Ingredients for Blueberry Grunt With Nutmeg Sauce
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- Frozen Blueberries
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ground Nutmeg
- ½ cup (1 stick) cold unsalted margarine
- ½ cup milk
- Whipping Cream
- Egg
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How to Make Blueberry Grunt With Nutmeg Sauce
- In a 3-quart saucepan, whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch.
- Stir in 1 cup water and 1 tablespoon lemon juice until completely blended.
- Gently fold in 4 cups fresh or frozen blueberries.
- Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
- Continue to boil and stir for 1 minute.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Cut in 1/2 cup (1 stick) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup milk until just combined. Do not overmix.
- Drop 6 spoonfuls of the dough onto the hot blueberry mixture in the saucepan.
- Cook uncovered over low heat for 10 minutes.
- Cover and cook for an additional 10 minutes, or until the topping is golden brown and the filling is bubbly.
- Serve the blueberry grunt immediately, topped with warm nutmeg sauce.
- **To make the nutmeg sauce:** In a small saucepan, combine 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1/4 teaspoon ground nutmeg, and 1 cup milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Boil and stir for 1 minute.
- Remove from heat and stir in 2 tablespoons unsalted margarine until melted and smooth.
- Serve the sauce immediately over the warm blueberry grunt.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
166g
Fat
47g
Carbs
21g
