Nova Scotia Blueberry Grunt

4.83 from 46 votes

Nova Scotia blueberry grunt is a classic stovetop dessert made with simmered wild blueberries and soft dumplings steamed directly on top.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Nova Scotian

Servings: servings

Calories: 452kcal

Add the blueberries, water, sugar, and 2 tablespoons of butter to a medium-large pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 1 to 2 minutes more. The berries should look juicy and loose rather than syrupy at this stage.
While the berries are cooking, make the dumpling dough. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Rub the butter into the flour mixture using your fingertips or a pastry blender until the mixture looks coarse and crumbly.
Make a well in the centre of the flour mixture and pour in the milk. Mix gently with a fork until a soft, shaggy dough forms.
Use a spoon to drop chunks of dumpling dough evenly over the surface of the hot berries, continuing until all of the dough has been used.
Cover the pot with a large square of parchment paper, then place the lid on snugly. Reduce the heat to low so the berries bubble softly around the edges rather than boil. Cook for 15 minutes without lifting the lid to allow the dumplings to steam.
Remove the lid, then carefully lift off the parchment paper, watching for hot steam underneath. The parchment will be wet from condensation, so keep it level and avoid dripping liquid back into the pot. Serve the blueberry grunt hot, warm, or cold, plain or with vanilla custard sauce, ice cream, or whipped cream.

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.

Store leftover blueberry grunt 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.