Blueberry Grunt: A Taste of Summer

INGREDIENTS

SAUCE

4 cups wild blueberries (fresh or frozen)

1 tablespoon lemon juice

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup sugar

 

DOUGH

2 cups flour

1 tablespoon baking powder

1 tablespoon sugar

½ teaspoon salt

½ cup butter

1 egg

¾ cup milk

 

DIRECTIONS:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Pour berries, lemon juice, spices, and sugar into oven-proof baking dish.
  3. Mix well, then cook uncovered in oven for 10-15 minutes if fresh berries, 20 minutes if frozen.
  4. While the berries are cooking, combine the remaining dry ingredients in a large bowl and mix well.
  5. Cut butter into small pieces and add to flour mix.  Use a pastry blender or a fork to blend until the mixture is small, crumbly pieces.
  6. Crack egg into a cup and beat lightly. Add milk and stir together.
  7. Add to flour mixture and stir until soft and moist dough is formed.
  8. Take hot blueberries out of the oven.  Using a large spoon or a ½ cup measure, spoon dollops of dough gently onto the top of the hot blueberries until mostly covered.
  9. Cover dish with tinfoil and return to the oven.
  10. Baked covered for 15 minutes.  Remove from oven, take off tinfoil, and bake uncovered for 10 more minutes or until golden brown.
  11. Remove from oven and let sit for 15 minutes to allow juice to set.
  12. Serve with a dollop of whipped cream or vanilla ice cream.

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