Blueberry Grunt

Blueberry grunt is a cross between blueberry cobbler and blueberry buckle. It supposedly gets its name from the noise it makes while cooking. Traditionally it is steamed, but I like to bake it to make it easier and neater to serve. You cannot go wrong with a sweet, thick blueberry filling, and a crispy, doughy biscuit topping. It is good warm or cold, but especially nice warm if you happen to have a scoop of vanilla ice cream hiding in your freezer. 

Blueberry Grunt
FILLING
5 cups blueberries, fresh or frozen
1 cup granulated (white) sugar
1/2 cup water
1 teaspoon lemon juice
DOUGH
2 cups all-purpose (plain) flour
1/4 cup granulated (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons butter or hard margarine
1 1/2 cups milk

Preheat oven to 425◦F.
FILLING: In a medium saucepan over medium heat, bring all ingredients to a boil. Simmer while preparing dough.
DOUGH: In a medium bowl, stir together the flour, sugar, baking powder, and salt. Work in the butter, then stir in the milk to form a soft dough. 

Pour the hot filling in a 9x13 inch pan. Place the dough in spoonfuls over top. Bake for about 20-30 minutes until dough is golden and cooked and fruit is hot and bubbly.