Blueberry Grunt

7 hours Prep: 20 minutes Cook: 6 hours

404 calories per serving view nutrition facts

1 recipe suggest servings

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Ingredients

2	pints	blueberries
1/2	cup	water
2	tablespoons	tapioca
2	cups	flour, all-purpose
2 1/2	teaspoons	baking powder
1/2	teaspoon	salt
4	tablespoons	butter
1/2	cup	milk
1	large	egg
2	tablespoons	brown sugar, light

Directions

In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated sugar, the water and tapioca.

Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on LOW.

In a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking powder and salt to combine.

Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.

In small bowl, beat milk and egg together.

Stir into flour mixture to form a soft dough.

Turn the slow-cooker setting to HIGH.

Drop the dough by tablespoonfuls on top of the blueberries.

Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.

Sprinkle the dumplings with the brown sugar.

Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.

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Nutrition Facts

Serving Size 163g

Amount per Serving

Calories 404 31% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 85mg	28%
Sodium 412mg	17%
Total Carbohydrate 61.0g	20%
Dietary Fiber 2.0g	7%
Sugars 9.0g
Protein 9.0g	18%

Vitamin A	9%		Vitamin C	0%
Calcium	12%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

A Norwegian Coffee Cake

This is such an awesome recipe. It doesn't take a lot of money and you can make it taste just the way you want - strawberries or cream cheese (or both) work well. Very good!