Grandma Betty made this sweet 4 ingredient treat whenever we visited the farm.

To keep the recipe true to its 4-ingredient, poor man’s roots, the base is intentionally simple, but you can still adjust it within that framework. If your blueberries are very tart, increase the sugar slightly (up to 1 1/4 cups total) and reduce the flour just a touch (to about 1 1/3 cups) so the batter stays spoonable. For a slightly lighter dumpling texture, you can swap 2–3 tablespoons of the flour with cornstarch, still counting it within the overall flour measurement. If you only have skim milk, the dumplings will be a bit less rich but still work; if your milk is very cold, let the batter rest 5 minutes so the flour hydrates fully.

In summer, you can mix in a handful of other berries (like raspberries) as long as blueberries remain the main fruit so the filling stays thick and jammy. For a stovetop take closer to traditional New England grunts, simmer the sugared berries in a wide, heavy pan, dollop the batter on top, cover tightly, and steam on low until the dumplings are set, but keep a close eye to prevent scorching.

Food safety tips: Always rinse fresh blueberries under cool running water and drain well before using; discard any moldy or badly bruised berries. Make sure the grunt is baked until the center dumplings are fully cooked (no raw batter). Cool leftovers to room temperature within 1–2 hours, then cover and refrigerate; enjoy within 3 days. Reheat individual portions in the microwave until steaming hot, and avoid reheating the same portion multiple times to reduce the risk of bacterial growth.