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Blueberry Grunt

SUBMITTED BY: Sue Snow      PHOTO BY: Holly

"Blueberries and dumplings, it doesn't get any better than this."
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 (15 ounce) cans blueberries
  • 1/2 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons lemon zest
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup heavy cream

DIRECTIONS

  1. Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
  2. In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 291

  • Total Fat: 6.6g
  • Cholesterol: 22mg
  • Sodium: 215mg
  • Total Carbs: 55.6g
  •     Dietary Fiber: 2.4g
  • Protein: 4.2g

VIEW DETAILED NUTRITION

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