Blueberry Grunt

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Chef Mountain Gap Inn, Smiths Cove, NS

Blueberry Grunt is the homey kind of dessert we all shared around our grandmother’s table.  
At Mountain Gap Inn, it is served warm with
vanilla ice cream or whipped cream.


2 cups (500 mL) fresh or frozen blueberries   

1/4-1/2 cup (50-125mL)  granulated sugar

1/3 cup (75 mL) water



1 cup (250 mL) all-purpose flour        

2 tsp (10 mL) baking powder

1 tsp (5 mL) granulated sugar     

1/4 tsp (1 mL) salt         

1/2 tbsp (7 mL) butter      

1/2 tbsp (7 mL) shortening    

1/3-1/2cup (75-125 mL) milk

vanilla ice cream or whipped cream, as garnish

Wash and drain berries, combine with sugar and water and bring to a boil in a large saucepan. Reduce heat and simmer until berries are soft and sauce begins to thicken, about 5 minutes.

Whisk together flour, baking powder, sugar and salt. Cut in butter and shortening with a pastry blender. Stir in just enough milk to make a soft dough. Drop the batter by spoonfuls on top of the simmering berry sauce. Immediately cover saucepan and cook over medium heat without removing cover for 15-18 minutes. 
Serve warm with ice cream orwhipped cream.  
Serves 4-6. 

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