#EasterWeek ~ Blueberry Grunt
This is such a fun and really delicious dessert! Easily done in 1-pot on the stove, you have essentially a stove top blueberry cobbler when you're finished. At first I was disappointed by the ratio of the dumplings to blueberry, but the blueberry mix is SO thick and sweet, a little goes a long way, and the tender dumplings complement it so nicely. This would be a lovely addition to any dessert table - full of fresh, juicy berries, and tender lightly sweetened dumplings. It adds color and is something fun and different to serve. Serve warm with some homemade whipped cream or vanilla ice cream for an extra treat. You could even dish this into a cast iron pot for something a little more rustic for your Easter dessert table.
Stove Top Blueberry Grunt by Debbi R on AllRecipes
8 cups fresh blueberries, divided
1/2 cup white sugar
1/2 teaspoon ground cinnamon
2 tablespoons water
1 teaspoon lemon zest (optional)
1 tablespoon lemon juice
1 teaspoon cornstarch
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons white sugar
- Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
- Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
- Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
- Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
- Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
- Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
** Note - I used frozen blueberries, but added a little extra cornstarch to compensate - make sure the texture of the blueberry mix is fairly thick before adding the dumplings on top to ensure it's not too watery. If you use frozen berries, add them all at the beginning, not in two separate steps, to make sure you know the liquid consistency before moving onto the dumpling step.
Today's Deliciously Perfect Recipes for Easter:
Mini Croque Madames from Forking Up
Slow Cooker Honey Ham from Rants From My Crazy Kitchen
Peppered Parmesan Asparagus Quinoa Quiche Muffins from It's Yummi
Banana Crumb Waffles from Cindy's Recipes and Writings
Wild Violet Butter from Farm Fresh Feasts
Blueberry Grunt from Making Miracles
Giveaway open April 3- April 17, 2017 to residents of the continental U.S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.