Great news - for the next two weeks we still have plenty of ripe blueberries! We're busy stocking our freezers for jam making and so we can enjoy berries all winter long. Please stop by to Pick Your Own or we have pre-picked quarts available in our Farmstand cooler.
According to Kitchen Historic, "This easy and basic dessert is called a grunt because the blueberries make a grunt-like sound while boiling under the dumplings. The grunt was an early adaptation of an English steamed pudding. The New England colonists had limited cooking equipment and a dumpling-like pudding using local fruit was cooked on the stove top."
- 4-5 cups RHF blueberries
- ½ cup Granulated Sugar (while we like it as is, many recipes add an additional ½ cup sugar to make it sweeter)
- 1 teaspoon lemon juice
- 2 cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- 1 cup whole milk
1. In a saucepan, combine all Blueberry stew ingredients. Heat to boiling and reduce to a simmer while you make the dumplings.
2. In a mixing bowl, combine all of the dry ingredients, cut in the butter and then add the milk all at once. Important, don’t overmix - stir only until the milk moistens the other ingredients.
3. Cover the saucepan and simmer for 15 minutes without lifting the lid (it is hard not to, but don’t!).
4. Serve warm with vanilla ice cream (or fresh whipped cream)