Imagine a dessert that combines the juicy burst of fresh blueberries, pillowy soft dumplings, and the rich crunch of toasted hazelnuts – all in one skillet! This classic American Blueberry Grunt is about to become your new obsession. Perfect for lazy summer afternoons or when you want to impress your guests with a rustic, homemade treat that looks like it came straight from a countryside kitchen. Get ready to experience a dessert that's both comforting and extraordinary!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups fresh blueberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ¼ cup unsalted butter, melted
- ½ cup chopped hazelnuts
Instructions
- Prepare the blueberry filling by combining fresh blueberries, sugar, and lemon juice in a large cast-iron skillet or wide saucepan. Heat the mixture over medium heat, stirring gently until the berries begin to release their juices and the sugar dissolves completely.
- While the blueberry mixture is heating, prepare the dumpling batter. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Create a well in the center of the dry ingredients and pour in the milk and melted butter. Stir the mixture until a soft, slightly sticky dough forms, being careful not to overmix.
- Once the blueberry mixture is bubbling and slightly thickened, drop spoonfuls of the dumpling batter directly onto the hot fruit, spacing them evenly across the surface.
- Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow the dumplings to steam for 15-20 minutes without lifting the lid, ensuring the dumplings cook through and become fluffy.
- While the grunt is cooking, toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, stirring frequently to prevent burning.
- After the dumplings are cooked, remove the lid and sprinkle the toasted hazelnuts evenly over the top of the dessert.
- Let the Blueberry Grunt cool for 5-10 minutes before serving. The dessert is best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Tips
- Use fresh, ripe blueberries for the most intense flavor. If using frozen berries, do not thaw them first.
- Be careful not to overmix the dumpling batter – this can lead to tough dumplings instead of light, fluffy ones.
- Resist the temptation to lift the lid while the dumplings are steaming. The trapped steam is crucial for creating perfect, tender dumplings.
- Toast the hazelnuts slowly and watch them carefully to prevent burning – they can go from perfectly golden to burnt in seconds.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- This dessert is best served immediately after cooking, so time your preparation to serve it fresh and warm.
- If you don't have a cast-iron skillet, any wide, deep skillet with a tight-fitting lid will work just fine.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
