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Prep Time: 8 Minutes Cook Time: 25 Minutes |
Ready In: 33 Minutes Servings: 8 |
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I found this recipe in a little magazine called Inspired and this is what they had to say about Blueberry Grunt - took the words right out of my Mouth!! Where I live on the East Coast (Canada), no summer get-together is complete without grunt. Traditionally, this dish was steamed, which gives way to its unique name: when the lid was lifted off the pot, it lets out a soft grunt . The beauty is that you can use either fresh or frozen berries for perfect results. Ingredients:
6 cups frozen wild blueberries or 6 cups fresh blueberries |
3/4 cup plus 1 tbsp. sugar, divided |
1 tablespoon lemon zest, finely grated |
1 tablespoon lemon juice |
1/2 teaspoon ground nutmeg |
1/2 teaspoon cinnamon |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 tablespoons cold unsalted butter |
1 cup milk |
2 cups french vanilla ice cream |
Directions:
1. Preheat oven to 400°F In a large saucepan, combine blueberries, 3/4 cup sugar, lemon zest, lemon juice, nutmeg, and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes. Place in an 8-cup baking dish.
2. Meanwhile , in a bowl, combine flour, baking powder, remaining 1 tablespoons sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup to make a soft dough.
3. Divide dough into 8 equal portions and place them, evenly spaced on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20-25 minutes.
4. To serve, place a biscuit in each serving dish. Spooon blueberries on top and addd a scoop of ice cream on the side.
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