Combine in a sauce pan 1 cup water, 1/2 cup sugar, 1 tsp lemon juice, and 1/4 tp allspice.  Bring to a boil.  Simmer 3 cups blueberries in this mixture for 3 minutes, then transfer to a lidded flameproof serving dish.

Meanwhile prepare dumplings by sifting together 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 2 Tbsp sugar.  Stir in 1 egg beaten with 1/2 cup milk.  Drop soft dough by the  teaspoon into the simmering blueberries.  Leave ample room for the dumplings to expand.  Cook the blueberry grunt, tightly covered, for 10 minutes. Serve hot with heavy cream.

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