Blueberry Grunt

A true Nova Scotian dessert, Blueberry Grunt is a delicious treat my mother would make frequently when we were growing up. Supposedly named for the sounds it makes while cooking, grunt is essentially sweet dumplings in a blueberry sauce.

I’ve been asked several times lately for my recipe; have had people asking me just how it is made. I had planned to make a batch this weekend and so figured it was a good chance to share my recipe.

This is the recipe I copied down ages ago; I don’t really measure anymore and looking at the recipe there are parts I have tweaked over the years. For example, I usually increase the amount of berries so we have more sauce… (Always use the wild blueberries, if you are going to make it you have to make it right! haha)

My modified version of this recipe is as follows:

Blueberry Grunt

Sauce:

7 cups Wild Blueberries (Frozen or fresh)

¼ tsp Nutmeg

¾ tsp Cinnamon

¾ cup Granulated Sugar

1 tbsp Lemon Juice

½ c Water

Dumplings:

2 cups Flour

4 tsp Baking Powder

½ tsp Salt

1 tbsp Granulated Sugar

2 tbsp Butter

Milk

Directions:

To make the sauce; combine the blueberries, sugar, cinnamon, nutmeg, lemon juice and water in a large saucepan with lid. Using a medium-low heat, bring the sauce ingredients to a gentle boil and allow to simmer while preparing the dumplings.

To make the dumplings; sift together the flour and baking powder  in a mixing bowl, and add the sugar, salt and softened butter. Mix to combine, then add milk in small amounts continuing to mix until dough forms into sticky ball. (Do not over mix or make the dough too sticky. Dough should feel light and cling together easily.)

Separate the dough into small dumpling sized balls, and add to the simmering blueberry sauce. Cover immediately with lid and allow to cook 15 minutes undisturbed. (That is maybe the most important sentence I had typed in the whole recipe – No peeking or dumplings will be heavy and doughy, they won’t turn out fluffy!)

After 15 minutes has passed, remove pot from heat and allow 5 minutes to set and cool. 

After that, lift the lid and help yourself!

Serve warm with whipped cream, yogurt or ice cream to enjoy this dessert at its best!  If you do wind up with leftovers, this can be kept in the fridge and reheated the next day.