Blueberry Grunt

Blueberry Sauce

4 Cups of fresh blueberries or 800 g of frozen blueberries

1 Cup (240 mL) White sugar or maple syrup

½ tsp (2.5 mL) Cinnamon

½ Lemon, juiced

*Splash of water if using fresh fruit

Dumpling Dough

2 Cups (480 mL) Flour, all purpose

¾ Tbsp (10 mL) Baking powder

½ Cup (120 mL) Sugar

Pinch of salt

1 Whole egg

⅔ Cup (158 mL) Milk or milk alternative (soy, almond or other) + a splash if needed

½ Cup (120 mL) Cold butter

Cooking Blueberries:

Pour the berries into a deep walled pan or cast iron skillet.
Add the sugar, cinnamon, and lemon juice.
Cook the blueberries over medium heat until a sauce forms. If using fresh berries, add a splash of water to the pan to prevent the sugar from burning.

Making Biscuit Topping:

While blueberries cook, measure out the dry ingredients and whisk together.
Using a fork, mix butter into the flour mixture until evenly crumbled throughout.
Mix together the egg and milk or milk alternative and pour this into the flour/butter mix.
Use a spoon and mix until the dough is just combined. If it’s a little too thick, add a splash of milk to thin it out. It will look a bit lumpy, but there shouldn’t be any spots of dry flour.

Top Blueberry Grunt & Cook

Using two spoons or an ice cream scoop, carefully place balls of dough directly into the bubbling blueberry sauce. Evenly space out the dough balls and cover as much of the blueberry sauce as you can.
Cover the pan with a lid or tinfoil and let it cook over low heat on the stovetop for 15 minutes. As the blueberry grunt cooks be patient, and don’t open the lid. The steam created by the cooking blueberries will help cook the dumplings. Don’t be surprised if you hear odd grunting sounds!
Once the 15 minutes is up, remove the lid. Optional: Broil the blueberry grunt in the oven for a few minutes to brown up the biscuit topping.
Serve immediately while hot, topped with whipped cream or vanilla ice cream.

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