Blueberry Grunt

By Dolphl1970

Dessert

Ingredients

• 1 quart of blueberries (4 cups), frozen or fresh
• 1/2 cup water
• 1/2 cup sugar (more or less to taste)
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon butter
• milk
• you will need a large saucepan or, preferably, a large Dutch oven with a tight fitting lid

Preparation

Step 1

In a large Dutch oven, over medium heat, bring the the blueberries, water and sugar to a boil and continue cooking until there is plenty of juice (several minutes).

Sift the flour, baking powder, salt and sugar together and put in a medium sized bowl. Cut in 1 tablespoon butter with two knives or a pastry cutter (until it resembles peas). Then add sufficient milk to make a soft dough. The dough should hold together but still be wet looking – softer than play dough.

Drop the dough by tablespoonfuls over the berries. Cover closely and cook for 15 minutes over medium heat. Do not lift the lid during the cooking time.

A note from movita: when I cut my butter in, it doesn’t usually create a texture that resembles peas. I just use my pastry cutter until I get bored and then move. This in no way affects the awesomeness of the grunt. Just get that butter cut in as best you can.

A note from Rosie Beaucoup: dumplings will not cook properly if you lift the lid during cooking. Some cooks feel that milk makes a dumpling tough. I usually use milk for this recipe though.