Blueberry Grunt | America's Test Kitchen

Ingredients

• 40 ounces (1134 grams/8 cups) blueberries
• 1/2 cup (3½ ounces/99 grams) sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 1 teaspoon grated lemon zest from 1 lemon
• 1 tablespoon fresh lemon juice from 1 lemon
• 1 teaspoon cornstarch
• 3/4 cup buttermilk
• 6 tablespoons unsalted butter , melted and cooled slightly
• 1 teaspoon vanilla extract
• 2 1/4 cups (11¼ ounces/319 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt