Blueberry Grunt

This classic stove-top dessert originates from Nova Scotia and is enjoyed across Canada’s Maritime provinces. It’s similar to a blueberry cobbler, but unlike a traditional cobbler, a grunt is steamed not baked. It’s popular in the summer when blueberries are bursting with flavour.

Instructions

1. 1. Cook the Blueberries

   In a medium-large saucepan with a lid, combine the blueberries, water, sugar, lemon juice, and cinnamon. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 minutes, or until the liquid has thickened to a syrupy consistency.

   

2. 2. Combine the Dry Ingredients

   While the blueberry mixture simmers, prepare the dumplings. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

   

3. 3. Add the Butter

   Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.

   

4. 4. Add the Milk and Lemon Zest

   Stir in the milk and lemon zest until just combined.

   

5. 5. Add the Dumplings

   Once the blueberries are ready, drop large spoonfuls of the dumpling dough onto the syrupy fruit and continue until all the dough has been used.

   

6. 6. Cook the Dumplings

   Wrap a clean tea towel around the saucepan lid to prevent condensation from dripping onto the dumplings. Cover the pan and cook over a low heat for 15 minutes. Don’t lift the lid during cooking; this traps the steam inside, creating light and fluffy dumplings.

   

7. 7. Serve and Enjoy

   Carefully remove the lid, allowing the steam to escape. Spoon the blueberry grunt into dishes, ensuring each portion has a mix of dumplings and blueberries. Top with creamy vanilla ice cream (optional) and serve.