Blueberry Grunt is the homey kind of dessert we all shared around our grandmother’s table.
At Mountain Gap Inn, it is served warm with
vanilla ice cream or whipped cream.
2 cups (500 mL) fresh or frozen blueberries
1/4-1/2 cup (50-125mL) granulated sugar
1/3 cup (75 mL) water
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 tbsp (7 mL) butter
1/2 tbsp (7 mL) shortening
1/3-1/2cup (75-125 mL) milk
vanilla ice cream or whipped cream, as garnish
Wash and drain berries, combine with sugar and water and bring to a boil in a large saucepan. Reduce heat and simmer until berries are soft and sauce begins to thicken, about 5 minutes.
Whisk together flour, baking powder, sugar and salt. Cut in butter and shortening with a pastry blender. Stir in just enough milk to make a soft dough. Drop the batter by spoonfuls on top of the simmering berry sauce. Immediately cover saucepan and cook over medium heat without removing cover for 15-18 minutes.
Serve warm with ice cream orwhipped cream. Serves 4-6.