Slow-Cooked Blueberry Grunt

Total Time

Prep: 20 min. Cook: 2-1/2 hours


6 servings

Updated: Mar. 07, 2023
If you love blueberries, then you can't go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream. —Cleo Gonske, Redding, California
Slow-Cooked Blueberry Grunt Recipe photo by Taste of Home


  • 4 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon cold butter
  • 1 tablespoon shortening
  • 3/4 cup 2% milk
  • Vanilla ice cream, optional


  1. Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly.
  2. For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms.
  3. Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.

Nutrition Facts

1 cup (calculated without ice cream): 360 calories, 5g fat (2g saturated fat), 7mg cholesterol, 494mg sodium, 73g carbohydrate (37g sugars, 3g fiber), 6g protein.