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Blueberry Grunt | Blueberry Grunt Recipes | Blueberry Grunt Recipe

Blueberry Grunt recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Blueberry Grunt

2 pints fresh or frozen blueberries

1/2 cup plus 2 tablespoons sugar, divided

1/2 cup water (use warm water is using frozen berries)

2 tablespoons instant tapioca

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/2-inch cubes

1/2 cup milk

1 large egg

2 tablespoons light brown sugar

Blueberry Grunt


In a 3 1/2-quart slow cooker, combine the blueberries, the 1/2 cup granulated sugar, the water, and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low (200-degrees F. In a medium bowl, whisk the flour, the remaining 2 tablespoons granulated sugar, the baking powder, and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, beat the milk and egg together. Stir into the flour mixture to form a soft dough. Turn the heat to high (300-degreesF). Drop the dough by tablespoons on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

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