Maritime Blueberry Grunt

Method

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1. Put the blueberries, sugar, water and lemon juice in a wide pan with a tight-fitting lid. Bring to a simmer over medium heat and cook, uncovered, for 8 minutes, until the berries are juicy and beginning to burst.

   Mark done Start 8 min timer

2. Meanwhile, whisk the flour, baking powder, sugar and salt in a bowl. Rub in the butter until the mixture looks like coarse crumbs. Stir in the milk with a fork until a soft, sticky dough forms.

   Mark done

3. Keep the berries at a gentle simmer. Drop 6 large spoonfuls of the dough on top of the berries, spacing them a little apart.

   Mark done

4. Cover the pan tightly and steam over medium-low heat for 15 minutes without lifting the lid, until the dumplings are puffed and a skewer in one comes out clean.

   Mark done Start 15 min timer

5. Serve hot, spooned into bowls with some berry juice, and top with cream or ice cream.

   Mark done

Chef’s Tips

• Do not lift the lid while the dumplings steam. Lifting it lets out the steam, and the dumplings turn heavy and wet.
• Keep the berries at a gentle simmer. If they boil hard the dumplings sink and the juice catches on the pan.
• Use a pan wide enough to hold the dumplings side by side. They puff up and stick together if they are crowded.

Pairing Suggestions

• Pouring cream
• Vanilla ice cream
• A cup of tea

Storage & Reheating

Best eaten hot on the day. Keep leftovers in the fridge up to 2 days and warm gently, though the dumplings soften.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.