Blueberry Grunt Recipes

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SLOW-COOKED BLUEBERRY GRUNT

If you love blueberries, then you can't go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 2h50m

Yield 6 servings.

Number Of Ingredients 13



Slow-Cooked Blueberry Grunt image

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.

Nutrition Facts : Calories 360 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 494mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 3g fiber), Protein 6g protein.

4 cups fresh or frozen blueberries
3/4 cup sugar
1/2 cup water
1 teaspoon almond extract
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon shortening
3/4 cup 2% milk
Vanilla ice cream, optional

BEST BLUEBERRY GRUNT

Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a DELICIOUS dessert.

Provided by skigb

Categories     Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10



Best Blueberry Grunt image

Steps:

  • In a saucepan, combine the berries, sugar, water and lemon juice.
  • Heat to boiling and reduce to a simmer.
  • Combine the flour, sugar, baking powder and salt in a bowl.
  • Cut in the butter.
  • Add the milk, all at once and mix only until moistened.
  • Drop by spoonfuls into the simmering berries.
  • Cover and simmer for 15 minutes.
  • DO NOT LIFT THE LID.
  • Serve warm with Whipped Cream, Cream or Ice Cream.

Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 364.2, Carbohydrate 89.8, Fiber 3.5, Sugar 51.4, Protein 6.4

4 cups blueberries (frozen or fresh)
1 cup granulated sugar
1/2 cup water
1/2 teaspoon lemon juice
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 cup milk

BLUEBERRY GRUNT

The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11



Blueberry Grunt image

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.

Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.

4 cups fresh blueberries
1 cup sugar
1 cup water
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
Heavy whipping cream, optional

CAPE BRETON BLUEBERRY GRUNT

Head for Cape Breton, NS in Atlantic Canada and you're sure to find a heaping helping of this traditional blueberry dessert. It's easy to prepare and delicious to eat! Serve hot topped with whipped cream.

Provided by LYNN1979

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 9



Cape Breton Blueberry Grunt image

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.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 86.7 g, Cholesterol 30.5 mg, Fat 6.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 190.8 mg, Sugar 59.2 g

3 cups fresh blueberries
1 cup white sugar
2 tablespoons shortening
½ cup white sugar
1 egg
1 cup milk
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt

SPICED BLUEBERRY GRUNT

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

Provided by Carolyn Beth Weil

Categories     Citrus     Fruit     Dessert     Blueberry     Summer     Bon Appétit     Cobbler/Crumble     Steam

Number Of Ingredients 18



Spiced Blueberry Grunt image

Steps:

  • For filling:
  • Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
  • Meanwhile, prepare dumplings:
  • Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
  • Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
  • To serve:
  • Top with whipped cream, whipping cream, or ice cream.

Filling:
4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Dumplings:
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk
To serve:
Whipped cream, chilled whipping cream, or vanilla ice cream

BLUEBERRY GRUNT

This recipe is a bit lower in sugar, but still quite tasty. It relies more on the sweetness of the berries than sugar. It's good for breakfast, or you can have as dessert with ice cream or whipped cream. Prep time includes simmering time for blueberry sauce.

Provided by Bolistoli

Categories     Breakfast

Time 30m

Yield 6 dumplings, 2-3 serving(s)

Number Of Ingredients 13



Blueberry Grunt image

Steps:

  • Combine blueberries, sugar, brown sugar, lemon juice, and water in a sauce pan.
  • Bring to a boil, then reduce to a simmer.
  • Simmer for 5-10 minutes.
  • Meanwhile, combine flour, baking powder, salt, cinnamon, nutmeg, and lemon zest. Mix well.
  • Cut in the butter until it is incorporated throughout and crumbly.
  • Stir in milk all at once and stir until just combined.
  • Drop dumpling mixture by spoonfuls into simmering blueberry mixture (approximately 6 dumplings).
  • Cover and simmer for 15 minutes - do not lift the lid during this time!
  • Using a large spoon, transfer dumplings to bowls and cover with blueberry sauce.

Nutrition Facts : Calories 480.1, Fat 9.2, SaturatedFat 5.2, Cholesterol 23.8, Sodium 414.1, Carbohydrate 92.4, Fiber 5.5, Sugar 34.3, Protein 9.7

2 cups blueberries
2 tablespoons sugar
1 tablespoon brown sugar
1 teaspoon lemon juice (or more to suit your taste)
1/2 cup water
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
lemon zest, approx 1/2 lemon
1 tablespoon butter
1/2 cup milk

PEACH & BLUEBERRY GRUNT

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

Provided by Mary Cadogan

Categories     Dessert

Time 1h

Number Of Ingredients 10



Peach & blueberry grunt image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
  • Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
  • Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
  • Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 38 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

1 tbsp cornflour
juice 2 oranges and zest from ½
2 tbsp caster sugar
6 ripe peaches
250g blueberry
200g self-raising flour
50g butter , cut into small pieces, plus 15g/½oz, melted
100g light muscovado sugar
1 tsp ground cinnamon
5-6 tbsp milk

STOVE TOP BLUEBERRY GRUNT

This oddly named dessert promises juicy berries topped with biscuity dumplings, and there is no need to turn on the oven. But it can easily become a soggy, bland mess. Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.

Provided by Debbi R

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 17



Stove Top Blueberry Grunt image

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.

Nutrition Facts : Calories 265 calories, Carbohydrate 50 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 228.7 mg, Sugar 27.2 g

8 cups fresh blueberries, divided
½ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon cornstarch
¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons white sugar

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