Best 9 Blueberry Grunt Recipes

BLUEBERRY GRUNT

Steps:

• In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.

BLUEBERRY GRUNT

Steps:

• Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
• In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.

SLOW-COOKED BLUEBERRY GRUNT

Steps:

• Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly., For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms., Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.

STOVE TOP BLUEBERRY GRUNT

Steps:

• 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.

MAINE BLUEBERRY GRUNT

Steps:

• 1. for the filling, cook 4 cups of the blueberries, the sugar, water, lemon zest and cinnamon in a Dutch oven over medium-high heat, stirring occasionally, until the mixture is thick and jam -- like, 10 to 12 minutes. Whisk the lemon juice and cornstarch together in a small bowl, then stir into the blueberry mixture. Stir in the remaining 4 cups blueberries and cook until heated through, about one minute. Cover to keep warm and let set off the heat.
• 2. For the topping, mix the buttermilk, melted butter, and vanilla in a measuring cup. Whisk the flour, 6 tablespoons of the sugar the baking powder, baking soda and salt together in a large bowl. Slowly stir the buttermilk mixture into the flour mixture until dough forms.
• 3. Using a small ice cream scoop or two large spoons, spoon golf ball sized dumplings on top of the warm blueberry mixture. You should have 14 dumplings. Wrap the lid of the Dutch oven with a clean kitchen towel, keeping the towel away from heat source, and cover the pot. Simmer gently until the dumplings have doubled in size and a toothpick inserted into the center comes out clean, 16 to 22 minutes.
• 4. Combine the cinnamon and the remaining 2 tablespoon sugar in a bowl. Uncover the pot and sprinkle the dumplings evenly with the cinnamon sugar. Serve.

CAPE BRETON BLUEBERRY GRUNT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
• Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
• Bake in preheated oven until golden brown, about 30 minutes.

BLUEBERRY GRUNT

Steps:

• 1. Use a medium or large round crockpot. Coat the cooker with butter flavored nonstick spray or grease with butter. Combine the blueberries, 1/2 c. sugar, water and tapioca in the cooker, stir gently to evenly coat the berries. Cover and cook on LOW until the berries have formed a thick sauce, about 5 hrs.
• 2. To make the topping, in a medium bowl whisk together the flour, 2 Tsp of sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, beat the milk and egg together. Stir egg mix into flour mix to form a soft dough.
• 3. Turn the cooker to HIGH and remove the lid. Drop the dough by heaping tablespoonfuls on top of the hot blueberries. Cover and cook until the topping is firm and toothpick inserted comes out clean, about 30 minutes. The topping will not brown.
• 4. Turn the cooker off, remove the lid, and let it rest for 10 mins. Wonderful like that or even better over vanilla ice cream!!

BLUEBERRY GRUNT

Steps:

• In a deep dish , combine blueberries, sugar, nutmeg, cinnamon, and orange juice. Bring to a boil, reduce heat and simmer uncovered stirring often for 5 minutes. Dumplings, in medium bowl, combine flour, baking powder, salt and sugar. Cut butter in with a fork, stir in enough milk to make a soft biscuit dough. Drop the dough by the spoonful's on hot berry sauce, cover tightly and simmer for 15 minutes. Dumplings should be puffed and cooked through. Transfer dumplings to a serving dish, ladle sauce over top and serve warm.

SLOW-COOKER BLUEBERRY GRUNT RECIPE - (4.3/5)

Steps:

• Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly. For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms. Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.