Name: Stove Top Blueberry Grunt
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 8 cups fresh blueberries, divided; 0.5 cup white sugar; 0.5 teaspoon ground cinnamon; 2 tablespoons water; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon cornstarch; 0.75 cup buttermilk; 6 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon vanilla extract; 2.25 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 6 tablespoons white sugar; 0.5 teaspoon ground cinnamon; 2 tablespoons white sugar

Stove Top Blueberry Grunt

5.0

(7)

6 Reviews

2 Photos

This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.

Recipe by Debbi R

Published on June 18, 2020

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

Filling:

8 cups fresh blueberries, divided
½ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon cornstarch

Topping:

¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons white sugar

Directions

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.

Nutrition Facts (per serving)

265	Calories
6g	Fat
50g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 265
% Daily Value *
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 16mg	5%
Sodium 229mg	10%
Total Carbohydrate 50g	18%
Dietary Fiber 3g	11%
Total Sugars 27g
Protein 4g
Vitamin C 10mg	52%
Calcium 65mg	5%
Iron 2mg	8%
Potassium 128mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.