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Blueberry Grunt Recipe

The name may make you smile—and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you’ll hear it “grunt” as it cooks! —Iola Egle, Bella Vista, Arkansas

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Blueberry Grunt Recipe

Prep: 15 min. Cook: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

4 cups fresh blueberries
1 cup sugar
1 cup water
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
Heavy whipping cream, optional

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 240 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 186 mg sodium, 55 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Blueberry Grunt in Taste of Home June/July 1995, p12