Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Grunt Recipe
    Lost? Site Map

    Blueberry Grunt

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 50 mins

    20 mins

    5 hrs 30 mins

    ratherbeswimmin''s Note:

    A Colonial American dessert consisting of stewed fruit topped with drop biscuit dough that steams like a dumpling. This is usually made in a cast-iron skillet or Dutch oven on the stove top and in its traditional form, the topping never browns. The word “grunt” refers to the sound the fruit makes while cooking. This is a slow-cooker version.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Stewed Fruit

    Dumpling Topping


    1. 1
      Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter.
    2. 2
      In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries.
    3. 3
      Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce.
    4. 4
      To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl.
    5. 5
      Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
    6. 6
      In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough.
    7. 7
      Turn the cooker temperature to HIGH and remove the lid.
    8. 8
      Drop the dough by heaping tablespoons on top of the hot blueberries.
    9. 9
      Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown).
    10. 10
      Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes.
    11. 11
      Spoon into individual bowls and serve with heavy cream.

    Browse Our Top Berries Recipes

    Ratings & Reviews:

    • on March 19, 2008


      Growing up this was one of my favorite recipes that my mother made. Yours reminded me very much of the blueberry grunt my mom made. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Grunt

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 588.0
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 8.5 g
    Cholesterol 87.6 mg
    Sodium 554.9 mg
    Total Carbohydrate 106.0 g
    Dietary Fiber 5.1 g
    Sugars 46.0 g
    Protein 10.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites