You are here:
Home | All Recipes | Recipe 532
Printer-Friendly Version        

Blueberry Grunt
Abstracted from "All American Desserts" by Kathy Farrell Kingsley, Vegetarian Times, July 2001

4 cups (2 pints) blueberries, rinsed, stemmed and patted dry
1 cup packed light brown sugar
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup oat milk or milk

In large non-aluminum saucepan, combine berries and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.

Meanwhile, in a medium bowl, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg. Add milk and mix just enough to moisten.

Drop dumplings by tablespoonfuls into boiling berries. Cover with a tight-fitting lid and lower heat slightly. Cook without removing the lid for 15 minutes. Using a spoon, transfer the dumplings to a serving bowl and surround with berry mixture. Spoon into dishes and serve topped with vanilla ice cream or yogurt.

See more recipes



Search in Recipe Name

Search in Ingredients

Search within dish type

Unit Conversion Tools