Blueberry Grunt
By America's Test KitchenPublished on August 2, 2011
Time
1 hour
Yield
Serves 12
Ingredients
Filling
40 ounces (1134 grams/8 cups) blueberries ½ cup (3½ ounces/99 grams) sugar ½ teaspoon ground cinnamon 2 tablespoons water 1 teaspoon grated lemon zest from 1 lemon1 tablespoon fresh lemon juice from 1 lemon1 teaspoon cornstarchTopping
¾ cup buttermilk 6 tablespoons unsalted butter, melted and cooled slightly1 teaspoon vanilla extract 2 ¼ cups (11¼ ounces/319 grams) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup (3½ ounces/99 grams) sugar ½ teaspoon ground cinnamonBefore You Begin
Do not use frozen blueberries here, as they will make the filling watery. You will need a clean dish towel for this recipe.
Instructions
- For the filling: Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is thick and jamlike, 10 to 12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover, and keep warm.
- For the topping: Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.
- Using small ice cream scoop or 2 large spoons, spoon golf ball-sized dumplings on top of warm berry mixture (you should have 14 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 16 to 22 minutes.
- Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.
Time
1 hourYield
Serves 12Ingredients
Filling
40 ounces (1134 grams/8 cups) blueberries
½ cup (3½ ounces/99 grams) sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon grated lemon zest from 1 lemon
1 tablespoon fresh lemon juice from 1 lemon
1 teaspoon cornstarch
Topping
¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups (11¼ ounces/319 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (3½ ounces/99 grams) sugar
½ teaspoon ground cinnamon
Test Kitchen Techniques
Ingredients
Filling
40 ounces (1134 grams/8 cups) blueberries
½ cup (3½ ounces/99 grams) sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon grated lemon zest from 1 lemon
1 tablespoon fresh lemon juice from 1 lemon
1 teaspoon cornstarch
Topping
¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups (11¼ ounces/319 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (3½ ounces/99 grams) sugar
½ teaspoon ground cinnamon
Test Kitchen Techniques
Ingredients
Filling
40 ounces (1134 grams/8 cups) blueberries
½ cup (3½ ounces/99 grams) sugar
½ teaspoon ground cinnamon
2 tablespoons water
1 teaspoon grated lemon zest from 1 lemon
1 tablespoon fresh lemon juice from 1 lemon
1 teaspoon cornstarch
Topping
¾ cup buttermilk
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 ¼ cups (11¼ ounces/319 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (3½ ounces/99 grams) sugar
½ teaspoon ground cinnamon
Test Kitchen Techniques
Why This Recipe Works
To develop a better Blueberry Grunt recipe, we cooked down half of the berries until jammy to thicken the filling, and then stirred in the remaining berries before topping the mixture with the dumplings. A bit of cornstarch further tightened the filling without making it stiff. Replacing the milk in the biscuits with buttermilk added nice tang. The buttermilk also reacted with the baking soda, making the dumplings much lighter. For light and fluffy biscuits, we placed a kitchen towel under the lid during cooking to absorb condensation. We sprinkled cinnamon sugar on the cooked dumplings before serving to provide a final burst of flavor and crunch to our Blueberry Grunt recipe.
Before You Begin
Do not use frozen blueberries here, as they will make the filling watery. You will need a clean dish towel for this recipe.
Instructions
- For the filling: Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is thick and jamlike, 10 to 12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover, and keep warm.
- For the topping: Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.
- Using small ice cream scoop or 2 large spoons, spoon golf ball-sized dumplings on top of warm berry mixture (you should have 14 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 16 to 22 minutes.
- Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.
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