Blueberry Grunt

Another great recipe from ATK. Do not use frozen blueberries they will make the filling too watery. You will need a clean kitchen towel for this recipe

• Ready In: 50 mins
• Serves: 12
• Yields: 12 Serving

Ingredients

• 8  cups fresh blueberries (FILLING)
• 1⁄2 cup sugar
• 1⁄2 teaspoon ground cinnamon
• 2  tablespoons water
• 1  tablespoon lemon juice
• 1  teaspoon lemon zest
• 1  teaspoon cornstarch
• 3⁄4 cup buttermilk (TOPPING)
• 6  tablespoons unsalted butter, melted and cooked slightly
• 1  teaspoon vanilla extract
• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 teaspoon ground cinnamon

Directions

1. 1. For the Filling: Cook 4 cups blueberries, sugar, cinnamon, water and lemon zest in dutch oven over medium- high heat, stirring occasionally, until mixture is thick and jam like, 10-12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover and keep warm.
2. 2. For the topping: Combine buttermilk, butter and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.
3. 3. Using a small ice cream scoop or 2 large spoons, spoon golf ball sized dumplings on top of warm berry mixture. Wrap lid of Dutch Oven with clean kitchen towel and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean 16-22 minutes.
4. 4. Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.