Blueberry Grunt
Wild blueberries stewed in a covered pan with soft dumplings steamed on top until they puff — no oven needed.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Wide pan with a tight lid
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 8 g
- carbs
- 58 g
- protein
- 4 g
- calories
- 320
Instructions
- 1
Put the blueberries, sugar, water, lemon juice and cinnamon in a wide pan and bring to a gentle simmer for 5 minutes until syrupy.
- 2
Rub the butter into the flour, baking powder and salt until it looks like coarse crumbs, then stir in the milk to a soft, sticky dough.
- 3
Drop heaped spoonfuls of dough onto the bubbling fruit, leaving space between them.
- 4
Cover tightly and steam over low heat for 15-18 minutes. Do not lift the lid — the dumplings need trapped steam to rise.
- 5
Check that a dumpling is dry inside, then serve straight from the pan.
Chef's tips
A tight lid matters more than anything else; a loose one gives dense, soggy dumplings.
Ingredient substitutions
- wild blueberries → cultivated blueberries, or partridgeberries for a sharper Atlantic version
- milk → buttermilk for a lighter dumpling
Storage
Best the day it is made; keeps 2 days covered in the fridge.
Reheating
Warm gently in a covered pan with a splash of water.
Common mistakes to avoid
- •Lifting the lid during steaming
- •Making the dough stiff instead of soft and sticky
Serving suggestions
Cooked Blueberry Grunt?
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