Blueberry Grunt is delicious for breakfast or dessert. Maple syrup is a great partner to blueberries, but if it is not available or is too expensive, you can substitute honey or another liquid sweetener. You may worry that there is not enough liquid in the recipe, but when the berries start to cook, they will release juice.
Author: Mary Gillespie
6cups/ 1.5 liters fresh or frozen blueberries
1/4cup/ 60 ml orange juice
1/4cup/ 60 ml maple syrup
1tablespoon/ 15 ml lemon juice
1cup/ 250 ml whole wheat flour
1cup/ 250 ml all-purpose flour
2tablespoons/ 30 ml brown sugar
1/2teaspoon/ 2.5 ml salt
1teaspoon/ 5 ml baking powder
1teaspoon/ 5 ml baking soda
1/3cup/ 80 ml olive oil
1cup/ 250 ml buttermilk
In a large saucepan, place blueberries, orange juice, maple syrup, lemon juice and salt.
Bring the berries to a simmer over medium heat, then cover and reduce heat slightly. Let the berries simmer until they have started to pop and there is a lot of juice in the pan. This should take about 10 minutes.
While the berries are simmering, make the biscuits.
Mix together whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda. Pour olive oil over flour mixture and stir until the mixture looks crumbly. (You can use a pastry blender to do this if you have one.)
Add all the buttermilk at once and stir just until the ingredients are combined. The batter will be very wet.
Working quickly, drop large spoonfuls of the batter onto the simmering berries until all the batter has been used. Cover the pan and simmer for 10-15 minutes, or until a toothpick inserted into one of the dumplings comes out clean.
Spoon dumplings into serving dishes and top with some of the berries.