Blueberry Grunt
An old-fashioned dish of blueberries and dumplings, blueberry grunt is a popular end-of-summer dessert. Top with heavy cream or lightly sweetened whipped cream for a special treat.
By Yankee Magazine|Sep 13 2016|
An old-fashioned dish of blueberries and dumplings, blueberry grunt is a popular end-of-summer dessert. Top with heavy cream or lightly sweetened whipped cream for a special treat.
Yield
4 generous portions
Blueberry Sauce:
Ingredients
3 cups fresh blueberries, rinsed
3/4 cup sugar
1 1/2 cups water
2 tablespoons lemon juice
Instructions
Combine berries with sugar, water, and lemon juice in a heavy, nonreactive 4-to-6-quart kettle with a tight-fitting cover. Cover tightly and cook several minutes over moderate heat, until the berries are barely tender. (They will finish cooking with the dumplings.) Remove from heat.
Dumplings:
Ingredients
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar (optional)
1/2 to 3/4 cup milk
heavy cream or whipped cream
Instructions
Resift flour with baking powder, salt, and sugar. Using as few strokes as possible, stir in sufficient milk so that the dough will drop readily from a spoon.
Place sauce over low heat and bring to a simmer. Drop dough from a tablespoon over the sauce — dumplings should measure 1 1/2 to 2 inches. Cover pan tightly and cook for 16 minutes. Test dumplings for doneness with a toothpick. If necessary, re-cover and cook 3 to 4 minutes more.
Spoon the dumplings into shallow soup plates, covering them with the berry sauce. Serve with heavy cream or slightly sweetened whipped cream, if desired.
I love this recipe. I don’t remember when it was first published in Yankee, but I managed to loose that issue. I wrote and asked for a copy, and you very kindly sent me a photo copy of the recipe. I made several copies and stored them in various places so I would never loose the recipe. Thank you.