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Lunch: Blueberry Grunt


This traditional recipe has been used for hundreds of years and is consistently one of the most searched on our website.

Serves 4

Recipe courtesy of Nimbus Publishing, adapted from Out Of Old Nova Scotia Kitchens


  • 4 cups blueberries
  • ½ cup sugar (or more to taste)
  • ½ cup water
For dumplings: 
  • 2 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 tsp sugar
  • 1 Tbsp butter
  • 1 Tbsp shortening
  • ¼ cup milk, or more if necessary


  1. Mix blueberries, sugar, and water in saucepan. Bring to boil, then reduce to simmer.
  2. Sift flour, baking powder, salt, and sugar into bowl.
  3. Using two knives or pastry cutter, cut butter and shortening into flour mixture. Add milk to flour and mix until a soft biscuit dough forms. Add more milk as needed.
  4. Place the blueberry mixture into square pan.
  5. Drop dough by spoonful onto hot blueberries.
  6. Cover tightly with tin foil. The dumplings will cook on the blueberries in about 15 minutes. Serve hot with whipped cream or vanilla ice cream.

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