Old-Fashioned Blueberry Grunt

Here’s my go-to blueberry grunt recipe, with fresh berries bubbling under soft, pillowy dumplings that cook right on top of the fruit. Think of it as a cozy cross between a cobbler and a steamed pudding.

This humble dessert is one of those old-fashioned recipes that never fails to make people smile at my table. I often make it in summer when blueberries are at their peak, and my kids always ask for seconds. There’s something so comforting about warm berries and fluffy dumplings, don’t you think?

What Kind of Blueberries Should I Use?

Wild blueberries are the traditional choice for this classic East Coast dessert, but regular cultivated blueberries will work just fine too. Fresh berries are great when they’re in season, but frozen wild blueberries are actually ideal for this recipe since they tend to be smaller and release more flavor into the sauce. If you’re using frozen berries, there’s no need to thaw them first – just add them straight to the pot. When shopping for fresh blueberries, look for ones that are firm, deep blue in color, and have a slight silvery frost on the skin – these will give you the best flavor.

Options for Substitutions

This classic dessert can be made with several substitutions if you’re in a pinch:

• Wild blueberries: If wild blueberries aren’t available, regular cultivated blueberries work great. You can also try this recipe with other berries like blackberries, raspberries, or a mix of berries. Just keep the total amount at 4 cups.
• Whole milk: You can use 2% milk or even plant-based alternatives like almond or oat milk. Just note that the dumplings might be slightly less rich with non-dairy options.
• All-purpose flour: For a different texture, try using half whole wheat flour and half all-purpose flour. For gluten-free needs, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Butter: You can swap butter with margarine or coconut oil in equal amounts. For dairy-free versions, use your favorite plant-based butter substitute.
• Sugar: Regular sugar can be replaced with brown sugar for a deeper flavor, or coconut sugar for a less refined option. If using frozen berries that are pre-sweetened, you might want to reduce the sugar slightly.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a blueberry grunt is getting the dumplings just right – overmixing the dough will make them tough and chewy instead of light and fluffy, so mix just until the ingredients are combined. When dropping the dumplings onto the simmering berries, avoid the temptation to peek under the lid while they cook, as the steam trapped inside is essential for proper dumpling texture. Another common mistake is cooking the berries at too high a temperature – keep them at a gentle simmer, not a rolling boil, or you’ll end up with a burnt bottom and undercooked dumplings. For the best results, make sure your berries are fully thawed if using frozen ones, and drain off any excess liquid to prevent your sauce from becoming too watery.

What to Serve With Blueberry Grunt?

This cozy Maritime dessert is perfect on its own, but there are some simple ways to make it even more special! A scoop of vanilla ice cream on top is my go-to choice, as it melts beautifully into the warm blueberry sauce. You can also add a dollop of freshly whipped cream or a splash of cold heavy cream poured right over top – this is actually the traditional way to serve it in Nova Scotia. For breakfast or brunch, I like to pair it with a hot cup of coffee or tea to balance out the sweetness of the berries and dumplings.

Storage Instructions

Keep Fresh: This cozy blueberry grunt is best enjoyed right after it’s made, but if you have leftovers, just cover the dish and pop it in the fridge. It’ll stay good for about 2-3 days, though the dumplings might get a bit softer over time.

Save: If you want to prep ahead, you can mix the dry dumpling ingredients and store them in an airtight container for up to a week. When you’re ready to cook, just add the wet ingredients and you’re good to go! The blueberry mixture can also be made a day ahead and stored in the fridge.

Warm Up: To enjoy leftover grunt, gently warm it in the microwave for 30-45 seconds, or until it’s heated through. Add a small scoop of vanilla ice cream on top, and it’ll taste almost as good as fresh!

Preparation Time	15-20 minutes
Cooking Time	26-30 minutes
Total Time	41-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 320-350 g

Ingredients

For the blueberry base:

• 2 tbsp butter (I use Kerrygold unsalted)
• 4 cups wild blueberries (fresh or frozen)
• 1/2 cup water
• 1/2 cup sugar

For the dumpling dough:

• 1 cup whole milk (at room temperature)
• 2 cups all-purpose flour (I use King Arthur)
• 1 tsp salt
• 1 tbsp sugar
• 1/3 cup butter, softened (room temperature for easier mixing)
• 1 tbsp baking powder

Step 1: Prepare the Dry Dumpling Mix

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt

In a medium bowl, combine the flour, baking powder, sugar, and salt, and mix together with a fork until evenly distributed.

This pre-mixing ensures your leavening agent is evenly distributed throughout, which gives you light, fluffy dumplings.

Set the dry mixture aside while you prepare the blueberries.

Step 2: Build the Blueberry Base

• 4 cups wild blueberries
• 1/2 cup water
• 1/2 cup sugar
• 2 tbsp butter

In a large pot (at least 4-quart capacity), combine the blueberries, water, sugar, and 2 tablespoons butter.

Bring to a rolling boil over medium-high heat, then reduce heat to medium and simmer for 8-10 minutes, stirring occasionally.

This allows the blueberries to release their juices and creates a syrupy, flavorful base.

The blueberries should be mostly broken down and the liquid should have thickened slightly—this is your foundation for the dumplings to cook in.

Step 3: Make the Dumpling Dough

• dry ingredient mixture from Step 1
• 1/3 cup butter, softened
• 1 cup whole milk

While the blueberries simmer, add the softened butter to your dry ingredient mixture from Step 1.

Using your fingertips or a fork, rub the butter into the flour mixture until it resembles coarse breadcrumbs—this distributes the fat evenly for tender dumplings.

Pour in the milk and gently stir with a fork until just combined into a soft, slightly shaggy dough.

I like to use room-temperature milk here because it mixes more easily into the flour without creating tough spots.

Don’t overmix; the dough should be soft and cohesive but not smooth.

Step 4: Assemble and Cook the Grunt

• blueberry mixture from Step 2
• dumpling dough from Step 3
• parchment paper

Once the blueberry mixture from Step 2 is simmering gently, drop spoonfuls of the dough from Step 3 directly onto the hot blueberries, spacing them about an inch apart.

You should have about 12-16 dumplings.

Cover the pot first with a piece of parchment paper (this prevents condensation from making the dumplings soggy), then top with a tight-fitting lid.

Maintain a gentle simmer and cook for exactly 15 minutes without lifting the lid—this steams the dumplings to tender perfection.

When you lift the lid at the end, the dumplings should be puffed, cooked through, and sitting on top of the thick blueberry sauce.

Step 5: Serve Warm

Remove the pot from heat and carefully remove the parchment paper and lid.

The grunt is best enjoyed immediately while still warm, with the dumplings sitting in their blueberry sauce.

Serve directly from the pot into bowls, making sure each person gets a dumpling or two with plenty of the syrupy blueberries.