Blueberry grunt
blueberry dumplings
Biscuit-like dumplings steamed over bubbling blueberries, especially associated with Atlantic Canada and New England.
About this dish
Blueberry grunt belongs to Atlantic Canadian and neighboring northeastern North American fruit-dessert traditions. Biscuit-like dumplings cook over bubbling berries; this recipe chooses a covered stovetop version, while some references use the oven.
Recipe
Nova Scotia blueberry grunt
Fruit
- 600 g blueberries
- 100 g sugar
- 100 ml water
- 1 tsp lemon juice
Dumplings
- 250 g flour
- 2 tsp baking powder
- 25 g sugar
- 1/4 tsp salt
- 40 g cold butter
- 180-210 ml milk
- 1
Fruit: 600 g blueberries; 100 g sugar; 100 ml water; plus the remaining ingredients listed for this component. Simmer fruit ingredients in a wide pot 5-8 minutes until berries release juice. Use a wide heavy pan and quiet bubble until berries release ample juice; stir base so sugar does not burn.
- 2
Dumplings: 250 g flour; 2 tsp baking powder; 25 g sugar; plus the remaining ingredients listed for this component. Mix dry dumpling ingredients, rub in butter and stir in enough milk for a soft spoonable dough. Keep butter cold, mix dry ingredients evenly and start with lower milk. Stir only until moistened; dough drops softly rather than rolls.
- 3
Drop 12 spoonfuls over gently simmering fruit. Cover tightly and cook on low heat 15-18 minutes without opening, until centers are cooked. Leave gaps between equal scoops, keep low simmer and lid closed until minimum time. Test fluffy centers without raw batter.
- 4
Serve warm with berry sauce. Allow a short cooling rest, then serve with the berry liquid; it thickens and is very hot immediately after cooking.
Note
This is the covered stovetop Nova Scotia version, not the baked Parks Canada variation. Maintain enough juice under the dumplings to prevent scorching.