Blueberry Grunt Recipes

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CAPE BRETON BLUEBERRY GRUNT



Cape Breton Blueberry Grunt image

Head for Cape Breton, NS in Atlantic Canada and you're sure to find a heaping helping of this traditional blueberry dessert. It's easy to prepare and delicious to eat! Serve hot topped with whipped cream.

Provided by LYNN1979

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 9

3 cups fresh blueberries
1 cup white sugar
2 tablespoons shortening
½ cup white sugar
1 egg
1 cup milk
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
  • Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
  • Bake in preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 86.7 g, Cholesterol 30.5 mg, Fat 6.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 1.9 g, Sodium 190.8 mg, Sugar 59.2 g

BEST BLUEBERRY GRUNT



Best Blueberry Grunt image

Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a DELICIOUS dessert.

Provided by skigb

Categories     Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups blueberries (frozen or fresh)
1 cup granulated sugar
1/2 cup water
1/2 teaspoon lemon juice
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 cup milk

Steps:

  • In a saucepan, combine the berries, sugar, water and lemon juice.
  • Heat to boiling and reduce to a simmer.
  • Combine the flour, sugar, baking powder and salt in a bowl.
  • Cut in the butter.
  • Add the milk, all at once and mix only until moistened.
  • Drop by spoonfuls into the simmering berries.
  • Cover and simmer for 15 minutes.
  • DO NOT LIFT THE LID.
  • Serve warm with Whipped Cream, Cream or Ice Cream.

Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 364.2, Carbohydrate 89.8, Fiber 3.5, Sugar 51.4, Protein 6.4

BLACKBERRY GRUNT



Blackberry Grunt image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

9 1/2 ounces all purpose flour, approximately 2 cups
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 ounces unsalted butter, cut into small pieces and chilled
1 cup buttermilk
1 pound 3 ounces fresh or frozen blackberries, approximately 4 cups
1 cup sugar
1 cup water
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
  • Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
  • Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

BLUEBERRY GRUNT



Blueberry Grunt image

Blueberries and dumplings, it doesn't get any better than this.

Provided by Sue Snow

Categories     Desserts     Crisps and Crumbles Recipes     Blueberry Crisps and Crumbles Recipes

Time 40m

Yield 8

Number Of Ingredients 10

2 (15 ounce) cans blueberries
½ cup white sugar
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons lemon zest
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup milk
½ cup heavy cream

Steps:

  • Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
  • In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 55.6 g, Cholesterol 22.2 mg, Fat 6.6 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 3.8 g, Sodium 213.3 mg, Sugar 35.2 g

BLUEBERRY GRUNT



Blueberry Grunt image

The name may make you smile-and the flavor of this stovetop treat is guaranteed to have the same effect. Make this traditional dessert in a skillet with a tight-fitting lid, and you'll hear it "grunt" as it cooks! -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

4 cups fresh blueberries
1 cup sugar
1 cup water
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup milk
Heavy whipping cream, optional

Steps:

  • In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.

Nutrition Facts : Calories 240 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 186mg sodium, Carbohydrate 55g carbohydrate (33g sugars, Fiber 3g fiber), Protein 4g protein.

BERRY GRUNT



Berry Grunt image

A classic grunt is a dumpling-topped fruit dessert that's cooked on the stove. Ours is made with blackberries and raspberries and dollops of ginger-spiked dumpling batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1 cup sugar
1/4 teaspoon plus a pinch of ground cinnamon
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Salt
1/4 teaspoon ground ginger
1/3 cup whole milk, room temperature
2 tablespoons unsalted butter, melted
4 cups raspberries (about 1 1/2 pints)
3 cups blackberries (about 1 1/2 pints)
2 tablespoon fresh lemon juice
Heavy cream, for drizzling

Steps:

  • Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
  • Gently fold together the raspberries, blackberries, lemon juice, remaining 3/4 cup sugar, a pinch of salt, the remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer the berry mixture to a large straight-sided skillet. Cover, and bring to a boil over medium-high heat, stirring occasionally.
  • Drop 8 large dollops of batter on top of berry mixture using 2 spoons, spacing them evenly. Sprinkle dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.

BLUEBERRY GRUNT



Blueberry Grunt image

This is a pudding with dumplings in it. Pretty tasty! This is a crockpot dish so turn it on and leave it be for 5 1/2- 6 hours, before you start the dumpling part.

Provided by Miss JJ

Categories     Dessert

Time 6h40m

Yield 8-12 serving(s)

Number Of Ingredients 12

4 cups frozen blueberries
1/2 cup sugar
2 tablespoons sugar
1/2 cup water, warm if using frozen blueberries
2 tablespoons dry tapioca
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

Steps:

  • In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
  • In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
  • In small bowl, beat milk and egg together.
  • Stir into flour mixture to form a soft dough.
  • Turn the slow-cooker to high.
  • Drop the dough by tablespoonfuls on top of the blueberries.
  • Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
  • Sprinkle the dumplings with the brown sugar.
  • Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

Nutrition Facts : Calories 359.1, Fat 7.4, SaturatedFat 4.2, Cholesterol 40.6, Sodium 279.3, Carbohydrate 71.2, Fiber 3.4, Sugar 41.8, Protein 5

SPICED BLUEBERRY GRUNT



Spiced Blueberry Grunt image

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

Provided by Carolyn Beth Weil

Categories     Citrus     Fruit     Dessert     Blueberry     Summer     Bon Appétit     Cobbler/Crumble     Steam

Number Of Ingredients 18

Filling:
4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Dumplings:
1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk
To serve:
Whipped cream, chilled whipping cream, or vanilla ice cream

Steps:

  • For filling:
  • Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.
  • Meanwhile, prepare dumplings:
  • Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.
  • Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.
  • To serve:
  • Top with whipped cream, whipping cream, or ice cream.

BLACK & BLUE BERRY GRUNT



Black & Blue Berry Grunt image

If you're looking for something different from the usual cakes and fruit pies, try this old-fashioned dessert. It features a delicious combination of blackberries and blueberries with homemade dumplings on top. -Kelly Akin, Johnsonville, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 17

2-1/2 cups fresh or frozen blackberries, thawed
2-1/2 cups fresh or frozen blueberries, thawed
3/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
DUMPLINGS:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon cinnamon-sugar
Sweetened whipped cream, optional

Steps:

  • In a large skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Meanwhile, in a large bowl, combine the first 5 dumpling ingredients. Add butter and buttermilk; stir just until moistened. Drop by tablespoonfuls onto berry mixture. Sprinkle with cinnamon-sugar. , Cover tightly; simmer until a toothpick inserted in a dumpling comes out clean, 10-15 minutes. Serve warm; if desired, top with sweetened whipped cream.

Nutrition Facts : Calories 226 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 4g fiber), Protein 3g protein.

PEACH & BLUEBERRY GRUNT



Peach & blueberry grunt image

A cobbler-esque American favourite - this grunt has a bit of hidden sugar and spice, and is very very nice!

Provided by Mary Cadogan

Categories     Dessert

Time 1h

Number Of Ingredients 10

1 tbsp cornflour
juice 2 oranges and zest from ½
2 tbsp caster sugar
6 ripe peaches
250g blueberry
200g self-raising flour
50g butter , cut into small pieces, plus 15g/½oz, melted
100g light muscovado sugar
1 tsp ground cinnamon
5-6 tbsp milk

Steps:

  • Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
  • Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
  • Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
  • Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 38 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

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BLUEBERRY GRUNT - A TASTE OF NOVA SCOTIA - BACON IS MAGIC
Spoon batter over blueberries until evenly distributed. Place in pre-heated oven (350F) and bake until golden brown, approximately 30 minutes. While baking, in a food processor blend goat yogurt, icing sugar and pure vanilla extract until smooth. Remove baked grunt, sprinkle with icing sugar, drizzle with vanilla yogurt.
From baconismagic.ca


BLUEBERRY GRUNT - ROAMINGTASTE.COM
2015-06-22 30 grams / 2 tablespoons butter. 150 milliliters / 2/3 cup milk. Directions: Place the blueberries, cinnamon, nutmeg, sugar, juice and water in a saucepan and cook on low to medium until soft, approximately 20 minutes. To make the dumplings, place the flour, baking powder, sugar, salt in a bowl and stir until combined.
From roamingtaste.com


OLD FASHION BLUEBERRY GRUNT – IN DIANES KITCHEN
2018-07-27 Whisk the flour mixture together. cut the butter into the flour mixture. Cut the butter until tiny balls form. with a fork, until a soft dough is formed then set aside. 1/2 cup sugar and the water. Stir over medium heat until the sugar dissolves. Boil gently until the berries get juicy.
From indianeskitchen.com


BLUEBERRY GRUNT (NO-BAKING!) - COOK WHAT YOU LOVE
2021-07-13 How to make This blueberry Grunt recipe. You make this easy blueberry dessert in two steps. 1) Make the blueberry filling and while that’s cooking 2) make the biscuit topping. Cook the berries in an uncovered large skillet with the water, white sugar, lemon juice, and butter for about 15 minutes until thickened. Meanwhile, make the dough.
From cookwhatyoulove.com


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