“WTH is Blueberry Grunt,” I can hear collectively from across the blogosphere.
That’s a great question. A grunt is a fruit-and-biscuit dessert, much like cobbler, but also different because it’s called a grunt and WHO thought that was a good name for a dessert? Unlike a cobbler, which is baked in the oven (resulting in the biscuits browning on top in a crust of sorts), and a crisp, which is both baked and crispy (like this peach crisp or this apple crisp), a grunt is made on the stovetop with the biscuit dough dropped on top and then covered and simmered, resulting in a dumpling-like situation which I am 1000% on board with. Serve it warm with a scoop of vanilla or cream cheese ice cream or a drizzle of half and half and that’s pretty much all you’ve ever needed in life.
why would i make a blueberry grunt?
That’s a great question, thanks for asking! Here is a brief list of reasons why grunts are great (I’m putting that on a bumper sticker, BTW.)
- This recipe was adapted from King Arthur Flour, which is notorious for the most awesome of baking recipes, so you know it’s going to be good.
- As you may have noticed in this blog post when I have used the word “grunt” at least 52 times thus far, you can say it a lot. Much like all the dam jokes on road trips, grunts are endless fodder for jokes.
- Everyone loves this. Two teenagers, who are too cool for anything, ate at least half of this batch.
- It’s fast, with minimal prep, especially if you use frozen blueberries. 5 minutes prep time, 15 minutes cook time…you’re never more than 20 minutes away from old-fashioned blueberry comfort food.
- You make it on the stove instead of the oven, so you don’t have to heat up your house in the summer. (Speaking of never turning on your stove, if you’re looking for easy dinners that don’t heat up your house, check out our Summer, Simplified meal plan!)
- You could hypothetically eat it for breakfast. I wouldn’t know this firsthand, of course.
- People who camp can make this whilst camping (it’s apparently quite the popular camping dessert). People who don’t camp can make this whilst watching Netflix.
See? There are at least 7 reasons you need to make this immediately.
Let’s make it!
For the fruit portion, you’ll need blueberries (fresh or frozen. I’m using frozen).
You’ll also need a large lemon (zested and juice from half of it), sugar, water, and cinnamon.
Whisk together the sugar, water,
lemon juice,
and 1 teaspoon lemon rind in a 10-12″ skillet that has a lid (this is one of my FAVORITE kitchen pieces–I love it so much that I don’t even have a place to store it in my kitchen because it’s either being used or washed). Add the blueberries and lemon rind
and bring to a simmer over medium heat.
While the blueberries are heating, you’ll make the dumplings. Whisk together all-purpose flour, baking soda, baking powder, salt,
and the rest of the lemon rind (from the aforementioned lemon).
Drop in the butter and mix it with your fingers until the butter is evenly distributed.
Add the buttermilk
and mix until combined.
You might want to use a wooden spoon for adding the buttermilk. I thought I’d take the rustic approach and use my fingers and I had a moment of panic when the dough was coating all my fingers similar to when you accidentally put a hoodie on backwards and you wonder if you’ll ever breathe again.
Anyway.
When the blueberry mixture is simmering, use a standard cookie scoop to drop the biscuit dough over the blueberries.
Turn heat to low, cover, and cook for 15 minutes or until dumplings are cooked through (they won’t look done on top–you may need to cut one open to make sure they’re done).
Serve with blueberries spooned over the biscuits and topped with vanilla ice cream or drizzled with half and half.
Blueberry Grunt
Ingredients
Bluberries
- 1 cup water
- 1 cup sugar
- 1 large lemon rind grated and half of the lemon juiced (reserve the other half for another use)
- 1/2 teaspoon ground cinnamon optional
- 4 cups 1 quart blueberries, washed (you can also use frozen berries)
topping
- 2 cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter slightly softened (take it out of the fridge when you start cooking or slightly before and you should be fine)
- 1 cup buttermilk
Instructions
- Whisk together the water, sugar, lemon juice, and 1 teaspoon lemon rind in a 10-12" skillet that has a lid (this is one of my FAVORITE kitchen pieces--I love it so much that I don't even have a place to store it in my kitchen because it's either being used or washed). Add the blueberries and lemon rind and bring to a simmer over medium heat.
- While the blueberries are heating, whisk together the dry ingredients + remaining lemon rind in a medium mixing bowl. Add the butter and mix it with your fingers until the butter is evenly distributed. Add the buttermilk and mix until combined.
- When the blueberry mixture is simmering, use a standard cookie scoop to drop the biscuit dough over the blueberries. Turn heat to low, cover, and cook for 15 minutes or until dumplings are cooked through (they won't look done on top--you may need to cut one open to make sure they're done).
- Serve with blueberries spooned over the biscuits and topped with vanilla ice cream or drizzled with half and half.
Questions & Reviews
I first had grunt for breakfast at a BnB in Wolfville several decades ago. We’re from Alberta and our family has been having it for breakfast ever since. Our children loved it and, now grown, miss it. We make it as a special treat in August when the fruit comes in from the Okanagan. My favourite is a mix of peaches and blackberries, but any fruit or combination will do. Had it with blueberries and nectarine this morning. Love it. It’s so delicious any times, anywhere there’s a stove.
I’m from Nova Scotia, Canada. This is one my very favorite — very Atlantic Canadian — desserts. So happy to see this here. Y’all are in for a treat.
I made this last night and my skillet wasn’t big enough so after adding more dough, it began to boil over. I ended up dumping the whole thing into a 9×13 and putting in the oven to bake, with positively no expectations that it would be worth eating. But, I made up some whipped cream anyway. And guess what? It was incredible. I love this dessert so much. I had made blueberry crisp of different kinds 3 times last week for various gatherings, but this is the new favorite. Even when dumped into a pan in the oven. 🙂 Thanks for a new great recipe!
Made this for my birthday while camping this past week with mixed berries and rhubarb and it was pretty much the easiest best thing I’ve ever put in my face!!! Thanks for the recipe!
This makes me so so happy!!! Happy birthday!
My first experience with Blueberry Grunt was in St. Johns Newfoundland. We picked fresh blueberries right by the side of the highway, then make this delicious treat. Thank for bringing back great memoires
❤️
Yum! I’m never going to be able to lose weight, ha ha!
#same
This post has taught me not only what a grunt is, but that cream cheese ice cream is a thing. This weekend I plan to fill these two holes in my life I didn’t even know existed.
???May the odds be ever in your favor.
Jen Duke, I was thinking the same thing… There is cream cheese ice cream?!?! Time to go on a search at my local grocery stores.
If you guys are in the south, look for Blue Bell’s Creole Cream Cheese!
I am always confused on how to measure the size of a skillet. Is it the diameter of the top? Diameter of the bottom?
Regardless, this looks amazing. I am curious about the texture of the dough. Does it get mushy?
I believe it’s across the top, but I don’t actually know. ? Honestly, I would say an average size skillet with a lid is all you need.
The texture isn’t mushy—think steamed dumplings or the dumplings in biscuits and gravy. They don’t have a crust because they use moist, indirect heat, but they’re not mushy. Does that make any sense?
“moment of panic when you accidentally put on a hoodie backwards and wonder if you’ll ever be able to breathe again” ?? Looks delicious! Can’t wait to try it!
??
Can this be made with blackberries? If so any change in recipe?
For sure! I don’t think you would need to change anything!