Blueberry Grunt

My Grandma used to make this dessert at the end of every summer after filling buckets and buckets with blueberries she and Granddad picked. There is nothing quite as sweet and fresh as blueberries from Newfoundland. This dessert doesn't exactly have the most appetizing name, but top it with some vanilla ice cream and drizzle of a blueberry wine reduction and you have a dessert fit for royalty.

BLUEBERRY GRUNT

What you need:

1 quart blueberries
½ cup water
½ cup sugar
1 ½ cups flour, all purpose
2 tsp baking powder
¼ tsp salt
1 tsp sugar
1 tbsp butter
2/3 cup milk

Directions:
Heat blueberries, water and sugar slowly until blueberries begin to soften; then bring to a boil. Simmer gently for about 5 minutes. As it simmers make the dumplings.

Dumplings: Sift together flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft dough.

Once the dumplings are mixed, drop dumpling dough by the tablespoonful onto hot berry mixture. You should have anywhere from 8 to 10dumplings. Cover tightly and cook 15 minutes without raising lid. Dumplings will double in size and will make funny noises in the pot- hence the name.

Serve hot, spooning some of the blueberry mixture over dumplings, and top with cream. Tasty!