Blueberries Grunt
Cooked in Crock Pot


  • 2 cups all-purpose flour
  • 1 cups sugar
  • 2 tbs maple syrup
  • 1 cup fresh blueberries tossed together with 2 tbs. Flour
  • 4 tsp baking powder
  • 2 tbs butter
  • 1 cup milk

In a medium sized bowl, combine flour, baking powder and sugar. Cut in the butter until mixture resembles coarse bread crumbs. Stir in a maple syrup and milk. Gently fold floured blueberries into this batter. Turn into a well-grease three-quart ovenproof mold or heatproof glass bowl. Place on a metal rack or upturned custard cup in crock pot. Cover with foil. Prop the pot lid open slightly with a twist of foil to allow some steam to escape and avoid sogginess. Cook on low setting for three to five hours, or until center is slightly moist when tested with a toothpick. Drizzle Maple Cream Sauce on top. Makes 8 servings.

Maple Cream Sauce

Combine one cup heavy cream with one-half cup light cream. Stir in one-third cup maple syrup. Pour into a pitcher, chill, and serve with Blueberry Grunt or fruit compotes. Makes about 1 cups of sauce.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345