Original Blueberry Grunt (Step-by-Step Recipe)

There’s something timeless and comforting about a bowl of warm blueberry grunt. This classic East Coast dessert is a beloved Maritime staple that turns humble ingredients into a nostalgic, cozy treat. If you’ve ever picked wild blueberries or watched your grandma drop biscuit dough into simmering fruit, you know just how magical this dessert can be.

In this post, I’m walking you through exactly how to make a traditional Blueberry Grunt—the real way, no shortcuts. Sweet, juicy berries on the bottom, fluffy biscuit topping on top, all gently steamed in a pot until everything melds into a rustic, spoonable delight.

What Is Blueberry Grunt?

A “grunt” is a classic steamed fruit dessert, commonly found in Nova Scotia kitchens. The name comes from the sound it makes while cooking—little bubbling and “grunting” noises as the dough steams and the fruit simmers. Unlike crisps or cobblers, this one is cooked right on the stovetop, making it perfect for summer when you don’t want to turn on the oven.

Ingredients

For the Blueberry Base:

• 2 cups fresh or frozen blueberries
• ¾ cup water
• ½ cup sugar

For the Dumpling Topping:

• 1½ cups flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon butter
• ½ cup milk

Step-by-Step Instructions

1. Simmer the Blueberries
   In a medium pot, combine the blueberries, water, and sugar. Bring to a gentle boil over medium heat and let it cook until the berries begin to break down and the syrup starts to form—about 5 minutes. Stir occasionally so the sugar dissolves evenly and the fruit doesn’t stick.

1. Make the Dumpling Dough
   While the berries are cooking, prepare the biscuit topping: In a mixing bowl, sift together the flour, baking powder, and salt. Cut in the butter with your fingertips until the mixture resembles coarse crumbs. Add the milk and stir gently until a soft dough forms. Don’t overmix—just enough to bring it together.

1. Drop Dough Over Blueberries
   Once the blueberries are simmering nicely and the syrup has thickened slightly, drop spoonfuls of the dough over the hot fruit. Try to cover the surface as evenly as possible, but don’t worry if some fruit peeks through—it will rise and spread as it cooks.

1. Steam the Grunt
   Cover the pot with a tight-fitting lid. Turn the heat to low and let it steam for 15 minutes. Important: Don’t lift the lid while it steams! This traps the moisture and cooks the dough into fluffy dumplings. After 15 minutes, check the center of a dumpling with a toothpick—it should come out clean.

1. Serve Warm
   Scoop the blueberry grunt into bowls while it’s still warm, making sure to get both stewed berries and a dumpling in every serving. Top with whipped cream, vanilla ice cream, or enjoy it just as it is. It’s rustic, fruity, and so satisfying.

Tips for Success

Use fresh blueberries when in season for the best flavor, but frozen works great too—no need to thaw. Don’t skip the lid during steaming or your dumplings might stay doughy. Try lemon zest in the dough if you want a little brightness to balance the sweetness.

Storing and Reheating

This dessert is best enjoyed warm and fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave.

Final Thoughts

Blueberry Grunt is more than just dessert—it’s a bite of Maritime tradition. Whether you grew up eating this in your grandmother’s kitchen or you’re discovering it for the first time, it’s one of those recipes that brings warmth and joy to the table every time.

If you give this recipe a try, I’d love to hear how it turns out. Let me know in the comments or tag your photo so I can see your version of this East Coast classic.

Recipe and photo source: https://seasonedambition.blogspot.com/2012/09/blueberry-grunt.html