BEST BLUEBERRY GRUNT
Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a DELICIOUS dessert.
Provided by skigb
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the berries, sugar, water and lemon juice.
- Heat to boiling and reduce to a simmer.
- Combine the flour, sugar, baking powder and salt in a bowl.
- Cut in the butter.
- Add the milk, all at once and mix only until moistened.
- Drop by spoonfuls into the simmering berries.
- Cover and simmer for 15 minutes.
- DO NOT LIFT THE LID.
- Serve warm with Whipped Cream, Cream or Ice Cream.
Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.5, Cholesterol 15.9, Sodium 364.2, Carbohydrate 89.8, Fiber 3.5, Sugar 51.4, Protein 6.4
BLUEBERRY GRANITA
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves.
BLUEBERRY GINGER GRANITA
Steps:
- Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
- Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
- Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
BLUEBERRY GALETTE
i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.
Provided by chia2160
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 425.
- line a baking sheet with foil and spray with non stick spray.
- in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
- unwrap the pie dough and unfold onto a baking sheet.
- spoon the berry mixture into the center of the dough, leaving a 1 inch border.
- fold the edge of dough over the berries, pleating.
- dot butter over top of blueberries, brush the pastry with beaten egg.
- sprinkle pastry edge with remaining sugar.
- bake for 25-30 minutes until bubbling.
- garnish with grated zest, if desired.
BLUEBERRY GRANITA
A cool and refreshing treat. The more frequently you stir granita, the slushier it will be. The less you stir, the icier it will be. Use Splenda® if you prefer.
Provided by Barb
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 4h15m
Yield 4
Number Of Ingredients 4
Steps:
- Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
- Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 38.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 34.1 g
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