Blueberry Grunt
Inspired by techniques from King Arthur Baking.
A frying pan of blueberries is simmered down into a thick, jammy sauce, then topped with spoonfuls of soft buttermilk biscuit dough and covered to steam through. Each serving is a biscuit inverted onto a plate so the hot berries slump down over the top.
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Method
- 1
Start the filling. In a frying pan at least 28 cm wide and 5-7 cm deep (or a 5.7-litre Dutch oven), combine the water, sugar, lemon juice and cinnamon. Stir in the blueberries.
- 2
Simmer the berries. Bring the blueberry mixture to a gentle boil over low heat; with fresh berries this can take 15-20 minutes.
- 3
Make the dough. While the berries cook, whisk the flour, baking powder, bicarbonate of soda and salt together in a large bowl.
- 4
Cut in the butter. Work the cold butter into the flour mixture with your fingertips or a pastry blender until no large pieces remain.
- 5
Add the buttermilk. Quickly and gently stir in the buttermilk, just until a cohesive dough forms.
- 6
Dollop over the berries. Using a tablespoon scoop, dollop the dough in small mounds over the simmering blueberry mixture.
- 7
Steam the biscuits. Cover and cook over low heat until the biscuits are cooked through, about 15 minutes.
- 8
Serve. For each serving, scoop up some berries with a biscuit (or two) and invert onto a plate so the berries spill over the top. Spoon any extra berries on top.
Storage
Store any leftover berries and biscuits, covered, in the refrigerator for several days and reheat before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
14.9 g per serving
29.8 % of the 50 g daily maximum · 59.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- wide frying pan with a lid, at least 28 cm, or a 5.7-litre Dutch oven
- mixing bowl
- whisk
- pastry blender
- tablespoon scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 240 kcal |
| Protein | 3.8 g |
| Carbohydrate | 44.5 g |
| of which sugars | 22.8 g |
| of which free sugars | 14.9 g |
| Fat | 5.8 g |
| of which saturates | 3.4 g |
| Fibre | 2.3 g |
| Salt | 0.77 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
