A classic East Coast dessert featuring warm stewed blueberries topped with soft, fluffy dumplings. It’s simple, comforting, and deeply rooted in Maritime tradition.

Why You’ll Love This Recipe

• Traditional Maritime comfort food made with humble ingredients

• No oven required—perfect for summer or small kitchens

• Fresh or frozen blueberries both work beautifully

• Dumplings steam right on top for a rustic, one-pot dessert

• Ready in under 45 minutes

Ingredients

For the Blueberry Base:

• 4 cups fresh or frozen blueberries

• ½ cup sugar

• ¼ cup water

• 1 tablespoon lemon juice

• ½ teaspoon cinnamon (optional)

For the Dumpling Topping:

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 tablespoons sugar

• 2 tablespoons cold butter, cut into small pieces

• ⅔ cup milk

Directions

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 280 kcal per serving

1. In a deep skillet or wide saucepan with a tight-fitting lid, combine blueberries, sugar, water, lemon juice, and cinnamon.

2. Simmer the mixture over medium heat for 5–7 minutes, until the berries release their juices and begin to bubble.

3. In a medium bowl, whisk together flour, baking powder, salt, and sugar.

4. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

5. Add milk and stir gently until just combined into a soft dough—do not overmix.

6. Drop spoonfuls of the dough over the simmering blueberry mixture, spacing them apart slightly.

7. Cover the pan tightly and reduce heat to low.

8. Simmer gently for 15 minutes without lifting the lid. The dumplings should be puffed and fully cooked through.

9. Remove from heat and let the grunt rest, uncovered, for 5 minutes before serving.

10. Spoon warm blueberries and dumplings into bowls and serve immediately.

Serving Ideas

• Top with a scoop of vanilla ice cream or a spoonful of whipped cream

• Add a drizzle of maple syrup for a true Canadian finish

• Enjoy leftovers cold or gently reheated

Tips & Variations

• Use wild blueberries for an authentic Nova Scotia flavor

• Frozen blueberries work well—no need to thaw

• Add orange or lemon zest to the dumpling batter for extra brightness

• For dairy-free, substitute plant-based butter and milk

Frequently Asked Questions

Why is it called a “grunt”?
The name comes from the bubbling, “grunting” sounds the fruit makes as it simmers beneath the dumplings.

Can I use other fruits?
Yes, try it with raspberries, blackberries, or a mix of summer berries.

Can this be made ahead?
It’s best served fresh, but leftovers keep well in the fridge for 1–2 days.

Can I reheat it?
Yes. Warm gently on the stovetop or microwave individual portions until heated through.

Final Thoughts

Nova Scotia Blueberry Grunt is a celebration of simplicity, flavor, and regional heritage. With its sweet berry base and tender dumplings, it’s the kind of dessert that feels like home—no matter where you are. Enjoy it warm and shared with good company.