Blueberry Grunt


This old-fashioned New England dessert is an irresistible combination of blueberries and dumplings cooked on top of the stove and served warm. Ice cream or frozen yogurt makes a wonderful accompaniment.

  • ServingServings


  • 4 cups (2 pints) blueberries, rinsed, stemmed and patted dry
  • 1 cup packed light brown sugar
  • 1 cup unbleached flour
  • 1⁄2 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. ground nutmeg
  • 3⁄4 cup oat milk or milk


  1. In large nonaluminum saucepan, combine berries and 1⁄2 cup sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
  2. Meanwhile, in medium bowl, sift flours, baking powder, salt, remaining 1⁄2 cup sugar, cinnamon and nutmeg. Add milk, mixing just to moisten.
  3. Drop dumplings by tablespoonfuls into boiling berries. Cover with tight-fitting lid. Lower heat slightly. Cook without lifting lid, about 15 minutes. Using large spoon, transfer dumplings to serving bowl. Surround with berry mixture.
  4. Spoon dumplings and fruit into dishes and serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.

Nutrition Information

  • Serving Size: 8 Servings
  • Calories: 206
  • Carbohydrate Content: 47 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Sodium Content: 91 mg