Blueberry cobbler meets blueberry dumpling in this amazingly sweet, easy to make, Stovetop Blueberry Grunt. If you love blueberries, this is one dessert you have to try!
Why We Love It
Blueberries during the summertime are the absolute best. It’s hard to resist a plump, juicy one–they are so delicious! I love to eat them by the handful, but sometimes it’s also fun to turn them into a scrumptious dessert. I can never resist a good blueberry pie, cobbler, or Blueberry Buckle Coffee Cake. But a grunt? What is a grunt anyway? Let’s get down to it before we go further about this tasty dessert.
I first had Stovetop Blueberry Grunt when I was a kid. My nana, who lived near a blueberry farm, would sometimes make this dessert when we visited. I always laughed at the name. And as an adult, I still find it amusing. It doesn’t sound overwhelmingly appetizing until you understand the meaning behind it.
A grunt, much like a cobbler, is a fruit on the bottom-based dessert. But unlike a cobbler, a grunt is cooked exclusively on your stovetop. The fruit has to come to a boil, and then continues to cook in its sugary syrup until perfected. It’s said that when this happens (especially with blueberries), the fruit grunts when it starts to split from the high heat. The fruit grunts even more after dumplings are placed on top and it has to cook further!
I’m pretty sure I’ve never heard my blueberries grunt when I make this, but I definitely hear a lot of yums when we eat it!
Why You’ll Love It
If you love cobblers and dumplings, then you will absolutely love making Stovetop Blueberry Grunt. The best part is that this is made exclusively in one pan all on your stovetop. The aroma when the blueberries boil and simmer is absolutely intoxicating! Plus this is a fun dessert to take to a potluck or gathering (just make sure it gets heated before served)–not only because it’s so delicious, but also because of its name. Just think: you’ll automatically have a conversation ready to go during awkward pauses near the dessert table–so plant yourself there and get ready to talk about grunts!
Stovetop Blueberry Grunt gets even better when served with a scoop of vanilla ice cream or with whipped cream. Get the recipe for Easy Homemade Whipped Cream by clicking HERE.
Stovetop Blueberry Grunt Ingredients
For the blueberries:
- 4 cups (2 pints) fresh blueberries, rinsed
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
For the dumplings:
- 1 cup flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 3 tablespoons milk (I use whole milk)
- 2 tablespoons butter, melted
How to make Stovetop Blueberry Grunt
You’ll want to gather the following equipment:
- colander
- 3-quart saucepan with lid (a glass lid is helpful to keep an eye on the dumplings)
- citrus juicer
- stirring spoon
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
- microwaveable safe dish
Kitchen Ready Betty tips:
Before starting…
- Rinse blueberries in colander
- Juice the lemon
- Melt 2 tablespoons butter (for the dumpling portion)
Make the Blueberry Bottom
In a 3-quart or larger saucepan, combine the blueberries, lemon juice, water, sugar and cinnamon. Cook over medium heat until the sugar dissolves. Cover and bring to a gentle boil while you mix the dumpling dough.
Make the Dumplings
In a large mixing bowl, blend flour, baking powder, sugar and salt. Then stir in the egg, milk and melted butter. Stir until a soft dough forms and the ingredients are blended.
Uncover saucepan of bubbling blueberries. Drop rounded tablespoonfuls of dough onto the berries, spacing the dumplings evenly. Reduce heat to low and cover the pan. Cook the dumplings without lifting the lid for 10 minutes while keeping the mixture at a gentle simmer.
Kitchen Ready Betty tip: If steam is pouring out from under the lid, it is cooking too vigorously and the heat should be lowered.
To serve, spoon 1 or 2 dumplings into individual serving bowls. Then spoon blueberries over dumplings.
And it always tastes extra special with some whipped cream on top!
Kitchen Ready Betty tip: Check out Easy Homemade Whipped Cream—it is amazing with this!
Stovetop Blueberry Grunt Leftovers?
Store in an airtight container and refrigerate for up to 5 days (the longer it sits, the soggier the dumplings will get).
Reheat leftovers, covered, in a 325 degree oven for 20 minutes or until heated through.
Love blueberries? Then Blueberry Buckle Coffee Cake is calling your name!
Stovetop Blueberry Grunt
Description
Plump, juicy blueberries simmer in a sugar and cinnamon syrup before being topped with buttery dumplings. This delicious dessert is cooked exclusively on your stovetop in 30 minutes. Top it with a scoop of vanilla ice cream or whipped cream and serve it warm. The only grunts you'll hear will be from those who are missing it after it's all gone!
Stovetop Blueberry Grunt
For the Blueberries:
For the Dumplings:
How to Make Stovetop Blueberry Grunt:
-
Before starting...
Rinse blueberries in colander
Juice the lemon
Melt 2 tablespoons butter (for the dumpling portion)
-
Make the blueberry bottom:
In a 3-quart or larger saucepan, combine the blueberries, lemon juice, water, sugar and cinnamon. Cook over medium heat until the sugar dissolves. Cover and bring to a gentle boil while you mix the dumpling dough.
-
Make the dumplings:
In a large mixing bowl, blend flour, baking powder, sugar and salt. Then stir in the egg, milk and melted butter. Stir until a soft dough forms and the ingredients are blended.
-
Putting it all together:
Uncover saucepan of bubbling blueberries. Drop rounded tablespoonfuls of dough onto the berries, spacing the dumplings evenly. Reduce heat to low and cover the pan. Cook the dumplings without lifting the lid for 10 minutes while keeping the mixture at a gentle simmer.
If steam is pouring out from under the lid, it is cooking too vigorously and the heat should be lowered. -
To serve, spoon 1 or 2 dumplings into individual serving bowls. Then spoon blueberries over dumplings. Top with a scoop of vanilla ice cream or Easy Homemade Whipped Cream.
-
Store leftovers in an airtight container and refrigerate for up to 5 days (the longer it sits, the soggier the dumplings will get).
-
Reheat leftovers, covered, in a 325 degree oven for 20 minutes or until heated through.
Note
It's helpful to have a saucepan with a glass lid for this recipe. That way, you can see the blueberries boil and grunt as the dumplings cook to perfection without ever lifting the lid!
Avoid using frozen blueberries for this recipe. They won't cook the same and the syrup will be too watery.
In a pinch, use bottled lemon juice instead of fresh. Since lemon isn't the star of the show in this one, I'm not going to be a stickler about it!
