📝 About This Recipe
A timeless maritime treasure, the Blueberry Grunt is the ultimate comfort dessert originating from the Atlantic coast. This dish features a bubbling, jammy sea of wild blueberries topped with pillowy, cloud-like dumplings that steam to perfection directly in the fruit. The name comes from the charming 'grunting' sound the berries make as they simmer under their doughy blanket, creating a rustic treat that is both soul-warming and irresistibly sweet-tart.
🥗 Ingredients
The Blueberry Base
- 5 cups Fresh or frozen blueberries (wild blueberries are preferred for better flavor)
- 3/4 cup Granulated sugar (adjust based on the sweetness of the berries)
- 1/2 cup Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
The Dumpling Topping
- 2 cups All-purpose flour (leveled)
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 3 tablespoons Unsalted butter (cold and cubed)
- 3/4 cup Whole milk (plus 1-2 extra tablespoons if needed)
- 1 teaspoon Vanilla extract
For Serving
- 1/2 cup Heavy cream (for drizzling)
- 1 pint Vanilla bean ice cream (optional)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or a Dutch oven (at least 10-12 inches wide), combine the blueberries, 3/4 cup sugar, water, lemon juice, cinnamon, and nutmeg.
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2
Place the skillet over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
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3
Once boiling, reduce the heat to low and let the berries simmer for about 5-8 minutes until the fruit begins to burst and the juices thicken slightly.
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4
While the berries simmer, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, 2 tablespoons of sugar, and salt.
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5
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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6
Stir the vanilla extract into the milk. Make a well in the center of the dry ingredients and pour in the milk.
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7
Using a fork, gently stir the mixture until a soft, sticky dough forms. Be careful not to overmix, or the dumplings will be tough.
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8
Check your simmering berries; if the liquid has reduced too much, add a splash more water. You want a good amount of syrup to steam the dumplings.
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9
Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough onto the surface of the bubbling berries. Space them slightly apart as they will expand.
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10
Immediately cover the skillet with a tight-fitting lid. This is crucial as the steam is what cooks the dumplings.
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11
Cook, undisturbed, for 15 minutes. Do not lift the lid during this time, or the steam will escape and the dumplings may collapse.
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12
After 15 minutes, peek inside. The dumplings should be puffed, firm to the touch, and a toothpick inserted into a dumpling should come out clean.
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13
Remove from heat and let the grunt sit uncovered for 5 minutes before serving to allow the sauce to thicken further.
💡 Chef's Tips
Use wild blueberries if you can find them; they have a more intense color and flavor than cultivated ones. Ensure your butter is ice-cold to create the fluffiest dumpling texture. Never lift the lid while the dumplings are steaming; the trapped steam is the secret to their light and airy structure. If the sauce looks too thin at the end, simmer for 2 minutes uncovered after the dumplings are done. If using frozen berries, do not thaw them first; just add an extra 2-3 minutes to the initial berry simmer time.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous drizzle of cold heavy cream. Top with a scoop of high-quality vanilla bean ice cream for a classic melty contrast. Pair with a hot cup of Earl Grey tea or a dark roast coffee to balance the sweetness. A dollop of lemon-scented whipped cream adds a bright, zesty note to the deep berry flavor. For a gourmet touch, garnish with a sprig of fresh mint or a dusting of powdered sugar.