Lime-Scented Blueberry-Blackberry Grunt

Posted on 12 August 2010

Lime-scented blueberry-blackberry grunt

My oven is still broken. It’s such a lost cause that the repair man advised us to get a new one.

What’s irritating is that the burners and broiler work perfectly.

Lime-scented blueberry-blackberry grunt

What’s even more irritating is that all I want to do is use the oven. I should be making crumbles! Baking cupcakes! Making ribs! Crisping bread! Roasting tomatoes!

Instead, I have been reduced to using every small appliance that I own…with the exception of the rice cooker. And even that’s starting to look good.

Lime-scented blueberry-blackberry grunt

All these summer berries and no way to cook them! The situation was growing bleak; I was reaching the end of my rope.

Luckily, the Kitchn and my good friend Martha swooped to the rescue: the Kitchn with the inspiration and Martha with the practical application.

Lime-scented blueberry-blackberry grunt

Except where Martha said frozen berries, I read fresh blueberries and blackberries. Where she suggested lemon juice and cinnamon, I saw lime juice and zest.

But I would never tamper with the splendor of her biscuits. Tender, sweet, and crumbly, they were the crowning finish to the bright tartness of the berry goo.

Also, vanilla bean ice cream.

Lime-scented blueberry-blackberry grunt

Lime-Scented Blueberry-Blackberry Grunt

Yield: 6 servings*


1 pound mixed berries (I used 1/2 blueberries and 1/2 blackberries)
1 tablespoon lime juice
6 tablespoons plus 1 teaspoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup low-fat buttermilk
1/4 teaspoon lime zest


In a medium skillet, cook berries, lime juice, 4 tablespoons sugar, and 1/4 cup water over medium heat, 11 to 13 minutes.**
Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons of sugar. Add buttermilk and butter and stir until a moist dough forms. Spoon 6 dollops of dough over fruit.*** Combine lime zest and 1 teaspoon of sugar; sprinkle over dough.

Adapted from Everyday Food

* Martha said 4. Her people must like sweets much more than mine.

** Your fruit will be much less runny than mine. I had an accident with the masher; in a moment of madness, I treated the berry mixture like jam.

*** I used an ice cream scoop for even dollop formation.

5 responses to Lime-Scented Blueberry-Blackberry Grunt

  • KG says:

    That looks awesome. Makes me want to go to the kitchen and make it…..Nah..too tired.

  • ChezAmy says:

    i appreciate moments of madness in the kitchen, esp with a masher. 🙂

    • allfourburners says:

      I know. It sounds a little as though I fell into the pot with the masher.

      I’m excited to make another grunt, since it was so ridiculously easy. No falling with masher next time. 🙂

  • Rebecca says:

    That looks delicious. I can’t believe you passed up on all the possibilities for a “grunt” joke.

    • allfourburners says:

      I know. I was sorely tempted, but have been too tired lately to be remotely funny. 🙂

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