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Blueberry grunt

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

This pudding like dessert cook on top of the stove. The dough is dropped by spoonfuls in simmering blueberries and cooked covered.

Blueberry Grunt

 2 cups (450 g) fresh or frozen blueberries
 ½ cup (65 g) sugar
 1 pinch of ground ginger
 ½ cup (125 ml) cold water
 1 cup (125 g) all-purpose flour
 1 ½ tsp (7 ml) baking powder
 ¼ tsp (1 ml) salt
  cup (65 g) brown sugar
 1 pinch of ground cinnamon
 1 tbsp (14 g) butter
  cup (75 ml) milk
 Cream (if desired)
1

Put blueberries, sugar, ginger and water in a large saucepan. Bring to boil and cook on medium heat 5 Minutes. Reserve,

2

In a medium bowl, mix flour, baking powder, salt, brown sugar and cinnamon. Mix in butter with fingertips or a pastry blender. Add milk and stir until blended not more. To mix in food processor, mix dry ingredients, mix in butter with a few pulses. Add milk while motor is running stopping as soon as the dough is formed.

3

Drop dough in blueberries by large tablespoonfuls leaving space between spoonfuls. Cover and simmer 25 minutes until a toothpick inserted in the dought comes out clean. Important: saucepan should be covered while dough is cooking because the steam is needed for adequate cooking of the grunt.

Blueberry grunt casserole

Nutrition Facts

Servings 6