📝 About This Recipe
A quintessential maritime treasure, the Blueberry Grunt is a rustic stovetop cobbler that takes its whimsical name from the sound the berries make as they bubble and steam under a blanket of dough. This classic dessert features a jammy, spice-kissed blueberry base topped with pillowy, tender dumplings that cook to perfection in the fruit's purple vapors. It is the ultimate comfort food—simpler than a pie but far more soul-warming, offering a nostalgic taste of coastal summer heritage.
🥗 Ingredients
The Blueberry Base
- 4 cups Fresh or Frozen Blueberries (wild blueberries are preferred if available)
- 1/2 cup Granulated Sugar (adjust based on the sweetness of the berries)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 cup Water
- 1 pinch Salt
The Dumpling Topping
- 2 cups All-Purpose Flour (leveled)
- 2 teaspoons Baking Powder
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 4 tablespoons Unsalted Butter (cold and cubed)
- 3/4 cup Whole Milk (plus 1-2 extra tablespoons if dough is too dry)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or a Dutch oven (at least 10-12 inches), combine the blueberries, 1/2 cup sugar, lemon juice, lemon zest, cinnamon, nutmeg, water, and a pinch of salt.
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2
Place the skillet over medium heat and stir gently to combine the ingredients. Bring the mixture to a simmer.
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3
Once simmering, reduce the heat to low and let the berries cook for 5-8 minutes until they begin to burst and the liquid thickens slightly into a syrup.
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4
While the berries are simmering, 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. 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
Make a well in the center of the flour mixture and pour in the milk. Stir with a fork just until a soft, sticky dough forms. Do not overmix, or the dumplings will be tough.
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7
Check your berry mixture; it should be bubbling steadily but not boiling violently. If it looks too dry, add an extra splash of water.
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8
Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough onto the simmering berries. Space them slightly apart as they will expand.
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9
Immediately cover the skillet with a tight-fitting lid. This is crucial as the steam is what cooks the dumplings.
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10
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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11
After 15 minutes, lift the lid and test a dumpling with a toothpick. It should come out clean and the dumplings should look puffed and opaque.
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12
Remove the skillet from the heat and let it sit uncovered for 5 minutes before serving. This allows the sauce to thicken further.
💡 Chef's Tips
Use a heavy lid to ensure the steam stays trapped; if your lid is light, place a clean kitchen towel under it to create a tighter seal. Avoid overworking the dumpling dough; handle it as little as possible to ensure a light, biscuit-like texture. If using frozen berries, do not thaw them first; simply add a couple of extra minutes to the initial simmering time. Wild blueberries are smaller and more flavorful than cultivated ones, providing a more authentic 'Maritime' experience. You can substitute the milk with buttermilk for a slightly tangier flavor and even more tender crumb.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous scoop of high-quality vanilla bean ice cream. Drizzle with a bit of cold heavy cream or a dollop of crème fraîche to balance the sweetness. Pair with a cup of Earl Grey tea or a dessert wine like a late-harvest Riesling. For an extra touch of indulgence, sprinkle a little extra lemon zest over the top just before serving.