How To make Blueberry Grunt
2 pt Fresh or frozen blueberries
1/2 c Plus 2 tb sugar; divide
1/2 c Water
Warm if using frozen blueber -ries 2 tb Instant tapioca
2 c All-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
4 tb Unsalted butter; chilled
1/2 c Milk
1 lg Egg
2 tb Light brown sugar
In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, 5 to 6 hours on LOW.
In a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn the slow-cooker setting to HIGH. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls. Source: Ready and Waiting, Rick Rodgers -----
How To make Blueberry Grunt's Videos
How To Make Nova Scotia Blueberry Grunt (Easy No-Bake Dessert) | Kelly Neil
Get the full recipe:
Nova Scotia Blueberry Grunt:
Blueberry season is almost here so today I’m in my home kitchen showing you how to make my favourite blueberry grunt recipe! Blueberry grunt is basically a blueberry cobbler cooked on the stovetop instead of the oven. You can make this recipe with fresh or frozen blueberries — in the video, I’m using frozen. Using fresh or frozen Nova Scotia wild blueberries is what makes this a Nova Scotia blueberry grunt.
------------------------------------------
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
About Kelly Neil:
Kelly Neil is a food photographer and recipe blogger who lives and works in her home province of Nova Scotia, Canada.
Grill This Smoke That - Blueberry Grunt (Nova Scotia, Part 3 of 4)
In this episode inspired by the province of Nova Scotia, Steph The Grilling Gourmet Legari is joined by Michelle VandenBosch, the owner of Rebel Petal. In this segment they prepare blueberry grunt done on the grill. Make sure to watch part 4 to see how it turned out!
To watch more segments from this series, please go to
Preschooler makes Blizzard Day Blueberry Grunt
Starring three year old Lia Rose from Dartmouth Nova Scotia. #HfxSnow #Blizzard
Top with real whip cream or vanilla ice cream!
Please SHARE!!!!!!!
DFS Recipes - Blueberry Grunt
The DirectFood.store kitchen team had a chance to test out a delicious recipe on our blog for Blueberry Grunt.
It uses delicious ingredients from our Shop, like fresh blueberries from Peace Arch Farms Ltd., fresh free-range eggs from The Egg Store and whole goat milk from Goat's Pride Dairy.
This easy to make dessert recipe tasted fantastic!
Try out the original recipe here –
Enjoy the video!
How to Make Blueberry Dumpling (Blueberry Grunt)
How to make blueberry dumpling (blueberry grunt) an tasty east coast dessert.
Blueberry Grunt
This recipe is really blueberries and dumplings. It is a traditional Nova Scotia favourite totally cooked in a pan on top of the stove. There are other versions that bake it in the oven, but this one is my real favourite. I think personally that the name of this dish is given to put people who have never had it off. Oh you don't want any? Great! All the more for me! lol. Or it is said also that the lid on the pot rattles and the sound of the blueberry sauce cooking makes a grunting sound.
When making this recipe I usually cut the dumpling recipe in half, but I will give the whole recipe here. I personally find I like more sauce and fewer dumplings.
Recipe follows:
Blueberry Grunt
Yield 6-8 servings (small servings)
Sauce
4 cups (1 litre (4 x 250 ml) wild (or cultivated) blueberries fresh or frozen
1/2 teaspoon (2 ml) nutmeg
1/2 teaspoon (2 ml) cinnamon
3/4 cup (175 ml) sugar (UK caster sugar)
1 Tablespoon (15 ml) lemon juice
1/2 cup (125 ml) water
Dumplings:
2 cups (500 ml) all purpose flour USA use bread flour, UK use strong flour
4 teaspoons (20 ml) baking powder
1/2 teaspoon (2 ml) salt
1 Tablespoon (15 ml) sugar (UK caster sugar)
2 Tablespoons (30 ml) butter or shortening
approximately 3/4 cup (120 ml) milk
Heat berries, spices, sugar, lemon juices and water in a skillet: boil gently until well blended and slightly cooked down.
Blend flour, baking powder, salt and sugar in a bowl. Cut in the butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 25 to 30 minutes (NO PEEKING!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to an individual bowl. Ladle sauce over the top; serve warm with whipped cream, vanilla or blueberry ice cream or heated maple syrup. Scrumptious!
Recipe is from Blue Magic, Marketing and Economics Services, Nova Scotia Department of Agriculture and Marketing