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Stove Top Blueberry Grunt
Stove Top Blueberry Grunt
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Blueberry grunt: Buttermilk dumplings cooked in sweet blueberry filling on stovetop in under an hour.
Ingredients:
  • 8 cups fresh blueberries, divided
  • 0.5 cup white sugar
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons water
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 0.75 cup buttermilk
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 6 tablespoons white sugar
  • 2 tablespoons white sugar
Instructions:
  • In a Dutch oven, mix together 4 cups of blueberries, 1/2 cup of white sugar, 1/2 teaspoon of cinnamon, water, and lemon zest. Cook over medium-high heat, stirring occasionally, until the mixture thickens and resembles jam, about 10 to 12 minutes.
  • In a small bowl, combine lemon juice and cornstarch until smooth, then stir into the blueberry mixture. Add the remaining 4 cups of blueberries and cook until heated through, about 1 minute. Remove from heat, cover, and keep warm.
  • Combine buttermilk, butter, and vanilla extract in a measuring cup. In a large bowl, mix flour, baking powder, baking soda, salt, and 6 tablespoons sugar. Slowly blend the buttermilk mixture into the flour mixture until a dough forms. Use a small ice cream scoop or 2 large spoons to drop golf ball-sized dumplings on top of the blueberry mixture.
  • Cover the Dutch oven lid with a clean kitchen towel to absorb condensation while cooking, making sure to keep the towel away from the heat source.
  • Simmer the stew until the dumplings have doubled in size and a toothpick inserted in the center comes out clean, about 16 to 22 minutes.
  • Combine the warm, comforting flavors of 1/2 teaspoon cinnamon and 2 tablespoons white sugar in a small bowl, then generously sprinkle over your delicious dumplings.

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