Publisher Photo

Blueberry Grunt Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

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

Nutritional Facts

1 each: 240 calories, 1g fat (1g saturated fat), 3mg cholesterol, 186mg sodium, 55g carbohydrate (33g sugars, 3g fiber), 4g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBlueberry Grunt

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Staceface81 User ID: 501331 411
Reviewed Mar. 18, 2011

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

Loading Image