Wild Blueberry Grunt (Nova Scotia)

Blueberry Grunt is a delicious Nova Scotian dessert recipe that dates back to the earliest settlers - and the bonus is that it's so easy to make! There is likely to be a grunt recipe in every local cookbook. Believe it or not, Canada is the world's largest producer and exporter of wild blueberries, also known as “lowbush blueberries,” mostly grown in Québec and the Atlantic provinces.

Sauce:
4 cups wild blueberries (1 L)
½ tsp. ground nutmeg (2 mL)
½ tsp. ground cinnamon (2 mL)
¾ cup raw fine sugar (175 mL)
1 Tbsp. lemon juice, freshly squeezed (15 mL)
½ cup water (125 mL)

Dumplings:
2 cups all-purpose flour, unbleached (500 mL)
4 tsp. baking powder (20 mL)
½ tsp. sea salt (2 mL)
1 Tbsp. raw fine sugar (15 mL)
2 Tbsp. butter or shortening (30 mL)
milk

In a large saucepan with cover, heat berries, nutmeg, cinnamon, sugar, lemon juice and water; boil gently until well blended and slightly cooked down. In a mixing bowl sift flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce.

Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through.

Transfer cooked dumplings to serving dish. Ladle sauce over top; serve with whipped cream or ice cream.