Nova Scotian Blueberry Grunt

My Grandma grew up in Oxford, Nova Scotia which is the Blueberry Capital of Canada. This is at the entrance to the town. Her dad owned a general store with a movie theatre on the second floor with a giant swing the middle. The type of thing Twin Peaks episodes are made of. They have a huge frozen foods plant that freeze the teeny tiny blueberries that grow wild in the fields around the small town. The fruit may as well be on the family shield. Our blood runs blue-berry.

Blueberry Grunt (yes that is what it is actually called) is one of the easiest desserts I have ever made. Plus it makes a darn good breakfast. And no, you may not substitute the berries for anything else. Blueberries or bust!

4 c. wild blueberries

1/2 c. sugar

1/2 c. water

Dumplings

1 tbsp. sugar

2 c. flour

4 tsp. baking powder

1/2 tsp. salt

2 tbsp. organic Earth Balance

3/4 c. almond milk

1/2 tbsp. lemon zest.

Dumplings

In a large saucepan combine blueberries, 1/2 c. sugar and water. Cover and bring to a boil on medium heat. Reduce heat and simmer until there’s plenty of juice,¬†approximately¬†5 to 10 minutes.

In a large bowl combine flour, baking powder, salt and 1 tbps. sugar. Cut in the Earth Balance and add enough almond milk to make a soft biscuit dough. Mix in lemon zest.

Drop the dough by tablespoons on top of the hot berry sauce. Cover immediately and cook over medium heat for 5 – 10 minutes without removing the lid.

Serve with vanilla ice cream.

2 thoughts on “Nova Scotian Blueberry Grunt

  1. Jessica, Blueberry Grunt was a special treat at my family cottage in Lunenburg, Nova Scotia in the 70’s I remember having a soup bowl sized serving for lunch. It was served as the reward for actually spending hours with your parents picking the small wild berries by hand in some remote farmers feild. It took a long time to fill that icecream container when all you wanted to do is go back to the beach and swim the afternoon away.

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