Nova Scotia Blueberry Grunt
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, and delicious way to get the most out of fresh or frozen wild blueberries.
- 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.
You can use fresh or frozen blueberries, it doesn't matter, however, frozen blueberries will yield more liquid after baking.
As the blueberry grunt sits, the dumplings will absorb the blueberry liquid, so don't be alarmed when you pull the dish from the oven and there's a lot more juice than you were expecting.
If you want your blueberry juice to be more syrupy in consistency, increase the sugar amount up to 1 cup total.
Add flavourings like lemon zest, or coconut and cardamom to your dumpling dough if you like. The dumplings are kind of a blank slate, but we like them plain.
Blueberry grunt is also great topped with ice cream!