Canadian
Blueberry Grunt
A Maritime blueberry grunt with sweet wild blueberries simmered until syrupy and soft dumplings steamed right on top. Serve it warm in bowls with a spoonful of cream or a small scoop of vanilla ice cream.
Ingredients
- Fresh or frozen wild blueberries2 cups
- Granulated sugar1/3 cup
- Water1/3 cup
- Lemon juice1 tsp
- Lemon zest1/2 tsp
- Ground cinnamon1/8 tsp
- All-purpose flour3/4 cup
- Baking powder1 1/2 tsp
- Fine salt1/4 tsp
- Cold unsalted butter2 tbsp
- Whole milk1/3 cup
- Heavy cream or vanilla ice cream, for serving2 tbsp
Method
- In a small heavy saucepan or skillet with a tight-fitting lid, combine the blueberries, sugar, water, lemon juice, lemon zest, and cinnamon.
- Bring the berries to a gentle boil over medium heat, then reduce to a steady simmer and cook for 5 minutes, stirring once or twice, until the juices turn deep purple and syrupy.
- While the berries simmer, whisk the flour, baking powder, and salt together in a bowl.
- Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
- Stir in the milk just until a soft, sticky dumpling dough forms; do not overmix.
- Drop the dough by 4 rounded spoonfuls over the simmering blueberries, leaving a little space between each dumpling.
- Cover the pan tightly, reduce the heat to low, and steam the dumplings for 12 to 15 minutes without lifting the lid.
- Check that the dumplings are puffed and dry on top, then remove the pan from the heat and let it stand covered for 2 minutes.
- Spoon the blueberry grunt into warm bowls and serve with a little cream or vanilla ice cream.
Common questions
Can I use frozen blueberries instead of fresh wild blueberries?
Yes. Use them straight from frozen—don’t thaw first or they can get mushy. The mixture may need 1 to 2 extra minutes to reach a syrupy consistency, but otherwise the method stays the same.
How do I know when the dumplings are done steaming?
After 12 to 15 minutes, the dumplings should look puffed, set, and dry on top. If they still look wet or doughy, cover again and steam 2 to 3 minutes more without lifting the lid early.
What are the most common mistakes to avoid with blueberry grunt?
Don’t overmix the dough, or the dumplings turn tough. Don’t lift the lid while steaming, because the trapped steam cooks the tops. Also keep the blueberry mixture at a steady simmer, not a hard boil.
How should I store leftovers and reheat them?
Cool completely, then refrigerate covered for up to 3 days. Reheat gently on the stovetop over low heat or in a low oven until warm. The dumplings soften over time, so add a little cream or ice cream when serving.
What’s the best way to serve blueberry grunt, and can I substitute the topping?
Serve warm with heavy cream, lightly sweetened cream, or vanilla ice cream. The contrast with the hot berries is classic. If you want a lighter option, use plain yogurt or whipped cream instead of ice cream.