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Blueberry Grunt

Blueberry Grunt

Chef Jeremy Whitcomb

Green Street Café, Northampton, MA


  • 2 Cups Blueberries
  • 1 Cup all-purpose Flour
  • 2 tsp. Double acting baking powder
  • ¼ tsp. Salt
  • ½ Cup of light cream
  • ½ Cup Sugar
  • 1 Cup water
  • 1 Cup Heavy Cream


Place blueberries in a 2-3 quart non-reactive sauce pan.

For the Dumplings:Combine the flour, baking powder, and salt-sift into a deep bowl. Add light cream and stir briskly until smooth.

Add sugar and water to the blueberries and bring to a boil over high heat. Boil for 1 minute, then drop batter into pan by the tablespoon- spacing the dumplings about 1 inch apart. Reduce the heat to low, cover tightly, and simmer undisturbed for 20 minutes. When done the dumplings will come out puffed and a toothpick will come out clean.

To Serve, place dumplings in a warm dessert bowls and pour the blueberry sauce over them. Serve heavy or whipped cream separately. Serves 6.