Similar in taste to a blueberry cobbler, and topped with buttery, homemade dumplings, this easy to make, sweet, Stovetop Blueberry Grunt is bursting with fresh blueberry flavor!
A blueberry grunt is a fruit on the bottom-based dessert. But unlike a cobbler (that bakes in the oven), a grunt is cooked exclusively on the stove top.
The fruit (in this case, fresh blueberries) has to come to a boil with water, sugar and cinnamon, and then continues to cook until its sugary syrup resembles a homemade jam.
Legend has it that when this happens (especially with blueberries), the fruit grunts when it starts to split from the high heat.
I'm pretty sure I've never heard my blueberries grunt when I make this unique, classic recipe, but I definitely hear a lot of yums when we eat it--especially when it's topped with Easy Homemade Whipped Cream!
If you love blueberries, and have an extra pint, make Blueberry Buckle Coffee Cake.
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👪Why you'll love it
| For all the cobbler and biscuit lovers out there- If you love cobblers, biscuits and dumplings, then you will really enjoy Stovetop Blueberry Grunt--especially since you don't need to bake it in the oven! Classic, easy recipe with basic ingredients- There's no fancy ingredients needed. While you don't need freshly picked blueberries, I do recommend fresh over frozen for best flavor. Made all in one pot on the stove- Use a large, deep saucepan or Dutch oven to make this delicious dessert--no extra baking pans needed! Even better, this classic recipe is ready in 30 minutes! |
🥘Ingredients
For a full list of ingredients with measurements, see the printable recipe card below
Blueberry portion:
- fresh blueberries
- lemon juice
- water
- sugar
- cinnamon
Dumpling portion:
- flour
- baking powder & salt
- sugar
- egg
- milk- I use whole milk or buttermilk
- butter- use salted
🔪Instructions
For more detailed instructions, see the printable recipe card below
- In a Dutch oven or a 3-quart or larger saucepan, combine the fresh 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.
- 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.
- To serve, spoon 1 or 2 dumplings into individual serving bowls. Then spoon blueberries over dumplings.
Hint: In a pinch, use bottled lemon juice instead of fresh, since we only use it in this recipe for preservative purposes.
📖Variations
Mixed Berry Grunt: Use a combination of blueberries, strawberries and blackberries (combined, the fruit should total 4 cups).
🍽Equipment
- colander
- Dutch oven or 3-quart saucepan with lid
- citrus juicer
- stirring spoon
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
- microwaveable safe dish
🍶Storage
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.
💭Top Tip
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. This also prevents the dumplings from overcooking. Try to lift the lid as few times as possible while the dessert is cooking for even cooking and best results.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite summer treats to serve with Stovetop Blueberry Grunt:
📋Recipe
Stovetop Blueberry Grunt
Ingredients
For the Blueberries:
- 4 cups (2 pints) blueberries, rinsed
- 1 tablespoon freshly squeezed lemon juice
- ½ cup water
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
For the Dumplings:
- 1 cup flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoons milk I use whole milk
- 2 tablespoons butter, melted
Instructions
- Prep:Rinse blueberries in colanderJuice the lemonMelt 2 tablespoons butter (for the dumpling portion)
- In a Dutch oven or 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.
- 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.
- 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.
Diane K. says
We love blueberry crisp, so I was eager to try this recipe. The dumplings were really good with the blueberries and simple syrup. What a unique name for a dessert! This one's a keeper!
Kitchen Ready Betty says
It's so easy to make, too! I'm so glad you gave it a try. Fruit on the bottom desserts are always so delicious--especially with a dash of cinnamon and sugar.