Blueberry Grunt

I found this recipe in a little magazine called "Inspired" and this is what they had to say about Blueberry Grunt - took the words right out of my Mouth!! "Where I live on the East Coast (Canada), no summer get-together is complete without grunt. Traditionally, this dish was steamed, which gives way to its unique name: when the lid was lifted off the pot, it lets out a soft "grunt" . The beauty is that you can use either fresh or frozen berries for perfect results."

• Ready In: 33 mins
• Serves: 8

Ingredients

• 6  cups  frozen  wild blueberries or 6  cups fresh blueberries
• 3⁄4 cup  plus 1 tbsp. sugar, divided
• 1  tablespoon lemon zest, finely grated
• 1  tablespoon lemon juice
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon cinnamon
• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  tablespoons  cold unsalted butter
• 1  cup milk
• 2  cups French vanilla ice cream

Directions

1. Preheat oven to 400°F In a large saucepan, combine blueberries, 3/4 cup sugar, lemon zest, lemon juice, nutmeg, and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes. Place in an 8-cup baking dish.
2. Meanwhile , in a bowl, combine flour, baking powder, remaining 1 tablespoons sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup to make a soft dough.
3. Divide dough into 8 equal portions and place them, evenly spaced on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20-25 minutes.
4. To serve, place a biscuit in each serving dish. Spooon blueberries on top and addd a scoop of ice cream on the side.