Nova Scotia Blueberry Grunt

Updated January 2026 with new photos, expanded notes, and clearer instructions.

Nova Scotia blueberry grunt is a traditional stovetop dessert made by simmering wild blueberries until juicy, then steaming soft dumplings directly on top.

Nova Scotia blueberry grunt is a classic dessert that’s been around for generations. It’s cooked entirely on the stovetop, starting with berries simmered until juicy, then topped with a soft dumpling dough that steams gently under a lid.

You can make it when fresh wild blueberries are in season, or with frozen ones the rest of the year. In summer, it keeps the oven off, and in winter, it’s a small reminder that warm weather will return.

Ingredients for Blueberry Grunt

Ingredient Notes

• All-Purpose Flour: Avoid self-rising flour, as the leavening is added separately.
• Baking Powder: Use freshly or recently opened baking powder for reliable lift in the dumplings.
• Blueberries (Wild): Wild blueberries are smaller and more concentrated than cultivated ones, which gives a looser, more flavourful sauce. Fresh or frozen both work, and frozen berries can be used straight from the freezer.
• Butter (Salted): I use salted butter for all of my recipes. Let it come to room temperature for the dumplings so it rubs evenly into the flour.
• Milk (Whole): I use whole milk for all of my recipes. The higher fat content gives the dumplings a softer texture.
• Salt (Table): I use table salt for all of my recipes.
• Sugar (Granulated): Regular white granulated sugar is what I use here.
• Water: Tap water is fine.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Milk (Whole): Use 1 cup of 2% milk.
• Sugar (Granulated): Use an equal amount of light brown sugar or dark brown sugar (sometimes called old-fashioned brown sugar).
• Wild Blueberries: You can use the same amount of cultivated high-bush blueberries, but it won’t be the same.

Recipe Variations

Try any of the following for a twist on this blueberry grunt recipe:

• Almond Extract: ¼ teaspoon, stirred into the milk before mixing the dumpling dough
• Bay Leaf: 1 whole leaf, added to the pot while the blueberries simmer and removed before adding dumplings
• Cardamom: ⅛ to ¼ teaspoon, ground, mixed into the dumpling dry ingredients
• Cinnamon: ½ teaspoon, ground, added to the berries along with the sugar
• Citrus Zest: 1 teaspoon of lemon or orange zest, finely grated, stirred into the berries before adding the dumpling dough
• Ginger: ¼ teaspoon ground or ½ teaspoon finely grated fresh, stirred into the blueberries during the initial simmer
• Nutmeg: ⅛ teaspoon, freshly grated, added to the dumpling dough with the flour
• Rum (Dark or Spiced): 1 tablespoon, stirred into the berries before adding the dumpling dough

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Blueberry Grunt

STEP 1: Add the blueberries, water, sugar, and butter to a medium-large pot. Bring to a boil, then simmer briefly until the berries burst and the liquid looks glossy and loose.

STEP 2: In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Rub in the butter until the mixture looks coarse and crumbly.

STEP 3: Make a well in the centre of the flour mixture and pour in the milk.

STEP 4: Mix gently with a fork.

STEP 5: Stop mixing as soon as the dough comes together. It should be soft and slightly shaggy, not smooth.

STEP 6: Spoon portions of the dough evenly over the hot berries, leaving space for steam to circulate.

STEP 7: Lay a large square of parchment paper directly over the pot, then cover with the lid. Cook gently so the dumplings steam, and use care when removing the parchment as hot condensation will collect on it.

STEP 8: The dumplings should be soft and cooked through. Serve the grunt warm with vanilla custard sauce, ice cream, or whipped cream.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements.
• To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
• The berry mixture should look loose and saucy before the dumplings go on, as it will thicken as the grunt finishes cooking. If the berries cook too long and look thick or syrupy, add a small splash of water to loosen them before adding the dumpling dough.
• Laying parchment paper directly over the pot before adding the lid creates a tighter seal and prevents condensation from dripping back onto the dumplings and berries.
• Keep the heat low and steady while steaming so the dumplings cook through without scorching the bottom of the pot.

Storage for Blueberry Grunt

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a small splash of water if the sauce has thickened too much.