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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.

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