An old-fashioned and traditional dessert from Nova Scotia, this Wild Blueberry Grunt is served warm with a scoop of vanilla ice to create a unique and comforting dessert recipe.
Course Dessert
Cuisine American
Keyword bluberries, grunt
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 8
Calories 648kcal
Ingredients
6cupswild blueberries (I like the frozen Wyman's of Maine. You'll need two 15 ounce bags.)
In a large cast iron pot, add the blueberries, water, sugar, lemon juice, and cinnamon. Stir to combine. Bring to a gentle boil over medium-low heat.
In the meantime, prepare your dumpling dough but whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using your fingers, cut the butter into the dry mixture. Then, stir in the buttermilk until the dough just comes together.
When the blueberry mixture is at a low boil, turn the heat to low. Spoon and submerge the dough into the blueberry mixture. (Each dumpling should be about 1x2 inches, yielding about 16 dumplings.) Cover with a lid and cook over low heat until the dough is cooked. About 15 minutes.
Serve the dumplings with the blueberries and sauce spooned over top with a scoop of vanilla ice cream.