Blueberry Grunt

• servings: 10 servings
• total time: 50 minutes

Ingredients

1 cup (227g) water

1/2 cup to 3/4 (98g to 149g) granulated sugar*

1 teaspoon lemon juice if the berries aren’t tart

1/2 teaspoon cinnamon optional

1 quart (680g) blueberries

2 cups (240g) King Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

4 tablespoons (57g) butter cold

1 cup (227g) buttermilk cold

Directions

To make the filling: Blend the water, sugar, lemon juice, and cinnamon in a skillet that’s at least 11” wide and 2” to 3” tall. (A 6-quart Dutch oven also works nicely here.) Stir in the blueberries.

, Bring the blueberry mixture to a gentle boil over low heat. This may take 15 to 20 minutes using fresh berries.

, To make the dough: While the berries are cooking, whisk together the flour, baking powder, baking soda, and salt in a large bowl.

, Work in the cold butter with your fingertips or a pastry blender.

, Quickly and gently stir in the buttermilk to make a cohesive dough.

, Using a tablespoon scoop or a rounded tablespoon measure, dollop the dough in small mounds over the blueberry mixture.

, To cook and serve: Cover and cook over low heat until the biscuits are cooked through, about 15 minutes.

, For each serving, scoop up berries with a biscuit (or two) and invert on a plate; the berries will spill down over the biscuit. Spoon any extra cooked berries on top.

, Storage information: Store any leftover berries and biscuits, covered, in the refrigerator for several days; reheat before serving.

Nutrition

• Serving Size: 168g
• Calories: 260
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 300mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Total Sugars: 28g
• Protein: 4g