Blueberry Grunt with Nutmeg Sauce

Experience the timeless charm of a classic Blueberry Grunt elevated with a luscious Nutmeg Sauce—a dessert that combines rustic simplicity with decadent flavor. Bursting with the natural sweetness of fresh blueberries and a hint of bright lemon juice, this skillet-cooked treat features soft, pillowy dumplings that steam to perfection atop a bubbling fruit base. The real magic lies in the silky nutmeg sauce, a delightful blend of heavy cream, brown sugar, butter, and warm spice that adds a luxurious finish to every bite. Quick to prepare in under an hour, this comforting dessert is ideal for cozy gatherings, a summer fruit celebration, or an indulgent family treat. Serve warm, and watch this blueberry delight disappear from the bowl with every drizzle of nutmeg-infused goodness.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups fresh blueberries
• 0.75 cup granulated sugar
• 1 tablespoon lemon juice
• 0.5 cup water
• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 2 tablespoons unsalted butter (cold, cubed)
• 0.5 cup milk
• 0.5 teaspoon ground nutmeg
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Directions

Step 1

In a large saucepan, combine the blueberries, granulated sugar, lemon juice, and water. Stir gently to mix.

Step 2

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the blueberries begin to release their juices.

Step 3

While the blueberries are cooking, prepare the dumplings. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 5

Pour the milk into the flour mixture and stir until a soft dough forms. Avoid overmixing.

Step 6

Reduce the heat under the blueberry mixture to low. Using a spoon, drop small dough balls (about one tablespoon each) onto the simmering blueberries. Space them evenly across the surface.

Step 7

Cover the saucepan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the dumplings are puffy and cooked through. Do not lift the lid during cooking.

Step 8

While the dumplings cook, prepare the nutmeg sauce. In a small saucepan over low heat, combine the heavy cream, unsalted butter, brown sugar, and ground nutmeg.

Step 9

Stir the sauce constantly until the butter and sugar are fully melted and the sauce is smooth, about 3-5 minutes. Remove from heat and set aside.

Step 10

When the blueberry grunt is ready, remove it from the stove. Serve warm, scooping the blueberry stew and dumplings into bowls.

Step 11

Drizzle the warm nutmeg sauce generously over each serving. Enjoy!

Nutrition Facts

Serving size	1505.3 grams (1505.3g)

Amount per serving	% Daily Value*
Calories	2921

Total Fat 133.90g	172%
Saturated Fat 78.80g	394%
Polyunsaturated Fat 0.10g
Cholesterol 375mg	125%
Sodium 1639mg	71%
Total Carbohydrate 400.80g	146%
Dietary Fiber 19.60g	70%
Total Sugars 234.30g
Protein 27.20g	54%

Vitamin D 54IU	269%
Calcium 250mg	19%
Iron 10mg	57%
Potassium 894mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 3.7%

Carbs: 55.0%