This is a recipe by Bonnie James that is easy to make on board, and a handy dessert if your boat doesn’t have an oven. When you sail in late August or in September in Newfoundland, blueberries are easy to come by. The name is thought to refer to the sound made as the steam from the boiling berries raises the lid on the pot.
Bonnie James’ Blueberry Grunt
4 cups fresh blueberries
1/2 cup sugar
1/2 cup water or orange juice
Boil the blueberries, sugar and water in a saucepan for about 5 minutes.
To make the dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
Optional: dash of cinnamon,
1 tsp. orange or lemon zest
2 tablespoons butter or margarine
1/2 cup milk
(If you have biscuit mix on board, you can take a shortcut and use that instead.)
Mix dry ingredients together. Work in the butter with a fork. Add milk to make a soft dough. Drop by tablespoonfuls into the hot, boiling blueberries. Cover tightly and cook for 15 minutes. Adjust the heat so the berries continue to boil, but not so vigorously that they run over the top of the pot. Do not peek during cooking!
This is awesome on its own, but feel free to go over the top by serving with cream or yoghurt.
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