sauce.

BLUEBERRY GRUNT

Steps:

• In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
• In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
• In small bowl, beat milk and egg together.
• Stir into flour mixture to form a soft dough.
• Turn the slow-cooker to high.
• Drop the dough by tablespoonfuls on top of the blueberries.
• Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
• Sprinkle the dumplings with the brown sugar.
• Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.