BLUEBERRY GRUNT

4 cups blueberries, rinsed and drained
1/3 cup plus 1 tablespoon sugar, divided use
1/4 cup light molasses
2 teaspoons grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into chunks
3/4 cup milk
About 1/2 cup heavy (whipping) cream (optional, for serving)

In a 10- to 12-inch frying pan over medium heat, frequently stir blueberries, 1/3 cup sugar, molasses, lemon peel, lemon juice, nutmeg, cloves and 1/2 cup water until the mixture comes to a boil. Reduce heat and simmer gently until the berries have released their juices and the flavors are blended, about 10 minutes.

Meanwhile, in a large bowl, mix flour, baking powder, salt and the remaining 1 tablespoon sugar. With your fingers or a pastry blender, rub or cut the butter into the flour mixture until coarse crumbs form. Add the milk and stir just until mixture forms a soft dough (do not overmix).

Drop 1/4-cup portions of the dough into the simmering fruit mixture. Cover the frying pan and simmer until a wooden skewer inserted in the center of the dumplings comes out clean, about 15 minutes.

Spoon the warm dumplings and fruit equally into four bowls and drizzle the portions with cream, if desired.

Serves 4
Source: Sunset magazine