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blueberry grunt recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy blueberry grunt recipe is a cozy, family-friendly dessert featuring sweet, bubbling berries and tender, steamed biscuits, perfect for busy weeknights.
Ingredients
Scale
- 750 g fresh or frozen blueberries
- 100 g granulated sugar (for blueberry base)
- 120 ml water (for blueberry base)
- 15 ml fresh lemon juice (for blueberry base)
- 5 ml finely grated lemon zest (for blueberry base)
- 5 ml alcohol-free vanilla extract
- 150 g granulated sugar (for caramel sauce)
- 60 ml water (for caramel sauce)
- 15 ml fresh lemon juice (for caramel sauce)
- 5 ml finely chopped fresh thyme leaves (for caramel sauce)
- 30 g unsalted butter (for caramel sauce)
- 250 g all-purpose flour (for biscuit topping)
- 30 g granulated sugar (for biscuit topping)
- 10 g baking powder
- 2.5 ml fine sea salt
- 60 g cold unsalted butter, cut into 1 cm cubes (for biscuit topping)
- 120 ml whole milk (for biscuit topping)
- 2.5 ml finely grated lemon zest (for biscuit topping)
- 4–6 small fresh thyme sprigs (for garnish)
Instructions
- Prepare Caramel and Blueberry Base: In a small, heavy-bottomed saucepan, combine 150 g sugar and 60 ml water. Cook over medium heat without stirring until it turns a rich amber color (about 8-10 minutes). Remove from heat, then carefully whisk in 15 ml lemon juice, 30 g unsalted butter, and 5 ml fresh thyme. Let it cool slightly. Reserve 30 ml (2 tbsp) for garnish. In a large, wide Dutch oven, combine 750 g blueberries, 100 g sugar, 120 ml water, 15 ml lemon juice, 5 ml lemon zest, and 5 ml vanilla extract. Bring to a gentle simmer over medium heat, stirring until sugar dissolves and berries release juices (about 5-7 minutes). Reduce heat to low. Gently pour the remaining caramel into the blueberries, swirling to create glossy ribbons.
- Mix Biscuit Topping: In a medium bowl, whisk together 250 g all-purpose flour, 30 g granulated sugar, 10 g baking powder, and 2.5 ml fine sea salt. Add 60 g cold unsalted butter cubes and cut them into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Pour in 120 ml whole milk and 2.5 ml lemon zest. Stir with a fork until just combined; the dough will be shaggy and soft.
- Drop and Simmer: Drop spoonfuls of the biscuit dough directly onto the simmering blueberry mixture, leaving small gaps. Do not stir. Cover the pot tightly with the lid and increase the heat to medium-low. Simmer gently for 20-25 minutes, or until the biscuit toppings are puffed, cooked through, and fluffy. Avoid lifting the lid during cooking. Remove from heat and let it rest, still covered, for 5 minutes. Serve warm, drizzled with reserved caramel and a fresh thyme sprig.
Notes
If biscuits look dry, ensure your lid is tight; for overly soupy fruit, uncover the pot for the last 5-10 minutes of simmering to allow some liquid to evaporate. This recipe can also be adapted for oven (cobbler-style) or Instant Pot cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 200 g)
- Calories: 420 calories
- Sugar: 47 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg