Nova Scotia-Style Blueberry Grunt

Name: Nova Scotia-Style Blueberry Grunt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 Cup Blueberries; 3/4 Cup Sugar; 1/2 Cup Water; 1 Tbsp Lemon Juice - Fresh Squeezed; 1 Tsp Lemon Zest; 1/2 Tsp Cinnamon; 1/4 Tsp Nutmeg; 1 Pinch Salt; 2 Cup All-Purpose Flour; 1/4 Cup Sugar; 1 Tbsp Baking Powder; 1/2 Tsp Salt; 1/4 Cup Butter; 3/4 Cup Milk; 1 Tsp Vanilla; Vanilla Ice Cream

Prep: 20 min Cook: 30 min Total: 50 min Serves: 8 4 views

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Desserts

The combination of fluffy dumplings and a luscious, spiced blueberry sauce makes this dessert a true delight for any gathering. With the sweet and tart burst of fresh blueberries balanced by warm hints of cinnamon and nutmeg, it evokes the charm of summer in Nova Scotia. Perfect for family dinners, potlucks, or cozy nights in, each spoonful promises a comforting experience that’s beautifully complemented by a scoop of creamy vanilla ice cream.

Ingredients

4 Cups Blueberries
3/4 Cup Sugar
1/2 Cup Water
1 Tbsp Lemon Juice - Fresh Squeezed
1 Tsp Lemon Zest
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Pinch Salt
2 Cups All-Purpose Flour
1/4 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
1/4 Cup Butter
3/4 Cup Milk
1 Tsp Vanilla
Vanilla Ice Cream (or Optional)

Directions

In a large, deep cast iron skillet or heavy-bottomed saucepan with a tight-fitting lid, combine the blueberries, sugar, water, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
Bring the blueberry mixture to a gentle boil over medium heat, stirring occasionally. Reduce the heat and simmer for 5–7 minutes, until the berries begin to burst and release their juices.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Stir the milk and vanilla together, then pour into the flour mixture. Gently mix just until a soft, slightly sticky dough forms. Avoid overmixing to keep the dumplings tender.
Using a large spoon or cookie scoop, drop generous spoonfuls of dough directly onto the simmering blueberry mixture, spacing them slightly apart. You should have approximately 8 dumplings.
Reduce the heat to low, cover the skillet tightly with a lid, and allow the dumplings to steam for 15–20 minutes. Do not lift the lid during the first 15 minutes, as the trapped steam is essential for fluffy dumplings.
Check that the dumplings are cooked through by inserting a toothpick into the centre of one. It should come out without wet dough. If necessary, cover and cook for another 3–5 minutes.
Remove from the heat and allow the blueberry grunt to rest for 5 minutes. The blueberry sauce will thicken slightly as it cools.
Spoon the warm blueberry grunt into individual bowls, making sure each serving gets a fluffy dumpling and plenty of juicy blueberry sauce. Serve with vanilla ice cream, whipped cream, or a drizzle of heavy cream.