Dessert: Canada – New Brunswick, Atlantic Canada – Blueberry Grunt

Serving Size: 6

Approximate Time

Prep 30 min

Cook 20 min

Additional 5 min

Total 55 min

Ingredients

- 6 cups (900 g) wild New Brunswick blueberries, rinsed and picked over
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 tsp (1 g) ground cinnamon
- Pinch ground nutmeg (optional)
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (120 ml) water (or as needed to start simmer)
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (3 g) fine salt
- 2 tbsp (25 g) granulated sugar (for dumplings)
- 4 tbsp (56 g) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) whole milk or buttermilk
- 1 tsp (5 ml) vanilla extract
- Extra butter and a sprinkle of sugar or cinnamon-sugar for finishing (optional)
- Vanilla ice cream or softly whipped cream, for serving (optional) — about 1 pint (475 ml) ice cream

Instructions

Short Description:
A warm, rustic dessert of tender wild blueberries simmered with sugar and spices, topped with dropped biscuit dumplings that steam until fluffy. Serve hot with cream or vanilla ice cream for a classic Atlantic Canadian finish.

Regional Notes:
This New Brunswick version uses local wild blueberries, prized for their concentrated, slightly tart flavor that sets it apart from garden or imported berries. The dumplings are steamed directly over the simmering fruit (the "grunt" method), rather than baked, which keeps them moist and traditional to the region.

1. In a 3.5- to 4-quart heavy skillet or saucepan with a tight-fitting lid, combine blueberries, 3/4 cup (150 g) sugar, lemon juice, lemon zest, 1/4 tsp (1 g) cinnamon, pinch nutmeg (if using), and 1/2 cup (120 ml) water. Stir to combine and bring to a gentle simmer over medium heat.
2. In a small bowl, whisk cornstarch with 1-2 tbsp (15-30 ml) cold water to make a smooth slurry. Stir the slurry into the simmering berries and continue to cook 2–3 minutes until the mixture thickens slightly. Remove from heat and stir in 2 tbsp (28 g) butter until melted. Keep the mixture hot.
3. While the berries are heating, make the dumpling dough: in a medium bowl whisk together 2 cups (250 g) flour, 1 tbsp (15 ml) baking powder, 1/2 tsp (3 g) salt, and 2 tbsp (25 g) sugar.
4. Cut the 4 tbsp (56 g) cold butter into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
5. Stir in 3/4 cup (180 ml) milk (or buttermilk) and 1 tsp (5 ml) vanilla just until a soft, slightly sticky dough forms. Do not overmix.
6. Drop spoonfuls (about 2 tbsp / 30 ml each) of the dough directly onto the hot blueberry mixture, spacing them so they do not touch; you should get roughly 12–14 dumplings depending on size.
7. Cover the skillet tightly with the lid and reduce heat to low. Steam the dumplings over the simmering berries for 12–18 minutes, checking at 12 minutes for doneness by inserting a toothpick into a dumpling — it should come out clean or with a few moist crumbs. Do not lift the lid frequently.
8. If desired, dot the cooked dumplings with a little extra butter and sprinkle lightly with sugar or cinnamon-sugar. Let stand 2 minutes before serving.
9. Serve warm straight from the pan in bowls, spooning berries and syrup beneath and around the dumplings. Top with vanilla ice cream or whipped cream if desired.