Easy Blueberry Grunt Recipe | Classic Nova Scotia Blueberry Dessert
By Rebecca St.Clair
This classic Nova Scotia blueberry grunt is a beloved Canadian East Coast dessert made with fresh blueberries and soft dumplings cooked right on top of the fruit. If you’re searching for an easy blueberry recipe from scratch, this traditional Canadian dessert is a must-try.
Enjoy a taste of Atlantic Canada with this easy blueberry grunt recipe! Simple to prepare and full of homemade goodness. It’s the perfect dessert recipe for blueberry season, summer gatherings and family dinners.
Looking for an old-fashioned blueberry dessert recipe? With this easy homemade blueberry grunt can be made with fresh or frozen so you can make this nostalgic dessert any time of year. Serve it with whipped cream or vanilla ice cream for a comfort food dessert that comes together in minutes. This homemade blueberry grunt recipe is a delicious alternative to cobbler or crisp and is perfect for showcasing fresh summer berries.
Why You’ll Love This Recipe
Quick and easy – This whole recipe comes together in minutes and cooks up in one pan.
Budget-friendly – Traditionally made with foraged blueberries and a few kitchen staples.
Nostalgic charm – An old-fashioned dessert that is packed with flavour.
How to Store Easy Blueberry Grunt
Fridge
- Allow the blueberry grunt to cool to room temperature.
- Transfer leftovers to an airtight container or cover the baking dish completely.
- Store in the refrigerator for up to 4 days.
- Reheat individual portions before serving.
Freezer
- Allow the blueberry grunt to cool to room temperature.
- Store in an airtight, freezer-safe container.
- Store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator.
- Reheat gently before serving.
What is a blueberry grunt?
This classic Maritime dessert is essentially a blueberry cobbler, only it is cooked in a pan on the stovetop. The blueberries soften and thicken. The simple biscuit dough is dropped in clumps on top of the blueberry filling. The pan is then covered and the rustic dumplings steam and cook on top for deliciously soft and tender sweet biscuits on top.
This recipe is a must-try during blueberry season. It is so simple to make and is the perfect charming warm dessert especially when served with a big dollop of whipped cream or a scoop of vanilla ice cream to melt on top.
Ingredients
Blueberries – Fresh or frozen.
Lemon – Optional.
Cornstarch – To thicken the blueberry filling.
Sugar – For the filling and the dumplings.
Flour – I used all-purpose flour.
Baking powder – To rise the biscuit dough.
Salt – Flavour.
Milk – For soft tender dumplings.
Egg – For texture and richness.
Butter – Melted butter.
How to make an easy blueberry grunt
- In a saucepan with a tight fitting lid, mix together on medium heat 4 cups blueberries, 1 cup sugar, 1/4 teaspoon salt, and 2 teaspoons cornstarch.
- Cover and stir occasionally, until the blueberries have softened and are releasing their juices.
- Stir in 1 teaspoon lemon juice.
- Stir uncovered about 2 minutes or until the blueberry sauce bubbles to a simmer and is thickened.
5. Meanwhile in a bowl, mix together 2 1/4 cups flour, 1 Tablespoon baking powder, 2 Tablespoons sugar, 1/4 teaspoon salt.
6. Mix in 1 egg, 1/2 cup milk, and 1/2 cup melted butter, just until the batter comes together.
7. Drop little spoonfuls of the batter all over the top of the blueberry sauce.
8. Cover and cook on medium-low heat for 20 mins or until the dumplings are cooked through.
9. Remove from heat and serve hot with ice cream.
Blueberry Grunt
This classic Nova Scotia blueberry grunt is a beloved Canadian East Coast dessert made with fresh blueberries and soft dumplings cooked right on top of the fruit.
Ingredients
- 4 cups blueberries 500 g
- 1 cup sugar 200 g
- 1/4 teaspoon salt 1 g
- 2 teaspoons cornstarch 5 g
- 1 teaspoon lemon juice 5 ml
- 2 1/4 cups all-purpose flour 337 g
- 1 Tablespoon baking powder 15 g
- 2 Tablespoons sugar 25 g
- 1/4 teaspoon salt 1 g
- 1 egg
- 1/2 cup milk 125 ml
- 1/2 cup melted butter 125 ml
Instructions
- In a saucepan with a tight fitting lid, mix together on medium heat 4 cups blueberries, 1 cup sugar, 1/4 teaspoon salt, and 2 teaspoons cornstarch.
- Cover and stir occasionally, until the blueberries have softened and are releasing their juices.
- Stir in 1 teaspoon lemon juice.
- Stir uncovered about 2 minutes or until the blueberry sauce bubbles to a simmer and is thickened.
- Meanwhile in a bowl, mix together 2 1/4 cups flour, 1 Tablespoon baking powder, 2 Tablespoons sugar, 1/4 teaspoon salt.
- Mix in 1 egg, 1/2 cup milk, and 1/2 cup melted butter, just until the batter comes together.
- Drop little spoonfuls of the batter all over the top of the blueberry sauce.
- Cover and allow it to cook on medium-low heat 20 mins or until the dumplings are cooked through.
- Remove from heat and serve hot with ice cream.
Notes
You can use fresh or frozen blueberries.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 794Total Fat 19gSaturated Fat 11gUnsaturated Fat 7gCholesterol 77mgSodium 592mgCarbohydrates 147gFiber 6gSugar 64gProtein 13g
Nutrition information isn't always accurate.
