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Blueberry Grunt

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Prep Time 20 minutes
Servings 8 people
Course Dessert, sweets


Blueberry Sauce

  • 5 1/2 cups Blueberries
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 3 tbs butter
  • 1/2 lemon, juiced

Dumpling Dough

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup Frozen butter, shredded
  • 1 cup milk
  • 1/2 cup blueberries
  • 1 lemon, zested

Whipped cream

  • 1/2 cup whipping cream
  • 1/2 tsp vanilla
  • 1/2 cup icing sugar


  • In a pot mix together blueberries, water, sugar, maple syrup, butter, and lemon juice. Place pot over medium high heat and bring to a light boil. Once boil is reached, reduce heat to low and allow the blueberries to simmer for around 20 minutes.
  • While sauce is simmering let's kick onto the dumplings. In a bowl toss in flour, baking powder, baking soda, and salt. Whisk this all together. Now drop in shredded frozen butter and using your hands mix everything together to make sure butter is all coated with flour and distributed throughout the mixture. Now pour in the milk, blueberries, and lemon zest. Using a wooden spot mix together until a dough forms. Do not over work the dough.
  • Next up we are going to form dough balls with our hands. The dough balls are about 3 tbs worth of dough. Gently drop them into the blueberry sauce. Half of the dough ball should be submerged in the sauce. Once all of the dough balls are in the sauce tie a tea towel around the lid of the pot and place lid over sauce and dumplings. Allow to steam for 15 minutes. We tie the tea towel around the lid in order to absorb the steam so water doesn't accumulate.
  • While the dumplings are steaming whip up the whip cream. In a bowl add all of the ingredients and then using a hand or stand mixer whip the cream until they for stiff peaks.
  • After 15 minutes of steaming remove from heat and remove lid. Allow to cool for 10 minutes prior to serving. The blueberry sauce will thicken as it cools! Enjoy!
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