📝 About This Recipe
A quintessential New England treasure, the Blueberry Grunt is a rustic stove-top dessert that dates back to colonial times. Named for the 'grunting' sound the berries make as they simmer and steam the fluffy dumplings above, this dish transforms simple ingredients into a deep purple, jammy masterpiece. It offers a comforting contrast between the tart, bubbling berries and the tender, biscuit-like clouds that soak up all the delicious fruit juices.
🥗 Ingredients
The Berry Base
- 4 cups Wild Blueberries (fresh or frozen; Maine wild berries preferred)
- 3/4 cup Granulated Sugar (adjust slightly based on sweetness of 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)
- 1/8 teaspoon Salt (fine sea salt)
The Dumplings
- 2 cups All-Purpose Flour (leveled)
- 1 tablespoon Baking Powder
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 4 tablespoons Unsalted Butter (cold, cut into small cubes)
- 3/4 cup Whole Milk (plus 1-2 extra tablespoons if needed)
- 1 teaspoon Vanilla Extract
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or a 5-quart Dutch oven with a tight-fitting lid, combine the blueberries, 3/4 cup sugar, water, lemon juice, cinnamon, nutmeg, and the 1/8 teaspoon of salt.
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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 they begin to burst and the liquid thickens slightly into a syrup.
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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 1/2 teaspoon of salt.
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5
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, 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 flour mixture and pour in the milk.
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7
Gently stir the mixture with a fork just 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 2-3 tablespoons of water; you want plenty of bubbling juice to steam the dumplings.
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9
Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough directly onto the surface of the simmering 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—do not peek!
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11
Keep the heat on low and let the dumplings steam for exactly 15 minutes. The trapped steam is what makes them light and airy.
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12
After 15 minutes, remove the lid. The dumplings should be puffed up and a toothpick inserted into the center of a dumpling should come out clean.
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13
Remove the pan from the heat and let it sit uncovered for 5 minutes before serving. This allows the sauce to thicken slightly more.
💡 Chef's Tips
Use a heavy pan like cast iron to ensure even heat distribution and prevent the berries from scorching. Never lift the lid during the steaming process; releasing the steam will cause the dumplings to collapse and become gummy. If using frozen blueberries, do not thaw them first; simply add them to the pan and increase the initial simmer time by 2 minutes. For extra flavor, you can add a teaspoon of lemon zest to the dumpling dough. To check for doneness without a toothpick, the dumplings should feel firm to a light touch and look matte, not shiny or wet.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous scoop of high-quality vanilla bean ice cream. Pour a splash of cold heavy cream or half-and-half over the hot grunt for a traditional New England touch. A dollop of freshly whipped cream with a hint of lemon zest complements the tart berries beautifully. Pair with a hot cup of Earl Grey tea or a glass of chilled dessert cider.