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
