Maritime Blueberry Grunt Recipes

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.

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.

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.

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.

MARITIME BLUEBERRY GRUNT

Steps:

• Place the blueberries, nutmeg, cinnamon, sugar, lemon juice and water in a pot and bring to a boil.
• Meanwhile make dumplings: Sift flour with baking powder and salt. Add milk and mix thorougly.
• When blueberries come to a boil, drop tablespoons of the dumpling mixture on top. Cover and allow to simmer for 15 minures.
• Serve hot.
• Yields four generous servings or six normal portions.

BEST BLUEBERRY GRUNT

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.

BLUEBERRY GRUNT

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.