Dessert: Canada – Prince Edward Island, Atlantic Canada – PEI Blueberry Grunt

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

- 5 cups (700 g) wild blueberries (fresh or frozen)
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (65 g) packed light brown sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- Pinch of salt
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) cold water

Dumplings:
- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) salt
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) buttermilk (or whole milk with 1 tsp vinegar as substitute)

For serving (optional):
- Vanilla ice cream or heavy cream, 1 pint (473 ml) or to taste
- Lemon zest or finely chopped mint for garnish (optional)

Instructions

Short Description:
A rustic Atlantic Canadian dessert of wild PEI blueberries simmered into a glossy stew with tender steamed dumplings on top, traditionally served warm with cream or vanilla ice cream.

Regional Notes:
This Prince Edward Island version uses local wild (lowbush) blueberries—smaller and more intensely flavored than cultivated berries—and steams the biscuit-style dumplings directly on top of the bubbling blueberry mixture, giving a distinct steamed-dumpling texture rather than baked topping or pie crust.

1. In a heavy 10–12 inch (25–30 cm) skillet or Dutch oven set over medium heat, combine the blueberries, granulated sugar, brown sugar, lemon juice, vanilla, butter, and a pinch of salt. Stir to combine and bring to a gentle simmer, about 6–8 minutes, until the sugar dissolves and the berries begin to release juices.
2. Stir the cornstarch into the cold water to make a slurry, then stir the slurry into the simmering blueberry mixture. Continue to cook, stirring, until the sauce becomes glossy and slightly thickened, about 1–2 minutes. Reduce heat to medium-low so the mixture remains hot but not at a violent boil.
3. Meanwhile, make the dumpling dough: in a medium bowl whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and cut or rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
4. Add the buttermilk and stir just until a soft, sticky dough forms. Do not overmix.
5. Using a spoon or small ice-cream scoop, drop heaping tablespoons of the dumpling dough onto the surface of the hot blueberry mixture, spacing them evenly (you should get about 12–15 dumplings). The dumplings will sit on top of the berries.
6. Cover the skillet tightly with a lid (or place a sheet of foil under the lid to ensure a good seal) and reduce heat to low. Steam the dumplings over the simmering berries until they are set through and springy when touched, about 15–20 minutes. Do not lift the lid during steaming.
7. If you prefer browned tops, remove the lid and place the skillet under a hot broiler for 1–2 minutes to lightly brown the dumplings—watch closely to avoid burning. (This step is optional; traditional PEI grunts often keep the dumplings steamed and pale.)
8. Let the grunt rest 5 minutes. Spoon warm blueberry and dumpling portions into bowls and serve immediately with vanilla ice cream or a splash of heavy cream. Garnish with lemon zest or mint if desired.