Blueberry Grunt
This classic Nova Scotia dessert comes together quickly and easily and can even be made over a campfire.
Equipment
- medium pan
- mixing bowl
- lid
Ingredients
Berries
- 4 cups blueberries frozen or fresh
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cinnamon
Grunt
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 cup milk
- Fresh thyme garnish
Instructions
- In a medium pan, combine the berries, sugar, and water. Bring to a boil and then reduce to a simmer until the berries have gotten jammy. Remove from heat, add the cinnamon and lemon juice and set aside.
- Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter then add the milk and combine until just mixed- do not over mix.
- Roll flour mixture into balls and drop them into the berry mixture. Place the pan on medium heat, cover and simmer for 15 minutes. Do not lift the lid- the biscuit topping is steaming itself in the berry juices.
- Top with fresh thyme leaves. Serve warm with cream or ice cream.