Stove Top Blueberry Grunt

Ingredients

• Servings: 12
• filling:
• 8 cups fresh blueberries, divided
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• topping:
• 3/4 cup buttermilk
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons white sugar

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a dutch oven. cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
• whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. remove pot from heat and cover to keep warm.
• mix buttermilk, butter, and vanilla extract together in a measuring cup. whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. slowly stir buttermilk mixture into flour mixture until dough forms. scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
• wrap lid of dutch oven with a clean kitchen towel to absorb condensation during cooking. cover pot with the towel-wrapped lid, keeping towel away from heat source.
• simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
• mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.