Blueberry Grunt


4 cups (1L) wild fresh or frozen blueberries
1/2 tsp. (2mL) ground nutmeg
1/2 tsp. (2mL) ground cinnamon
3/4 cup (175mL) granulated sugar
1 Tbsp. (15mL) lemon juice
1/2 cup (125mL) water
2 cups (500mL) all purpose flour
4 tsp. (20mL) baking powder
1/2 tsp. (2mL) salt
1 Tbsp. (15mL) granulated sugar
2 Tbsp. (30mL) butter or shortening


Blueberry Grunt is another Nova Scotia traditional recipe. There is likely to be a grunt recipe in every local cookbook.

  1. In a large saucepan with cover, heat berries, nutmeg, cinnamon, sugar, lemon juice and water; boil gently until well blended and slightly cooked down. In a mixing bowl sift flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce.
  2. Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream. Scrumptious!

Recipe compliments of Taste of Nova Scotia.

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