Stove Top Blueberry Grunt Recipes

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.

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:

• Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter.
• In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries.
• Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce.
• To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
• Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
• In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough.
• Turn the cooker temperature to HIGH and remove the lid.
• Drop the dough by heaping tablespoons on top of the hot blueberries.
• Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown).
• Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes.
• Spoon into individual bowls and serve with heavy cream.