Blueberry Grunt

Name: Blueberry Grunt
Yield: Serves 12
Ingredients: 40 ounces (8 cups), blueberries; 1/2 cup (3½ ounces), sugar; 1/2 teaspoon, ground cinnamon; 2 tablespoons, water; 1 teaspoon, grated lemon zest from 1 lemon; 1 tablespoon, fresh lemon juice from 1 lemon; 1 teaspoon, cornstarch; 3/4 cup, buttermilk; 6 tablespoons, unsalted butter, melted and cooled slightly; 1 teaspoon, vanilla extract; 2 1/4 cups (11¼ ounces), all-purpose flour; 1 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 1/2 cup (3½ ounces), sugar; 1/2 teaspoon, ground cinnamon

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Appears in Cook's Country August/September 2008, America's Test Kitchen TV

Desserts or Baked Goods

This oddly named dessert promises juicy berries topped with biscuity dumplings-and there's no need to turn on the oven. But it can easily become a soggy, bland mess.

SERVES12

TIME1 hour

has video

WHY THIS RECIPE WORKS

To develop a better Blueberry Grunt recipe, we cooked down half of the berries until jammy to thicken the filling, and then stirred in the remaining berries before topping the mixture with the dumplings. A bit of cornstarch further tightene...

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