Blueberry Grunt Printer-friendly
Source: Sunset Magazine
PREP AND COOK TIME: About 45 minutes
MAKES: 4 servings
NOTES: This old-fashioned dessert, which is a close cousin to a slump, is made by simmering barely sweetened dumplings in spiced blueberries. Be careful not to let the mixture come to a full boil or it may overflow the sides of the pan.

4 cups blueberries
1/3 cup plus 1 tablespoon sugar
1/4 cup light molasses
2 teaspoons grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into chunks
3/4 cup milk
About 1/2 cup whipping cream (optional)

1. In a 10- to 12-inch frying pan over medium heat, frequently stir blueberries, 1/3 cup sugar, molasses, lemon peel, lemon juice, nutmeg, cloves, and 1/2 cup water until the mixture comes to a boil. Reduce heat and simmer gently until the berries have released their juices and the flavors are blended, about 10 minutes.

2. Meanwhile, in a large bowl, mix flour, baking powder, salt, and the remaining 1 tablespoon sugar. With your fingers or a pastry blender, rub or cut the butter into the flour mixture until coarse crumbs form. Add the milk and stir just until mixture forms a soft dough (do not overmix).

3. Drop 1/4-cup portions of the dough into the simmering fruit mixture. Cover the frying pan and simmer until a wooden skewer inserted in the center of the dumplings comes out clean, about 15 minutes. Spoon the warm dumplings and fruit equally into four bowls and drizzle the portions with cream if desired.

Per serving: 492 cal., 20% (99 cal.) from fat; 7.5 g protein; 11 g fat (6.4 g sat.); 94 g carbohydrates (4.7g fiber); 518 mg sodium; 30 mg cholesterol.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371

page updated: 7/11