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:

    6 hrs 40 mins

    10 mins

    6 hrs 30 mins

    Miss JJ's Note:

    This is a pudding with dumplings in it. Pretty tasty! This is a crockpot dish so turn it on and leave it be for 5 1/2- 6 hours, before you start the dumpling part.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
    2. 2
      In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
    3. 3
      In small bowl, beat milk and egg together.
    4. 4
      Stir into flour mixture to form a soft dough.
    5. 5
      Turn the slow-cooker to high.
    6. 6
      Drop the dough by tablespoonfuls on top of the blueberries.
    7. 7
      Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
    8. 8
      Sprinkle the dumplings with the brown sugar.
    9. 9
      Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

    Ratings & Reviews:

    • on March 18, 2011


      Made this for my husband and he enjoyed it through the week. It was easy enough to make, I used half fresh and half frozen berries. I found that I really had to squeeze in the dumplings on top but it worked. We wondered why it is called "grunt" but figured it was because he kept grunting with satisfaction when he ate it!

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


    Nutritional Facts for Blueberry Grunt

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 359.0
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 4.2 g
    Cholesterol 40.6 mg
    Sodium 279.3 mg
    Total Carbohydrate 71.2 g
    Dietary Fiber 3.4 g
    Sugars 41.8 g
    Protein 5.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites