Nova Scotia blueberry grunt is a cozy, old-fashioned dessert that highlights sweet, bubbling blueberries topped with tender dumplings. As the berries simmer on the stovetop, they create a thick, jammy sauce while the soft dough cooks gently on top, soaking up all that vibrant flavor.
This rustic dessert is simple, comforting, and best served warm. With its rich berry base and fluffy topping, it’s the kind of recipe that feels nostalgic and perfect for sharing straight from the pot.
Ingredients You’ll Need
Simple pantry staples and fresh or frozen blueberries come together to create this classic stovetop dessert.
For the Blueberry Base:
- 4 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter
- 1/2 cup milk
How to Make Nova Scotia Blueberry Grunt
- In a large saucepan, combine the blueberries, sugar, water, and lemon juice.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally, until the berries release their juices.
- Reduce the heat and allow the berries to simmer while preparing the dumpling dough.
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in the milk just until a soft dough forms.
- Drop spoonfuls of the dough directly onto the simmering blueberry mixture.
- Cover the saucepan with a tight-fitting lid and reduce the heat to low.
- Cook without lifting the lid until the dumplings are puffed and cooked through.
- Remove from heat and let rest briefly before serving.
Tips, Variations & Storage
- Keep the lid on while the dumplings cook to ensure they steam properly.
- Frozen blueberries work well and do not need to be thawed.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Serve warm with vanilla ice cream or lightly sweetened whipped cream.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Why is it called a grunt?
The name comes from the gentle bubbling or “grunting” sound the blueberries make as they simmer beneath the dumplings.
Can I use other berries?
Yes, this method works well with blackberries or mixed berries, though blueberries are traditional.
How do I know when the dumplings are done?
They should be puffed up and firm to the touch. A toothpick inserted into the center should come out clean.
Can this dessert be made ahead of time?
It’s best served fresh and warm, but leftovers can be stored and reheated gently before serving.
Nova Scotia Blueberry Grunt
Ingredients
Method
- Add the blueberries, water, sugar, and 2 tablespoons of butter to a medium-large pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce the heat and simmer 1–2 minutes until the berries are juicy and loose, not syrupy.
- Meanwhile, in a mixing bowl whisk together the flour, baking powder, sugar, and salt.
- Rub the ⅓ cup of room-temperature butter into the flour mixture with your fingertips until it resembles coarse crumbs.
- Make a well in the centre and pour in the milk. Stir gently with a fork until a soft, shaggy dough forms.
- Use a spoon to drop portions of the dumpling dough evenly over the surface of the hot berries, leaving space between pieces for steam circulation.
- Cover the pot tightly with a large square of parchment paper and then the lid. Reduce heat to low so the berries bubble softly and steam the dumplings for about 15 minutes.
- Remove the lid and carefully lift off the parchment paper. Serve the blueberry grunt warm, with vanilla custard, ice cream, or whipped cream if desired.
Notes