Stove Top Blueberry Grunt Recipe

Combine 4 cups blueberries 1/2 cup white sugar 1/2 teaspoon cinnamon water and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture 10 to 12 minutes.

Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through about 1 minute. Remove pot from heat and cover to keep warm.

Mix buttermilk butter and vanilla extract together in a measuring cup. Whisk flour baking powder baking soda salt and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.

Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid keeping towel away from heat source.

Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean 16 to 22 minutes.

Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.