Blueberry Grunt Recipe

In a medium saucepan, combine fresh blueberries, sugar, water, lemon juice, cinnamon, and nutmeg over medium heat. Stir gently and bring the mixture to a simmer until the sugar dissolves and the berries begin to release their juices.

Reduce the heat to medium-low and let the blueberry mixture continue to simmer, stirring occasionally, until the sauce thickens slightly.

In a mixing bowl, whisk together flour, sugar, baking powder, salt, and a pinch of cinnamon until evenly combined.

Cut in the cold butter or shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the milk and stir just until a soft, shaggy dumpling dough forms; do not overmix.

Drop heaping spoonfuls of the dumpling dough directly onto the surface of the simmering blueberry mixture, spacing them slightly apart.

Cover the saucepan tightly with a lid and cook over medium-low heat, without lifting the lid, until the dumplings are puffed, set, and cooked through.

Remove the lid carefully to avoid dripping condensation onto the dumplings, and check that they are firm and cooked through by inserting a toothpick into the center of one. Serve warm directly from the pan.