Blueberry Grunt

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Blueberry Grunt

Blueberry Grunt
4 (4.4- oz.) containers fresh blueberries (or 3½ cups frozen)
1/2 cup plus 1 tbsp. sugar divided
1/4 cup water
1 tbsp. lemon juice
1/2 tsp. cinnamon
3/4 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 tbsp. butter
1/3 cup buttermilk
Heavy whipping cream or vanilla ice cream (optional)

Prep: 20 minutes Cook: 20 to 25 minutes Makes: 6 to 8 servings

1. Combine blueberries, 1/2 cup sugar, water, lemon juice and cinnamon in a large saucepan. Bring to a boil; reduce heat to medium and cook for about 5 minutes or until slightly thickened. Stir together flour, 1 tbsp. remaining sugar, baking powder and salt in a large bowl.
2. Cut in butter until about the size of small peas. Add buttermilk, stirring just until incorporated. Drop by heaping tablespoonfuls on top of boiling berries. Cover and reduce heat to low; cook for 15 minutes without lifting the lid.
3. Place dumplings in individual serving bowls and top with berries and sauce. Serve immediately with a drizzle of cream or vanilla ice cream.
Nutritional Information:
(based on 7): 170 calories, 2 g protein, 2 g total fat (1 g sat., 0 g trans), 38 g carbohydrate, 2 g fiber, 24 g sugar, 5 mg cholesterol, 180 mg sodium, 3 points


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