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Blueberry Grunt Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6-8 servings

Ingredients

  • 4 cups fresh blueberries
  • 1 cup sugar
  • 1 cup water
  • 1-1/2 cups King Arthur Unbleached 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

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.

Directions

  1. In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes.
  2. In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries.
  3. Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired. Yield: 6-8 servings.
Originally published as Blueberry Grunt in Taste of Home June/July 1995, p12

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.

Reviews for Blueberry Grunt(1)

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Reviewed Mar. 18, 2011

Good recipe! I used strawberries instead of blueberries. Easy to follow and nice for company.

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