Blueberry Grunt With Nutmeg Sauce

“Grunts are said to have gotten their peculiar name from the biscuit-like topping that grunts as it rises and collapses into the hot filling. This is another recipe from my Aunt Nelda. I have not tried it for dietary reasons but wanted to share it because it looks great. Be forewarned, I'm completely guessing about how long this takes to make.”

Ingredients Nutrition


  1. Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
  2. Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
  3. To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.

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