Wild Blueberry Grunt
Believe us when we say that Wild Blueberry Grunt tastes better than it sounds. The name grunt is said to have come from the grunting sounds the blueberries made when they were simmering.
- 2 cups fresh blueberries
- 1 cup water
- ½ cup sugar
- 1 ½ cups flour
- 2 teaspoons baking powder
- 2 teaspoons grated orange rind
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup milk
Put blueberries and water into skillet. Stir in sugar. Cook until mixture just starts to bubble.
Lower heat. Mix flour, baking powder, orange rind, nutmeg and salt. Stir in milk until dry particles are just moistened.
Drop dough by spoonfuls (8 dumplings) on top of simmering blueberries. Cover skillet and cook for 10 to 15 minutes or until dough is puffed. Serve dumplings with sauce in skillet and with thick cream if desired,
yield: 8 servings.