Blueberry Grunt
Blueberries stewed in a pan and topped with soft steamed dumplings, an old New England and Nova Scotia favourite.
- Time40 min
- LevelEasy
- Costabout £0.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the blueberries, sugar, water, lemon juice and cinnamon in a wide pan with a lid. Bring to a simmer and cook for 5 minutes until the berries start to burst and make a purple syrup.
5 min - 2
Meanwhile mix the flour, baking powder, dumpling sugar and a pinch of salt. Rub in the butter, then stir in the lemon zest.
- 3
Stir in the milk with a fork to a soft, sticky dough.
- 4
Drop 6 large spoonfuls over the bubbling berries, spaced apart. Put the lid on and turn the heat to low.
- 5
Cook without lifting the lid for 15 minutes, until the dumplings are puffed and a skewer comes out clean.
15 min - 6
Serve straight away in bowls, spooning plenty of the hot berry juice over the dumplings, with cream or ice cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
