Blueberry Grunt

Name: Blueberry Grunt
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 8 serving(s)
Ingredients: 6 cups frozen wild blueberries or 6 cups fresh blueberries; 3/4 cup plus 1 tbsp. sugar, divided; 1 tablespoon lemon zest, finely grated; 1 tablespoon lemon juice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon cinnamon; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons cold unsalted butter; 1 cup milk; 2 cups French vanilla ice cream

Submitted by Chef mariajane

"I found this recipe in a little magazine called "Inspired" and this is what they had to say about Blueberry Grunt - took the words right out of my Mouth!! "Where I live on the East Coast (Canada), no summer get-together is complete without grunt. Traditionally, this dish was steamed, which gives way to its unique name: when the lid was lifted off the pot, it lets out a soft "grunt" . The beauty is that you can use either fresh or frozen berries for perfect results.""

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Ready In:: 33mins
Ingredients:: 12
Serves:: 8

ingredients

6 cups frozen wild blueberries or 6 cups fresh blueberries
³⁄₄ cup plus 1 tbsp. sugar, divided
1 tablespoon lemon zest, finely grated
1 tablespoon lemon juice
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ teaspoon cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
2 tablespoons cold unsalted butter
1 cup milk
2 cups French vanilla ice cream

directions

Preheat oven to 400°F In a large saucepan, combine blueberries, 3/4 cup sugar, lemon zest, lemon juice, nutmeg, and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes. Place in an 8-cup baking dish.
Meanwhile , in a bowl, combine flour, baking powder, remaining 1 tablespoons sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup to make a soft dough.
Divide dough into 8 equal portions and place them, evenly spaced on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20-25 minutes.
To serve, place a biscuit in each serving dish. Spooon blueberries on top and addd a scoop of ice cream on the side.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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