New England Blueberry Grunt is a delightful and comforting dessert that perfectly captures the essence of summer in New England. Originating from the region's colonial days, this dish features juicy blueberries cooked until bubbling with a sweet, rich sauce, then topped with fluffy biscuit-like dumplings.
Ingredients
Scale:
4 cups fresh blueberries, carefully rinsed and checked for stems
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
1/2 cup milk
2 tablespoons unsalted butter, melted
Instructions
In a large saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, salt, and vanilla extract. Stir gently to combine.
Cook the mixture for about 5-7 minutes, until the blueberries start to release their juices and the sauce begins to thicken.
While the blueberry filling is cooking, prepare the dumpling topping. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Add the milk and melted butter to the dry ingredients, mixing just until combined.
Once the blueberry filling is ready, drop spoonfuls of the dumpling batter over the bubbling blueberries.
Cover the saucepan with a lid, reduce the heat to low, and allow the dumplings to steam for about 15-20 minutes.
Once cooked, remove the saucepan from heat and let it sit for about 5 minutes before serving.
