Blueberry Grunt
rec.food.cooking/Sam Waring (1994)
Source: Early American Life magazine, June 1984
Yield: 6 servings

1/4 cup butter
3/4 cup sugar
1 egg
1/2 tsp vanilla
1 1/3 cups flour
2 tsp baking powder
1/4 cup milk
2 cups blueberries
1/2 cup sugar; adjust to tartness of berries

Cream the butter with 3/4 cup sugar. Add the egg and vanilla. Stir in flour and baking powder alternately with milk; set aside. Put berries and 1/2 cup sugar into a large pan with a little water (just less than would cover the berries). Bring to a boil. Into the boiling blueberry mixture, drop tablespoons of batter. Cover the pan tightly, and cook over gentle heat five to seven minutes. Serve immediately, topped with vanilla ice cream or whipped cream.