We are lucky enough to have an in-house chef at TUCG. While Lise cooks our lunch every week, it's extra special when she makes her Blueberry Grunt!
What is a Grunt you may ask? It's a Maritime dessert (where Lise is from) and you cook it stovetop instead of the oven. It's the perfect recipe to keep on hand for those hotter days when you don't want to put the oven on.
Ingredients:
- 1 quart of frozen blueberries
- 1/2 cup + 1 tbsp of sugar
- 1/2 cup of water
- 2 cups of True Grain White Flour
- 4 tsp baking powder
- 1/2 tsp of salt
- 2 tbsp of cold butter
- Splash of whole milk
Instructions
Prepare the Blueberries
- Boil the blueberries in a wide heavy pot with 1/2 cup of sugar, and water until blueberries are juicy
Prepare Biscuit Mix
- Sift flour, baking powder and salt together
- Cut cold butter into dry ingredients using pastry cutter or 2 forks
- Add splash of milk, or enough milk to make a soft dough
Combine and Cook
- Drop spoonfuls of dough into the blueberry mixture
- Cover and let simmer for 15 minutes. No peaking!
Serve
- Transfer to a serving dish
- Serve with cream, Chocolate Tofino vanilla ice cream, or Paradise Island Vanilla Yogurt
