Dessert: Canada – Newfoundland and Labrador, Atlantic Canada – Blueberry Grunt

Serving Size: 6

Approximate Time

Prep 30 min

Cook 25 min

Additional 3 min

Total 55 min

Ingredients

- 6 cups (900 g) wild Newfoundland blueberries (or wild blueberries)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (6 g) lemon zest
- 1/2 tsp (1.5 g) ground cinnamon (optional)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) cornstarch (optional, for thicker sauce) mixed with 2 tbsp (30 ml) cold water to make a slurry
- 1/2 cup (120 ml) water (only if needed to loosen berries)
- Dumplings:
  - 2 cups (240 g) all-purpose flour
  - 2 tsp (8 g) baking powder
  - 1/2 tsp (3 g) fine salt
  - 2 tbsp (25 g) granulated sugar
  - 6 tbsp (85 g) cold unsalted butter, cut into small pieces
  - 3/4 cup (180 ml) milk (or buttermilk for tang)
  - 1 tsp (5 ml) vanilla extract (optional)
- To serve: heavy cream, milk, or vanilla ice cream

Instructions

Short Description:
A rustic Newfoundland dessert of stewed wild blueberries topped with biscuit-like dumplings that are steamed until light and fluffy; the name "grunt" comes from the sound the berries make as they cook. Serve warm, traditionally with cream or vanilla ice cream.

Regional Notes:
This Atlantic Canadian version uses wild Newfoundland blueberries for their intensely sweet-tart flavor and deep color; compared with generic blueberry cobblers, the dumplings are dropped on top and steamed in the berry juices rather than baked. The result is a moist, saucy dessert characteristic of coastal Newfoundland home cooking.

1. In a wide, heavy-bottomed pot or large skillet with a tight-fitting lid, combine the blueberries, sugar, lemon juice, lemon zest, cinnamon (if using), and the 2 tbsp (30 g) butter. Stir to combine.
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally so the sugar dissolves and the berries begin to release their juice. If the berries look dry, add up to 1/2 cup (120 ml) water.
3. If you prefer a thicker sauce, stir the cornstarch slurry again and add to the boiling berries; simmer 1–2 minutes until the sauce slightly thickens. Reduce heat to maintain a low simmer.
4. While the berries simmer, make the dumpling dough: in a medium bowl whisk together the flour, baking powder, salt, and 2 tbsp (25 g) sugar.
5. Cut the cold butter into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
6. Stir in the milk (and vanilla if using) just until a soft, slightly sticky dough forms—do not overmix.
7. Using two spoons or a small ice-cream scoop, drop rounded tablespoonfuls of dough directly onto the surface of the simmering berries, spacing them so they are not touching too closely. You should get about 18–24 dumplings.
8. Cover the pot tightly with the lid. Reduce heat to low and steam the dumplings over the simmering berries for 15–20 minutes, until a toothpick inserted into a dumpling comes out clean and the tops are set and puffed.
9. Remove the lid and let the grunt rest 2–3 minutes; the dumplings will settle slightly into the sauce. If you like a lightly browned top, you can place the uncovered pot under a hot broiler for 1–2 minutes—watch closely.
10. Serve the Blueberry Grunt warm, spooning berries and dumplings into bowls and pouring on cream or a scoop of vanilla ice cream.