PEGGY'S COVE BLUEBERRY GRUNT
Blueberry Grunt is an easy way to take fresh blueberries to a whole new level of deliciousness with cooked sweet dumplings piled on the top. Novia Scotia never tasted better!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert, fruit dessert
Cuisine: Canadian, Comfort Food
Servings: 6 servings
Calories: 388kcal
For the fruit:
- 4 cups fresh blueberries
- ½ cup sugar
- ½ cup water
- 1 teaspoon cinnamon
- ⅛ teaspoon fresh grated nutmeg
- 1 teaspoon cornstarch
- ½ cup water
For the sweet dumplings:
- 2 cups flour
- ½ teaspoon salt
- 2 tablespoons shortening
- 3 teaspoons baking powder
- 2 teaspoons sugar
- ½ cup heavy cream you may need a little more or less depending on the humidity in the air.
- confectioners sugar optional
-In a wide large skillet over medium-high heat, boil the first five filling ingredients until the berries pop and the filling is nice and juicy.
-Reduce the heat to low.
-In a small bowl or cup, mix the corn starch and water.
-Add the starch mixture to the blueberries and stir over low heat until the mixture thickens slightly. Turn off the heat.
-Meanwhile, in a medium bowl using your hands or a pastry blender, mix all of the dumpling ingredients, adding cream by tablespoons until you reach the consistency of a soft, not crumbly dough.
-Drop the dough by spoon fulls on top of the hot blueberries.
-Cover tightly (do not peak) and cook over medium heat for approximately 15-20 minutes until the dumplings have cooked through and browned ever so slightly.
-Allow it to cool slightly.
-Serve warm with ice cream or a dusting of powdered sugar.
-Enjoy :)
Serving: 1serving | Calories: 388kcal | Carbohydrates: 66g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 339mg | Fiber: 4g | Sugar: 28g | Vitamin A: 346IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 2mg