Nova Scotia Blueberry Grunt

Instructions:

1. In a large deep skillet or saucepan with a tight-fitting lid, combine blueberries, sugar, water, lemon juice, and cinnamon (if using).
2. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the berries are juicy and bubbling.
3. While the blueberries cook, prepare the dumplings. In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
4. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms—do not overmix.
5. Drop spoonfuls of dough over the bubbling blueberry mixture, spacing them apart slightly as they will expand.
6. Cover the skillet tightly with a lid. Reduce the heat to low and simmer gently for 15 minutes without lifting the lid. The steam will cook the dumplings until puffed and tender.
7. Remove from heat and let rest for 5 minutes.
8. Serve warm in bowls, spooning plenty of berries and dumplings into each serving.

Variations :

• Use a mix of blueberries and raspberries for a slight tart twist.
• Stir a splash of vanilla extract into the dumpling batter for added depth.
• Replace some of the milk with buttermilk for a tangier, more tender dumpling.
• Add a few fresh mint leaves or lemon zest for a fragrant garnish.

Tips :

• Don’t peek while the dumplings are steaming—keeping the lid closed ensures the steam builds and cooks them evenly.
• If using frozen berries, no need to thaw—just increase the initial simmering time by a couple of minutes.
• This dessert is best served warm, but leftovers can be reheated gently on the stove with a splash of water.
• For a crispy contrast, serve with a buttery shortbread cookie on the side.