Looking for a comforting, old-fashioned dessert that’s bursting with flavor and history? Nova Scotia Blueberry Grunt is a beloved Maritime treat made from simmered wild blueberries and soft dumplings steamed right on top. It’s simple, rustic, and packed with the bright, tangy taste of wild Canadian blueberries.
Whether you enjoy it as a cozy weeknight dessert or serve it with ice cream for guests, this traditional dish is a warm hug in a bowl.
What Is Blueberry Grunt?
The name “grunt” comes from the sound the berries make as they bubble under the dumplings. This dessert is a signature of Acadian and East Coast Canadian cooking, traditionally made in a single pot over a stovetop or campfire. It’s similar to a cobbler, but with dumplings instead of a baked crust.
Nova Scotia Blueberry Grunt
Ingredients
Method
- In a deep skillet or Dutch oven, combine the blueberries, sugar, cinnamon (if using), water, and lemon juice. Bring to a gentle boil over medium heat. Simmer for about 10 minutes, until the berries soften and release a syrupy sauce.
- In a separate bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture becomes crumbly. Stir in the milk just until combined—avoid overmixing to keep the dumplings light and fluffy.
- Drop spoonfuls of the dumpling dough over the simmering blueberry mixture. Space them slightly apart to allow room for steaming.
- Reduce the heat to low and cover the pan tightly with a lid. Steam the dumplings for 15 minutes without lifting the lid. The dumplings will cook in the steam and become tender and fluffy.
- Spoon the dumplings and berries into bowls while hot. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.
Ingredients
For the Blueberry Base:
- 4 cups fresh or frozen wild blueberries
- ½ cup sugar
- ½ teaspoon ground cinnamon (optional)
- ½ cup water
- 1 tablespoon lemon juice
For the Dumplings:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons cold butter
- ¾ cup milk
Step-by-Step Instructions
1. Cook the Blueberries
In a deep skillet or Dutch oven, combine the blueberries, sugar, cinnamon (if using), water, and lemon juice. Bring to a gentle boil over medium heat. Simmer for about 10 minutes, until the berries soften and release a syrupy sauce.
2. Make the Dumplings
In a separate bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture becomes crumbly. Stir in the milk just until combined—avoid overmixing to keep the dumplings light and fluffy.
3. Add the Dumplings
Drop spoonfuls of the dumpling dough over the simmering blueberry mixture. Space them slightly apart to allow room for steaming.
4. Cover and Steam
Reduce the heat to low and cover the pan tightly with a lid. Steam the dumplings for 15 minutes without lifting the lid. The dumplings will cook in the steam and become tender and fluffy.
5. Serve Warm
Spoon the dumplings and berries into bowls while hot. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.
Servings & Time
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Tips & Variations
- Use Wild Blueberries: Nova Scotia’s wild blueberries have a deeper flavor and are smaller than cultivated varieties—perfect for this dish.
- Don’t Peek While Steaming: Keeping the lid closed traps the steam needed to cook the dumplings properly.
- Add a Twist: Try adding a splash of maple syrup to the berries or a pinch of nutmeg to the dumplings.
- Make it Campfire-Friendly: This one-pot recipe can also be made over a campfire with a cast iron Dutch oven.
Storage
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
What to Serve with Blueberry Grunt
- Vanilla Ice Cream – The warm berries melt it into a creamy sauce
- Whipped Cream – Adds a light, airy contrast to the warm dumplings
- Lemon Zest – Sprinkle on top for a bright flavor boost
A Taste of Maritime Tradition
Blueberry Grunt isn’t just a dessert—it’s a piece of Canadian history. This simple, soulful dish has been passed down through generations of Maritime families and continues to be a favorite in Nova Scotia kitchens today. It’s easy to make, hard to resist, and always crowd-pleasing.
Nova Scotia Blueberry Grunt
Ingredients
Method
- In a deep skillet or Dutch oven, combine the blueberries, sugar, cinnamon (if using), water, and lemon juice. Bring to a gentle boil over medium heat. Simmer for about 10 minutes, until the berries soften and release a syrupy sauce.
- In a separate bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture becomes crumbly. Stir in the milk just until combined—avoid overmixing to keep the dumplings light and fluffy.
- Drop spoonfuls of the dumpling dough over the simmering blueberry mixture. Space them slightly apart to allow room for steaming.
- Reduce the heat to low and cover the pan tightly with a lid. Steam the dumplings for 15 minutes without lifting the lid. The dumplings will cook in the steam and become tender and fluffy.
- Spoon the dumplings and berries into bowls while hot. For an extra treat, top with whipped cream or a scoop of vanilla ice cream.