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Cape Cod Blueberry Grunt

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Grunt? Slump? Buckle? Cobbler? Dowdy? Regional names for fruit desserts aren't that appealing, but fortunately the flavors overcome that.

The grunt looks just like cooked fruit with dumplings; it is also essentially the same as the slump; and is presumably an ancestor of the cobbler and the dowdy. The latter contain essentially the same ingredients as the grunt and slump but rather than being steamed, they are baked to a golden brown in that more modern device, the oven. The cobbler is served as is; the crust of the dowdy is "dowdied," or broken up and mixed into the fruit and cooked further.

Fresh or frozen fruit of all kinds can be used for a grunt, but blueberries have a certain appeal during the hot summer evenings.

At a glance

one 10" skillet, about 8 servings


Choose your measure:


  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon lemon juice (if the berries aren't tart)
  • 1/2 teaspoon ground cinnamon, optional
  • 4 cups (1 quart) of blueberries, cleaned



  1. Blend the water, sugar, lemon juice and cinnamon together in a skillet and stir in the blueberries.
  2. Bring to a gentle boil over low heat.
  3. While the blueberries are heating, blend the dry ingredients together in a mixing bowl.
  4. Rub in the butter with your fingertips.
  5. Quickly stir in the buttermilk.
  6. Drop the biscuit dough by the generous tablespoon (a tablespoon cookie scoop is handy here) over the blueberry mixture.
  7. Cover and cook over low heat until the biscuit dough is done, about 15 minutes.
  8. Serve with blueberries spooned over the biscuits.
  9. Store for 2 to 3 days in the fridge.