Blueberry Grunt, an Old Fashioned Dessert
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What a delight to read through old cookbooks and come across
The Blueberry Grunt
Supposedly, the “grunt” comes from the biscuit dough’s sound when it cooks in the juicy berries. But maybe it comes from the happy grunts of your family as they tuck into this classic blueberry
What is a blueberry grunt? It’s kind of like a cobbler and also a buckle, but it’s a little different too. You don’t pre-cook the fruit in a separate pan like my Rhubarb Cobbler.
And for another difference, it’s not thickened either, so the fruit layer is a little thinner but it works in this recipe.
What you need for a blueberry grunt
Luckily you don’t need a whole lot to make a grunt of any kind.
- fresh blueberries could also be frozen
- sugar
- cinnamon
- nutmeg
- ground cardamom optional
- lemon zest
- molasses
- flour
- baking powder
- salt
- cold butter
- milk
- egg
- mixing bowl
- 9-inch pie plate
The spices are different in blueberry grunts as well. This one has molasses, cinnamon, nutmeg, and a blast of fresh lemon giving this summery
In fact, my real husband suggested we have it for Christmas, good thing I froze a couple of pounds of blueberries this summer.
If you love blueberries!
Try my Blueberry Crisp, Blueberry French Toast Casserole, or even my new fave the Blueberry Dump Cake!
What to serve with a grunt?
Blueberry grunt tastes best when served hot out of the oven. As it cools the berries thicken up a bit, still tasty but just a bit thicker. Top your serving with
How to Store Fruit Desserts
Fruit desserts are typically good to go covered at room temperature for about 24 hours. After that, they should go in the fridge. If your house is warm or you don’t have a cupboard to put the grunt in, then, by all means, put it in the fridge
Blueberry Grunt
Ingredients
- 3 cups fresh blueberries
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch ground cardamom optional
- 2 tsp lemon zest
- 1/4 cup molasses
- 1 cup flour
- 1 1/2 teaspoon baking powder
- pinch salt two if using unsalted butter
- 1/4 cup butter cold
- 1/3 cup milk
- 1 egg
Instructions
- preheat oven to 375˚
- put berries in a 9-inch pie pan
- stir the sugar, cinnamon, nutmeg, and cardamom together, sprinkle over the berries
- drizzle the molasses over the top of the berries
- sprinkle the zest over the berries as well
- bake in the oven 5-10 minutes until the berries just start to juice
- meanwhile stir the flour, baking powder and salt together in a mixing bowl
- cut in the butter, or use your hands to rub it in until the mixture looks like fine crumbs
- when the berries just start to juice pull them out of the oven and increase the heat to 425˚
- add the milk and egg to the flour mix and stir to combine
- drop by spoonfuls over the hot berries, spread almost to the edges of the pan
- bake 20 minutes or until the top is browned and the berries are juicy
- serve hot
Nutrition
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