Blueberry Grunt

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


4 cups wild fresh or frozen blueberries 1L
1/2 tsp ground nutmeg 2 mL
1/2 tsp ground cinnamon 2 mL
3/4 cup granulated sugar 175 mL
1 Tbsp lemon juice 15 mL
1/2 cup water 125 mL

2 cups all purpose flour 500 mL
4 tsp baking powder 20 mL
1/2 tsp salt 2 mL
1 Tbsp granulated sugar 15 mL
2 Tbsp butter or shortening 25 mL



  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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