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Ingredients
- 1 c. (250 ml) all-purpose flour
- 2 tsp (10 ml) double-acting baking pwdr
- 1/4 tsp (1 ml) salt
- 1/2 c. (125 ml) heavy cream
- 2 c. (500 ml) ripe fresh blueberries
- 1 c. (250 ml) water
- 1/2 c. (125 ml) sugar
Directions
- Additional heavy cream or possibly whipped cream for garnish
- Sift the flour, baking pwdr, and salt into a mixing bowl. Stir in the cream to make a smooth batter. Combine the blueberries, water, and sugar in a large saucepan and bring to a boil over moderate heat.
- Boil for 1 minute. Drop the batter onto the blueberry mix by tablespoonfuls, forming 4 to 6 dumplings about 1 inch (2 cm) apart.
- Reduce the heat to low and simmer tightly covered for 20 min. To serve, transfer the dumplings to individual serving dishes and spoon the blueberry sauce over and around them. Garnish with heavy cream or possibly whipped cream if you like.
- Serves 4 to 6.
- Grunt is a colonial American dessert made with fresh fruit topped with biscuit dough and steamed in a closed container; also known as slump.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 56 | 18% |
| Total Fat 6.43g | 8% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 129mg | 5% |
| Potassium 105mg | 3% |
| Total Carbs 63.03g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 34.11g | 23% |
| Protein 4.29g | 7% |
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