let the grunt stand, covered, for 10 to 15 minutes. This short rest allows the fruit juices to thicken slightly and the steam to settle, giving you a bubbling, jammy base with a tender, rustic biscuit top that holds its shape when scooped.
Serve the blueberry grunt warm, spooning it into bowls so that each portion includes plenty of the deep magenta fruit and a generous piece of the golden biscuit topping. Leftovers can be cooled completely, then stored covered
