Blueberry Grunt

Rating: 3.3 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Blueberries and dumplings, it doesn't get any better than this.

By Sue Snow

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.

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  • In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.

Nutrition Facts

Per Serving:
291 calories; protein 4.2g; carbohydrates 55.6g; fat 6.6g; cholesterol 22.2mg; sodium 213.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Trish Dominalien Riz
Rating: 4 stars
04/04/2011
The key to avoiding a soggy mess (from water collecting under lid) is b4 you put the lid on to cook first lay a kitchen towel across top of pan then put lid on and fold edges of towel up over lid, can secure with clips to avoid towel catching fire. I used part whole wheat flour and yogurt instead of cream. Read More
Helpful
(16)

Most helpful critical review

jenaisequoi
Rating: 3 stars
02/28/2011
It's not a bad recipe but I say drop the cream and use low fat vanilla yogurt. On our rating system we gave it a 7/10. I'd say less sugar in the blueberry mix and more sugar in the dumplings. Read More
Helpful
(11)
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Trish Dominalien Riz
Rating: 4 stars
04/04/2011
The key to avoiding a soggy mess (from water collecting under lid) is b4 you put the lid on to cook first lay a kitchen towel across top of pan then put lid on and fold edges of towel up over lid, can secure with clips to avoid towel catching fire. I used part whole wheat flour and yogurt instead of cream. Read More
Helpful
(16)
jenaisequoi
Rating: 3 stars
02/28/2011
It's not a bad recipe but I say drop the cream and use low fat vanilla yogurt. On our rating system we gave it a 7/10. I'd say less sugar in the blueberry mix and more sugar in the dumplings. Read More
Helpful
(11)
tugglec
Rating: 5 stars
08/06/2011
We enjoyed eating this we took the other reviewers idea and took a bit of sugar out of the berries and added it to the dumplings. YUM! Read More
Helpful
(6)
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11205
Rating: 3 stars
08/01/2012
Too sweet needed to cut the sugar a bit and it worked better With the exces sugar added to he dough. Read More
Vincent Earl Mrykalo
Rating: 5 stars
12/16/2018
Used fresh blueberries with 1/3 c. water so the sugar was just right except I used Morena cane sugar rather than the white sugar. It was great! Oh and I removed the lid a few times to remove the water that collected under it so the dumplings wouldn't get soggy. Read More
e-beth
Rating: 1 stars
08/20/2012
There should be some guidelines as to the cooking time for the dumplings. Also my whole family's teeth are stained blue. I know this can happen with any bluberry recipe but I'm wondering if the cast iron pan boosted the effect. Read More
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