Cape cod blueberry grunt
Instructions:
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Grunts are traditionally steamed or simmered rather than baked. Although sources disagree as to exactly how grunts are to be cooked, this version is steamed in a dish that is set in a pan of boiling water. This is also called Blueberry Slump.
- 2 cups blueberries;
- 1⁄2 cup water;
- 1⁄4 cup sugar;
- 2 cups all-purpose flour;
- 4 teaspoons baking powder;
- 1 teaspoon salt;
- 2 tablespoons shortening, at room temperature;
- 2⁄3 cup milk;
- Heavy cream.
- Butter a deep souffle dish or baking dish. It should be a dish that will fit into a larger saucepan or pot for steaming. Combine the berries, water, and sugar in the dish.
- In a bowl, mix the flour, baking powder, and salt. Blend in the shortening until it is evenly distributed. Stir in the milk until the dough is soft but not sticky. Turn out the dough onto a lightly floured board. Pat down with floured hands until about 3⁄4 inch thick and about the same circumference as the baking dish containing the berries.
- Place the dough on top of the berries in the dish. Set dish on a rack in a pan or pot of boiling water. Cover pan or pot and cook 1 hour, keeping the water simmering constantly and adding more water as needed to keep it within 1 inch of the top of the dish. Serve warm with cream spooned over the grunt.