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:

• 4 cups wild blueberries (can use fresh or frozen)
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tbsp butter

For the dumpling dough:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 1/3 cup butter, softened
• 1 cup whole milk

Step 1: Cook the Blueberries

• 4 cups wild blueberries (can use fresh or frozen)
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tbsp butter

In a medium-large pot with a tight-fitting lid, combine the wild blueberries, water, granulated sugar, and butter.

Bring the mixture to a boil.

Once boiling, cook the blueberries for 3 to 5 minutes, then reduce the heat to medium-low.

Simmer the berries until the liquid becomes syrupy, about 8 to 10 minutes.

I like to gently stir the berries now and then to make sure nothing sticks to the bottom.

Step 2: Prepare the Dumpling Dough

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2 tbsp butter (room temperature)
• 3/4 cup milk

While the berries are cooking, make the dumpling dough.

In a medium-large bowl, mix together flour, baking powder, sugar, and salt with a fork.

Using your hands, rub room-temperature butter into the flour until the mixture is coarse and crumbly.

Pour in the milk, and use a fork to mix everything together to a soft dough.

Set the dough aside until ready to use.

For fluffier dumplings, I recommend mixing the dough just until combined.

Step 3: Add Dumpling Dough and Steam

• dumpling dough from Step 2
• cooked blueberries from Step 1

Once the berries are syrupy, use a spoon to drop spoonfuls of the dumpling dough all over the hot blueberries, covering most of the surface.

Cover the pot with a large square of parchment paper and then place the lid on top.

Simmer on medium-low for 15 minutes.

Do not lift the lid during this time, as the steam is essential for cooking the dumplings properly.

Step 4: Serve the Blueberry Grunt

Remove the lid from the pot, and carefully lift off the parchment paper to avoid being burned by the hot steam or letting the condensation drip into the dish.

Serve the blueberry grunt warm, straight from the pot, topped with ice cream or whipped cream as you like.

I find a scoop of vanilla ice cream really brings out the flavors.