The Best Nova Scotia Blueberry Grunt: A Taste of Home

Nova Scotia Blueberry Grunt

Nova Scotia Blueberry Grunt – doesn’t just the name make you smile? For me, it instantly conjures up vivid memories of long summer evenings by the rolling ocean, the air thick with the scent of salt and sweet blueberries. This isn’t merely a dessert; it’s a warm, enveloping hug in a bowl, a cherished piece of maritime culinary history, and a direct, heartwarming link to those treasured family gatherings. I vividly remember the first time I proudly served this to my husband; he looked at me with a delightfully perplexed expression, asking, A grunt? What on earth even is that? Well, my friends, prepare yourselves, because it’s nothing short of pure blueberry magic!

Imagine that rustic, glistening fruit, bubbling gently, topped with the most tender, cloud-like dumplings that steam to perfection right there on top of the berries. The genius of it all? No oven needed for the ‘grunt’ part itself, making it perfect for cozy stovetop cooking! While the aroma alone is enough to transport you, this particular recipe holds a little family secret tucked into it, guaranteeing those dumplings an extra whisper of unparalleled tenderness – a culinary trick I adore as much as finding unique flavor combinations in something like Peppermint Mocha Pudding Parfaits. This secret is truly what elevates our Nova Scotia Blueberry Grunt to an unforgettable experience.

Ready to truly dive into an authentic Nova Scotia Blueberry Grunt experience that’s as unique as it is delicious? This traditional dessert, with its unique name and even more unique cooking method, promises a taste adventure unlike any other. Much like uncovering the mysteries behind Blue Moon Ice Cream’s flavor secrets, discovering the simple joy of a homemade Nova Scotia Blueberry Grunt is a delightful journey for your palate. So, let’s stop reminiscing and get cooking – your taste buds are in for an incredible treat!

Nova Scotia Blueberry Grunt: A Taste of Home

Recipe by MayaCourse: DessertCuisine: CanadianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A truly authentic Nova Scotia Blueberry Grunt recipe, featuring tender steamed dumplings bubbling over sweet, juicy blueberries. A rustic, comforting dessert that’s surprisingly easy to make.

Ingredients

• 3 cups fresh or frozen blueberries (if frozen, do not thaw)

• 1/2 cup granulated sugar (adjust to taste)

• 1/4 cup water

• 1 tablespoon lemon juice

• 1 1/2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 cup cold butter, cut into small pieces

• 3/4 cup milk

Directions

• In a large, heavy-bottomed pot or Dutch oven, combine blueberries, 1/2 cup sugar, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves and berries start to release their juices, about 5-7 minutes.
• While the blueberries are simmering, prepare the dumpling dough. In a medium bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add the milk, stirring with a fork until just combined. Be careful not to overmix; a few lumps are fine.
• Drop spoonfuls of the dumpling dough directly onto the simmering blueberries. Do not stir. Cover the pot tightly with a lid.
• Reduce heat to low and simmer for 15-20 minutes, or until the dumplings are puffed up and cooked through. Avoid lifting the lid during cooking to keep the steam trapped inside.
• To check for doneness, you can carefully remove one dumpling and gently break it open – it should be light and fluffy, with no raw dough in the center.
• Remove from heat and let sit, covered, for another 5 minutes before serving.
• Serve warm with a dollop of vanilla ice cream or fresh cream.

Notes

• The Grunt’s Secret: The key to truly tender dumplings is to resist the urge to peek! Keeping the lid on traps the steam, allowing them to cook perfectly. Once you drop them in, leave that lid *tight* until the time is up. Trust me on this one, it makes all the difference.
• Sweetness Balance: Blueberries vary greatly in sweetness. Taste your berry mixture after it simmers for a few minutes and before adding the dumplings. If your berries are tart, feel free to add another tablespoon or two of sugar to the fruit mixture. It’s your kitchen, your rules!
• Fresh vs. Frozen: You can absolutely use frozen blueberries! Just make sure not to thaw them first. Add them directly to the pot from frozen, and they’ll release their juices beautifully as they heat up. No fuss, no muss!