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
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.
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
