Oven-baked Blueberry Grunt

Photo of: Emma's Eatery Blueberry Grunt 03

Blueberries take centre stage this month. A delicious and versatile fruit, the wild blueberry has significant health benefits and is available now fresh in Farmers’ Markets across the province.  Or swing by the Wild Blueberry Harvest Festival for u-picks, pie eating contests, blueberry wine and entertainment.

Looking for a 5-minute dessert to please family and friends?  Try this Oven-baked Blueberry Grunt by Chef Kim Stacey of Emma’s Eatery.

Ingredients

Blueberry Mixture

4 cups Nova Scotia blueberries
1 cup sugar

Dumpling Topping

1/4 cup sugar
1 tbsp butter, room temperature
1 tbsp shortening, room temperature
1 egg
1 cup milk
2 cups flour
2 tbsp baking powder
1/2 tsp salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread 4 cups of fresh blueberries evenly across the bottom of the casserole dish and pour 1 cup of sugar over the blueberries.
  3. In a small mixing bowl cream the butter, shortening and 1/4 cup of sugar together, then add the 1 cup of milk and 1 egg and mix well to combine.
  4. In a separate medium-sized mixing bowl, mix together 2 cups flour, 2 tbsp baking powder and 1/2 tsp salt. Stir until combined.
  5. Add wet mixture to the flour mixture and stir or mix until you have a smooth and thick dumpling mixture (like biscuit dough).
  6. Scoop heaping spoonfuls of dumplings and place on top of the blueberries in the dish. It will be about 9 spoonfuls so try 3 rows of 3.
  7. Bake in oven for 30 minutes or until the dumplings are fully cooked and start to brown on top.
  8. Let cool for approximately 15 minutes then top each portion with crème Anglaise, whipping cream or ice cream and serve.

Wild Blueberry Facts:

–   Nova Scotia’s Provincial Berry is the Wild Blueberry
–   Total wild blueberry acreage is estimated at 40,000 acres with approximately 20,000 acres in production annually
–   Harvesting of wild blueberries begins in early August and continues until late September
–   An estimated 97% of the wild blueberry crop is processed as IQF (individually quickly frozen) berries, available   year-round, and 3% as fresh berries available during August and September
–   Nova Scotia’s provincial production is between 30-40 million pounds annually
–   Oxford, Nova Scotia is the Wild Blueberry Capital of Canada
–   The wild blueberry is the number one fruit crop in acreage export sales and value

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11 Responses to Oven-baked Blueberry Grunt

  1. Lisa Davis says:

    2 tablespoons of baking soda was far too much. Is this a typo (should be 2 tsp?)? I made it tonight and that’s all I could taste (and 30 minutes didn’t cook the dough through – it was raw under the golden brown top – perhaps due to the b.soda?).

  2. Celeste Sulliman says:

    Lisa, you are correct. I have that same recipe in a cookbook owned by my grandmother and it calls for 2 tsps. Of baking soda not 2 Tbsps. Baked with the correct ingredients it is absolutely delicious ( although I do use 5 cups of wild blueberries for more saucy grunt)

  3. MARGE says:

    2TBSP SODA RUINED MINE HAD TO TOSS IT OUT …

  4. Christine White says:

    Response from Chef Kim Stacey, Emma’s Eatery:
    I think the time would depend on the strength of your oven, at home i had to leave it for 40 mins but at the restaurant it was 30. So that’s why I included the “until golden brown and dumplings are cooked”….you may need to try it more than once to perfect the combination of your style and equipment. Also I used 2 TBSP of baking soda but that’s just my recipe, you can certainly adjust it to make it your own as I believe in personalizing recipes!! Good luck!

  5. cindy says:

    could you use frozen blueberries for this? if so would you use the same amount?

  6. rayjoancripps@ gmail.com says:

    What size pan do you use

  7. Christine says:

    Thanks for your comments – the original recipe was posted with 2 Tbsp of baking soda – the correct ingredient (and revised in the recipe above) is 2 Tbsp of baking powder. We are sorry for any inconvenience and thank you for your feedback!

  8. what size pan recommended 9 X 9 I would think?

  9. Marilyn says:

    Recipe says baking powder. People are talking bout baking soda. Was about to make it but confused now. Help??

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