Nova Scotia Blueberry Grunt is a classic dessert on the East Coast of Canada. Traditionally made on the stovetop, this blueberry grunt recipe is baked in the oven. It’s a quick, simple, delicious way to get the most out of fresh or frozen wild blueberries.
This post was first published on December 28, 2016 and was last updated August 10, 2019.
What Is Blueberry Grunt?
Blueberry grunt is essentially a cobbler, however, instead of baking the biscuits until golden, they’re steamed and served quite light in colour. Blueberry grunt is traditionally made in a pot on the stove. Blueberries and dumplings are covered tightly with foil, and as the biscuits steam, you can hear the blueberries “grunting” in the pot.
Frozen Vs. Fresh Blueberries In Blueberry Grunt
I’ve made this blueberry grunt recipe with frozen and fresh blueberries, both with great results. Frozen blueberries yield more juice so don’t be alarmed when you pull the tinfoil off and reveal your grunt swimming in juice. All extra liquid will be absorbed into the dumplings as it sits.
Shortening Vs Butter In Dumplings
I always bake with butter for my biscuit recipes, however, I prefer the texture of shortening for blueberry grunt dumplings. Shortening has a higher melting point than butter, so you can mix the dough with your hands without fear of melting. The texture of dumplings made with shortening is lighter and fluffier. I find they are better for soaking up gorgeous purple juice.
Blueberry Picking In The Halifax Area
Wild blueberries are produced as a major cultivated crop in Nova Scotia, however, as the name suggests, they grow wild throughout the province. McIntosh Run is a great spot to pick wild blueberries in Halifax. I’ve found wild blueberry patches in empty lots throughout Bayer’s Lake and Dartmouth Crossing. There are also many wild blueberry patches in the Purcell’s Cove area! Wild blueberries generally grow in low scrubby land near forested areas. They start to fruit around the beginning of August, so all you really have to do is keep your eyes peeled!
Looking For More Wild Blueberry Recipes? Try:
Nova Scotia Blueberry Grunt
- 4 cups wild blueberries fresh or frozen
- 1/2 cup sugar
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup shortening
- 3/4 cup milk
- whipped cream for garnish
- Preheat oven to 425ºF.
- Place wild blueberries in a 9x13 oven-safe baking dish. Sprinkle sugar evenly over berries and bake, uncovered, for 15 minutes.
- Carefully remove blueberries from oven and gently stir with a spoon to distribute any undissolved sugar. Return blueberries to oven for 5 minutes more.
- Make the dumplings - Mix flour, baking powder, sugar, and salt to combine. Add shortening and work it into the flour with your hands until the mixture is coarse and crumbly. Add milk and mix with a fork until you have a shaggy yet smooth dough.
- Remove hot blueberries from the oven. Pull off chunks of dumpling dough and scatter pieces randomly on top of hot blueberries until dough is gone. Cover baking dish tightly with aluminum foil and return to oven for 20 minutes. Remove from oven and cool ten minutes before serving. Serve warm with dollops of whipped cream.
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