Blueberry grunt is an East Coast dessert featuring cooked blueberries topped with steamed dumplings.This stovetop dish is thought to be an early adaptation of an English steamed pudding recipe — and the ‘grunt’ comes from the sound the dumplings make while being steamed.
4 cups (600 g) frozen blueberries
½ cup sugar
1 Tbsp lemon zest
1 Tbsp lemon juice
Dumplings1 ¾ cups flour
3 Tbsp sugar
2 tsp baking powder
½ tsp salt
¼ cup shortening
1 cup milk
Maple Whipped Cream1 cup 35% whipping cream
3 Tbsp maple syrup
1 sprig mint, for garnish
1. In a large skillet or wide saucepan, combine and stir blueberries, sugar, lemon juice and zest. Bring to a boil. Reduce heat to medium-low and simmer until berries soften, about 3 minutes.
Dumplings1. Make dumplings by whisking together flour, sugar, baking powder and salt in large bowl. Add shortening and rub in with fingers or a pastry cutter until the mixture looks like fine meal. Add milk and stir just until combined.
2. Drop ¼ cup spoonfuls of dumpling batter on top of blueberry mixture in pan. Cover and reduce heat to low. Simmer until dumplings have steamed and are firm to the touch, 10 to 15 minutes.
Maple Whipped Cream1. While dumplings are steaming, make maple cream. Combine cream and maple syrup in a large bowl. Using an electric mixer, beat until cream is stiff.
2. Scoop blueberry grunt into bowls and serve topped with maple cream and a sprig of mint.
Recipe courtesy of Miranda Keyes
See more: Berries, Dessert, Great Canadian Cookbook
https://www.foodnetwork.ca/recipe/blueberry-grunt/18541/
