Stove Top Blueberry Grunt

For this stovetop blueberry grunt recipe, buttermilk dumplings simmer on a sweet, fresh blueberry filling with lemon and cinnamon in less than an hour.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 265 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons water
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 6 tablespoons white sugar
• 1 teaspoon cornstarch
• 8 cups fresh blueberries, divided
• 6 tablespoons unsalted butter, melted and cooled slightly
• 0.5 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 2.25 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.75 cup buttermilk

Recipe Instructions

Step 1

Combine 4 cups blueberries, 1/2 cup white sugar, water, lemon zest, and 1/2 teaspoon cinnamon in a Dutch oven; cook and stir over medium-high heat until thickened and texture is jam-like, 10 to 12 minutes.

Step 2

Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Stir in remaining 4 cups blueberries; cook and stir until heated through, about 1 minute. Remove pot from heat; cover to keep warm.

Step 3

Combine buttermilk, butter, and vanilla extract in a measuring cup. Whisk flour, 6 tablespoons sugar, baking powder, baking soda, and salt together in a large bowl; slowly stir in buttermilk mixture until a dough forms. Drop golf ball-sized scoops of dough using a small ice cream scoop or 2 large spoons onto blueberry mixture.

Step 4

Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking; cover pot with towel-wrapped lid, keeping towel away from the heat source.

Step 5

Simmer grunt until dumplings have doubled in size and a toothpick inserted in centers comes out clean, 16 to 22 minutes.

Step 6

Whisk remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon together in a small bowl; sprinkle over dumplings.