There is something irresistibly charming about a Blueberry Grunt Recipe that brings cozy, comforting vibes straight from the stove to your stomach. This traditional New England dessert combines juicy, simmered blueberries with fluffy biscuit-like dumplings, cooked right on the stovetop for a delightfully rustic yet elegant treat. It is the perfect way to enjoy fresh or frozen blueberries in a warm, comforting dish that feels like a loving hug on a plate. Whether you top it with creamy vanilla ice cream or a splash of half and half, this Blueberry Grunt Recipe is sure to become one of your favorite go-to desserts for sharing with friends and family.
Ingredients You’ll Need
With just a handful of simple ingredients, this Blueberry Grunt Recipe comes together effortlessly. Each component plays a pivotal role—from the sweet, tangy burst of blueberries and lemon to the tender, pillowy dumplings that soak up all the fruity goodness.
- Blueberries: 4 cups (fresh or frozen) for that juicy, vibrant burst of flavor and beautiful deep blue color.
- Water: 1 cup to create the perfect simmering base for the blueberry sauce.
- Sugar: 1 cup to sweeten and balance the tartness of the berries and lemon.
- Lemon rind and juice: From 1 large lemon, grated rind adds zest while the juice brings brightness and a subtle tang.
- Ground cinnamon (optional): ½ teaspoon for a warm, cozy hint of spice that complements the fruit wonderfully.
- All-purpose flour: 2 cups, carefully measured and leveled for the dumplings’ light but sturdy structure.
- Baking powder: 2 teaspoons to provide lift and fluffiness to the dumplings.
- Baking soda: ½ teaspoon to help the dumplings rise and achieve a soft texture.
- Salt: ½ teaspoon to enhance all the flavors perfectly.
- Butter: ¼ cup slightly softened to create tender, melt-in-your-mouth dumplings.
- Buttermilk: 1 cup to add moisture and a touch of tanginess to the dough.
How to Make Blueberry Grunt Recipe
Step 1: Prepare the Blueberry Sauce
Start by whisking together the water, sugar, lemon juice, and half of the lemon rind in a 10 to 12-inch skillet with a lid. This skillet is a kitchen superstar for this recipe, offering just the right size and shape for simmering the berries and topping them with dumplings. Add the blueberries and bring everything to a gentle simmer over medium heat, allowing the berries to release their juices and mingle with the sweet and tangy liquid.
Step 2: Mix the Dumpling Dough
While the blueberries are heating up, whisk together the flour, baking powder, baking soda, salt, and the remaining lemon rind in a medium bowl. Add the softened butter and rub it into the dry ingredients with your fingers until the mixture resembles coarse crumbs—this technique ensures the dumplings will be tender and flaky. Pour in the buttermilk and stir just until combined, being careful not to overmix and keep the dough light.
Step 3: Cook the Dumplings on the Blueberries
Once the blueberry mixture is simmering, use a cookie scoop or spoon to drop dollops of the biscuit dough over the surface of the berries. This layering creates the classic grunt presentation—dumplings “floating” on top of juicy, bubbling blueberries. Turn the heat down to low, cover the skillet, and let the dumplings steam and cook for about 15 minutes. They won’t look completely done on top, so it’s best to cut one open to check that they are cooked through and tender inside.
Step 4: Serve and Enjoy
Spoon the dumplings onto plates along with generous amounts of the luscious blueberry sauce. The moment you add a scoop of vanilla ice cream or drizzle some half and half over the top, the dish transforms into an indulgent yet comforting dessert that feels just like a sweet reward after a day well spent.
How to Serve Blueberry Grunt Recipe
Garnishes
Adding a scoop of creamy vanilla ice cream or a drizzle of half and half is a classic way to serve Blueberry Grunt Recipe, providing a cool, silky contrast to the warm berries and dumplings. If you’re feeling adventurous, a sprinkle of finely chopped fresh mint or a light dusting of powdered sugar also brightens the presentation beautifully.
Side Dishes
This Blueberry Grunt Recipe is a dessert that pairs wonderfully with nothing more than a good cup of coffee or a glass of cold milk. If you’re serving it as part of a brunch spread, try accompanying it with flaky, buttery scones or a fresh green salad with a lemon vinaigrette to balance the sweetness.
Creative Ways to Present
For a fun twist, serve the grunt in individual rustic ramekins straight from the stove to the table, layered with dollops of whipped cream. Or, for a casual gathering, present it family-style in the skillet it was cooked in and let everyone help themselves. Garnishing with edible flowers or lemon zest curls will impress guests while highlighting the fresh ingredients.
Make Ahead and Storage
Storing Leftovers
Blueberry Grunt Recipe leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the dumplings and blueberry sauce together to maintain their lovely moisture and texture.
Freezing
If you want to freeze leftovers, place portions in freezer-safe containers, separating each layer with parchment paper to prevent sticking. They will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
To reheat, warm the grunt gently in a covered skillet over low heat or in the microwave with short bursts to avoid drying out the dumplings. Adding a splash of half and half or a pat of butter while reheating helps revive the dish’s signature richness.
FAQs
Can I use frozen blueberries for Blueberry Grunt Recipe?
Absolutely! Frozen blueberries work wonderfully, especially when fresh ones are out of season. Just be sure to thaw and drain any excess liquid, or adjust the sugar to compensate for the natural sweetness.
What if I don’t have buttermilk on hand?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using—it will provide the acidity needed to tenderize the dumplings.
Can I make Blueberry Grunt Recipe vegan?
Yes, you can adapt this recipe by using a plant-based milk mixed with lemon juice as a buttermilk substitute and replacing butter with a vegan margarine or coconut oil. The texture will be slightly different, but still delicious.
How do I know when the dumplings are done?
Dumplings won’t look golden on top since they steam rather than bake. The best way is to cut into one after about 15 minutes; it should be cooked through, soft, and no longer doughy inside.
Can I add other spices or fruits to the recipe?
Definitely! Warm spices like nutmeg or ginger complement the blueberries, and mixing in other berries or stone fruits can create a delightful variation. Just be mindful of adjusting sweetness and cooking time to accommodate different fruits.
Final Thoughts
If you’re looking for a dessert that feels like a warm embrace on a chilly day or a charming treat that highlights the best of blueberry season, you absolutely must try this Blueberry Grunt Recipe. It’s simple, comforting, and endlessly satisfying—perfect for sharing with loved ones or just savoring by yourself. Once you try it, this recipe will be one you reach for again and again, turning humble ingredients into something truly special.
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Blueberry Grunt Recipe
- Total Time: 35 minutes
- Yield: 6 servings
Description
Blueberry Grunt is a delightful stovetop dessert similar to a cobbler but cooked on the stove rather than baked. Juicy blueberries simmer with zesty lemon and optional cinnamon, topped with tender buttermilk dumplings. This comforting dish is perfect served warm with vanilla ice cream or a drizzle of half and half for added richness.
Ingredients
Blueberry Mixture
- 4 cups (1 quart) blueberries, washed (fresh or frozen)
- 1 cup water
- 1 cup sugar
- 1 large lemon rind, grated (divided into 1 teaspoon and remaining portion)
- Juice of half a lemon
- 1/2 teaspoon ground cinnamon (optional)
Dumpling Topping
- 2 cups all-purpose flour, lightly spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, slightly softened
- 1 cup buttermilk
Instructions
- Prepare the Blueberry Base: In a 10-12 inch skillet with a lid, whisk together 1 cup water, 1 cup sugar, lemon juice from half a lemon, and 1 teaspoon of grated lemon rind. Add the 4 cups of blueberries along with the remaining lemon rind and optional cinnamon. Place the skillet over medium heat and bring the mixture to a simmer, allowing the blueberries to start releasing their juices.
- Make the Dumpling Dough: While the blueberry mixture heats, in a medium mixing bowl whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and the remaining grated lemon rind. Add the softened 1/4 cup butter and work it into the dry ingredients with your fingers until the butter is evenly distributed. Slowly add 1 cup buttermilk and mix just until combined to form a sticky dough.
- Cook Dumplings on Blueberries: Once the blueberry mixture is simmering, use a standard cookie scoop to drop dollops of the biscuit dough evenly over the blueberries. Reduce the heat to low, cover the skillet with the lid, and cook gently for 15 minutes until the dumplings are cooked through. Check by cutting open one dumpling; it should be cooked in the center even if the top looks slightly wet.
- Serve: Spoon the warm blueberries over the dumplings and serve immediately. Top with a scoop of vanilla ice cream or drizzle with half and half for a creamy finish. Enjoy the comforting and fruity flavors of this classic stovetop dessert.
Notes
- Use frozen blueberries if fresh are out of season; no need to thaw before cooking.
- If the dumplings seem undercooked, cover and cook for an additional 3-5 minutes on low heat.
- The lemon rind adds a bright citrus note but can be omitted if you prefer a simpler flavor.
- Serving with vanilla ice cream or half and half balances the tartness of the berries beautifully.
- Leftovers can be refrigerated and gently reheated on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
