Blueberry Grunt
Recipe: #10180
July 22, 2013
Categories: Desserts, Blueberry, New England, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, No Eggs, Vegetarian, Flour, Sugar, Cobblers/Tarts, Kosher Dairy, more
"Straight from The Maine Wild Blueberry Cookbook. This is a scrumptious dessert that is great to serve any time of year. We love it with ice cream or whipped cream on top!"
Original is 7 servings
Ingredients
- FOR SAUCE
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- FOR DUMPLINGS
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Nutritional
- Serving Size: 1 (198.3 g)
- Calories 352.7
- Total Fat - 5 g
- Saturated Fat - 2.9 g
- Cholesterol - 10.2 mg
- Sodium - 472.6 mg
- Total Carbohydrate - 74.3 g
- Dietary Fiber - 3.7 g
- Sugars - 37 g
- Protein - 5.1 g
- Calcium - 242.9 mg
- Iron - 1.2 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat berries, spices, sugar, lemon juice and water in a skillet, and boil gently until well blended and cooked down.
Step 2
Sift flour, baking powder, salt and sugar into a bowl.
Step 3
Cut in butter, and add enough milk to make a soft biscuit dough.
Step 4
Drop by spoonfuls into hot berry sauce.
Step 5
Cover tightly with a lid and simmer for 15 minutes (No peeking!)
Step 6
The dumplings should be puffed and well cooked through.
Step 7
Transfer cooked dumplings to serving dish.
Step 8
Ladle sauce over top, and serve with whipped cream.
Tips
No special items needed.
2 Reviews
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