Blueberry Grunt II

A tightly covered skillet will 'grunt' while this traditional dessert cooks. It's said early settlers served this to the captain of the 'Yankee Clipper'.


6 servings


4 cups fresh blueberries
1 cup granulated (white) sugar
1 cup water
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
heavy cream


In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes.

In a bowl, combine the flour, baking powder, orange peel, cinnamon, nutmeg and salt; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook 10 to 15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.

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