Blueberry Grunt I ... Vintage Blueberry Dessert

This stove top skillet recipe begins with blueberries and sugar simmering in a pan. Batter is spooned on top of the bubbling berries.  Then the pan is tightly covered allowing the dough to puff as it steam cooks.  The recipe suggests serving blueberry grunt with thick cream.

 

Blueberry Base:

2 cans (15 oz. ea.) blueberries* 

1/2 cup sugar

Dumplings:

1-1/2 cups flour

2 teaspoons baking powder

2 teaspoons grated orange rind

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup milk

 

Pour blueberries and their juice into a skillet. Stir in sugar.  Cook blueberries until juice starts to boil.  Lower heat.  Mix flour, baking powder, orange rind, nutmeg and salt.  Stir in milk until dry particles are just moistened.  Drop dough by spoonful (8 dumplings) on top of simmering blueberries.  Cover skillet and cook for 10 to 15 minutes or until dough is puffed.  Yield: 8 servings

NOTES: * Homemade preserved fruit carefully jarred and stored for winter was the precursor to convenient store-bought canned blueberries. Nowadays, canned blueberries come in syrup pack, water pack and as pie filling. Canned pie fillings contain sugar and thickening agents.  If using canned pie filling, taste it first to check for sweetness.  It may be sweet enough without the additional sugar.  Freshen with a squeeze of lemon juice, if desired. How about trying this recipe using frozen blueberries!  

In some regions this dessert is referred to as a “slump”.  Whatever the origin, it is blueberry delicious!