Title: Blueberry Grunt
Categories: Dessert
Yield: 8 Servings

SAUCE
2	cn	Blueberries (15 oz each)
		OR
1	qt	Fresh or frozen blueberries*
		See Note below
1/2	c	Sugar
		More if using fresh berries
		To taste
BATTER
1 1/2	c	Flour
2	ts	Baking powder
2	ts	Grated orange peel
1/4	ts	Ground nutmeg
	ds	Salt
3/4	c	Milk
GARNISH
		Thick Cream

*Important Note. Add 1/4 to 1/2 cup water to make this sauce if using fresh or frozen blueberries.

Pour blueberries and their juice into a skillet. Stir in sugar. Cook Blueberries until juice starts to boil. Lower heat.

Mix batter dry ingredients together. Stir in milk until dry particles are just moistened.

Drop by spoonfuls (8 dumplings) on top of simmering blueberries.

Cover skillet and cook for 10 to 15 minutes or until dough is puffed.

Serve dumplings and sauce from the skillet.

Serve warm. Top with thick cream.

Larriland Farm Lisbon Md

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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