A true taste of Atlantic Canada, Nova Scotia Blueberry Grunt is a humble, rustic dessert that’s full of heart and heritage. Juicy wild blueberries are simmered into a rich, bubbling sauce and topped with soft, biscuit-like dumplings that gently steam until tender. It’s a comforting, stovetop treat that feels like something passed down through generations—because it is.
The name “grunt” comes from the bubbling, gurgling sound the blueberries make as they cook, but it might as well describe the satisfied sighs you’ll hear after each bite. This dish is deeply flavored, thanks to tart blueberries balanced by just the right amount of sugar and a hint of lemon. The optional cinnamon brings a subtle warmth that enhances the fruit without overpowering it.
What makes this dessert so beloved is its simplicity. No oven required, no elaborate prep—just a skillet, a lid, and a handful of pantry staples. The dumplings come together quickly and rise as they steam, soaking up the surrounding juices without becoming soggy. The end result is a warm, spoonable dessert that’s equal parts tender, fruity, and cozy.
ADVERTISEMENT
Serve this dish warm, straight from the pan, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the kind of dessert that invites second helpings, maybe even thirds—and leaves a lingering taste of home with every spoonful.
Servings and timing:
Serves: 6
Total Time: 40 minutes
Ingredients :
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
Dumpling Topping:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons butter, cold and cut into small pieces
- 2/3 cup milk
Instructions:
See Next Page =>
