Stovetop Blueberry Grunt

Kitchen Ready Betty

Plump, juicy blueberries simmer in a sugar and cinnamon syrup before being topped with buttery, homemade 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.

5 from 1 vote

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Prep Time 20

Cook Time 30

Rest Time 10

Total Time 1

Course Desserts

Servings

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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 colander
Juice the lemon
Melt 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.

Notes

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.

Keyword biscuits, blueberries, blueberry cobbler, blueberry grunt, cobbler, dessert, dumplings, Dutch oven, stovetop, stovetop blueberry grunt, summer

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