An easy to prepare comfort dessert, Blueberry Grunt consists basically of blueberries baked in a flavorful sauce under tea biscuit dumplings. Serve hot with vanilla ice cream and/or whipping cream.
Course
Dessert
Cuisine
Canadian
Keyword
blueberries, blueberry grunt
Servings8
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
Blueberry Base:
4cupsblueberries, fresh or frozen
1/2cupwhite sugar
2tbspbrown sugar
1tbsp+ 1 tsp cornstarch
2tsplemon juice
1 1/2tspgrated lemon rind
1/2cupwater
1/2tspcinnamon
1/4tspnutmeg
1/8tspcardamom
Topping:
2cupsflour
4tspbaking powder
1/4tspsalt
2 1/2tbspwhite sugar
1cupmilk
2 1/2tbspcold butter
Instructions
Preheat oven to 400F.
In a small bowl, mix together the sugars, cornstarch, and spices. Stir in the grated lemon rind. Set aside.
In saucepan, combine blueberries and the sugar mixture. Add the lemon juice and water. Bring to a boil then reduce heat and simmer mixture for 5-6 minutes. Remove from heat.
Meanwhile, in a large bowl, combine flour, baking powder, salt and sugar. Cut in cold butter until mixture resembles coarse oatmeal. Add enough milk to make a soft dough mixture that will cling together.
Grease a 1 1/2 or 2-quart baking dish or 8 individual ramekins. Spoon the blueberry mixture into baking dish(es).
Divide the dumpling dough into 8 portions.
Place dumplings over blueberry mixture (close together if baking in one casserole or centered if using individual dishes).
Bake for about 20-25 minutes or until dumplings are done and lightly golden brown on top.
Serve hot with a dollop of whipped cream or vanilla ice cream (or both!).