Stove Top Blueberry Grunt recipe
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Ingredients
- 8 cups fresh blueberries, divided ½ cup white sugar ½ teaspoon ground cinnamon 2 tablespoons water 1 teaspoon lemon zest 1 tablespoon lemon juice 1 teaspoon cornstarch ¾ cup buttermilk 6 tablespoons unsalted butter, melted and cooled slightly 1 teaspoon vanilla extract 2 ¼ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 6 tablespoons white sugar ½ teaspoon ground cinnamon 2 tablespoons white sugar
Nutrition Info
- 265 caloriescarbohydrate: 50 gcholesterol: 15.9 mgfat: 6.4 gfiber: 3.1 gprotein: 3.7 gsaturatedFat: 3.8 gservingSize: -sodium: 228.7 mgsugar: 27.2 gtransFat: : -unsaturatedFat: : -
Directions Stove Top Blueberry Grunt
Directions
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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.