Blueberry Grunt

Low and Slow

Chef: Carl Heinrich

Serves: 6
Prep Time: 15 min Cook Time: 30 min

Ingredients:

5 cups blueberries

1 cup white sugar

¼ cup water

1 tsp cornstarch

1 tsp lemon juice

1 tsp lemon zest

Dumplings:

2 cups all purpose flour

¼ cup sugar

2 tsp baking powder

Pinch of salt

2 tbsp butter

1 cup milk

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter then add the milk and combine until just mixed – do not over mix.

2. In a large skillet, combine the berries and sugar and bring to a boil. Whisk together the water, cornstarch and lemon juice and stir into blueberry mixture. Reduce heat and allow to simmer for 7 minutes. Stir in the zest.

3. Gently shape the flour mixture into golf ball sized balls and drop them into the berry mixture. Cover and simmer for 15 minutes without lifting the lid. Serve with whip cream or ice cream.