Dessert: Canada – Nova Scotia, Atlantic Canada – Nova Scotia Blueberry Grunt

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 4 cups (560 g) wild Nova Scotia blueberries, fresh or frozen
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (120 ml) water
- 1 tbsp (8 g) cornstarch
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1 g) ground cinnamon (optional)
- Pinch of salt

Dumplings:
- 1 1/2 cups (195 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1.5 g) salt
- 3 tbsp (42 g) cold unsalted butter, cut into small pieces
- 2/3 cup (160 ml) milk (or buttermilk for a tangier dumpling)
- 1 tsp (5 ml) vanilla extract

To serve (optional):
- Whipped cream or vanilla ice cream

Instructions

Short Description:
A classic Maritime stovetop dessert of wild Nova Scotia blueberries simmered into a fragrant sauce with tender steamed dumplings (grunts) dropped on top and cooked until puffed.

Regional Notes:
This Nova Scotia version uses wild blueberries native to the province, smaller and more intensely flavored than cultivated berries. The dish is cooked entirely on the stovetop so the dumplings steam in the blueberry sauce — a hallmark method in Atlantic Canada.

1. In a large heavy skillet or wide saucepan (10–12 inch/25–30 cm) combine the blueberries, 1/2 cup (100 g) sugar, lemon juice, and 1/2 cup (120 ml) water. Stir gently to combine.
2. In a small bowl whisk the cornstarch with 1 tbsp (15 ml) cold water until smooth; stir into the blueberry mixture. Add the 2 tbsp (28 g) butter and a pinch of salt.
3. Set the skillet over medium heat and bring the berries to a gentle simmer, stirring occasionally. Let simmer 4–6 minutes until the berries begin to break down and the sauce slightly thickens.
4. While the berries simmer, make the dumpling dough: in a medium bowl whisk together the flour, 2 tsp (8 g) baking powder, 2 tbsp (25 g) sugar, and 1/4 tsp (1.5 g) salt.
5. Work the 3 tbsp (42 g) cold butter into the dry ingredients with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
6. Stir the 2/3 cup (160 ml) milk and 1 tsp (5 ml) vanilla into the flour mixture just until a soft dough forms; do not overmix.
7. Reduce the heat under the blueberry skillet to low so the sauce is at a gentle simmer. Using two spoons or a small ice-cream scoop, drop heaping tablespoons of dough (about 1–2 tbsp/15–25 g each) onto the surface of the simmering berries, spacing them so steam can circulate.
8. Immediately cover the skillet tightly with a lid to trap steam and cook on low for 12–15 minutes, until dumplings are puffed and set (a toothpick inserted into a dumpling should come out clean).
9. Remove the lid, sprinkle the dumplings with the 1 tsp (5 ml) vanilla extract and 1/4 tsp (1 g) cinnamon if using, and let sit 1–2 minutes. Gently spoon berries and sauce over the dumplings.
10. Serve warm straight from the skillet with whipped cream or vanilla ice cream if desired. Grunt keeps covered in the refrigerator for 1–2 days; reheat gently on the stovetop.