Blueberry Grunt With Nutmeg Sauce - cooking recipe

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon lemon juice
1 (16 ounce) package frozen blueberries (or 4 cups fresh blueberries)
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup margarine or 1/4 cup butter
1/3 cup milk
Nutmeg Sauce
3/4 cup whipping cream (heavy)
1 egg, beaten until foamy
2 tablespoons sugar
1/2 teaspoon ground nutmeg
2 tablespoons margarine or 2 tablespoons butter

Preparation

Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.