Blueberry Grunt

A classic New England dessert, blueberry grunt features tender blueberries simmered on the stovetop with sweet, pillowy dumplings on top. Quick, easy, and comforting, it’s perfect for summer gatherings or cozy nights in. Serve warm with a scoop of vanilla ice cream for extra indulgence.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 14

Total Time 24

Servings: 4

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

For the blueberry filling:
4 cups fresh or frozen blueberries
½ cup granulated sugar adjust to taste
1 tsp lemon juice
½ tsp vanilla extract optional
For the dumplings:
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
2 tbsp sugar
3 tbsp cold butter cubed
½ cup milk

Equipment

Medium saucepan or skillet with a lid
Mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Whisk

Method

n a medium saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices and start to simmer, about 5–7 minutes.
In a mixing bowl, whisk together flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk to form a soft dough.
Drop spoonfuls of the dough over the simmering blueberries. Cover with a lid and cook gently for 10–15 minutes, until the dumplings are cooked through. Do not lift the lid during cooking.
Serve warm, spooning blueberries and dumplings into bowls. Optional: top with vanilla ice cream or whipped cream

Notes

You can substitute frozen blueberries if fresh ones aren’t available; just add a minute or two to simmer.
For extra flavor, add a pinch of cinnamon or nutmeg to the dumpling dough.
The name “grunt” comes from the bubbling sound the fruit makes as it cooks under the dough.