If Nova Scotia had an official dessert, it might just be Blueberry Grunt. This timeless combination of wild blueberries and crumbly biscuits makes for a crowd-pleasing treat that doesn’t have you running around town for obscure ingredients.
Serve with a generous dollop (or two) of ice cream and enjoy!

Ingredients 

Directions

1. Preheat oven to 425F
2. Pour blueberries into oven-safe deep-dish pie plate and add sugar and lemon or lime juice
3. Stir well, then place dish in oven and bake berries uncovered. 10 to 15 minutes for fresh berries or 20 minutes for frozen berries
4. While the berries are in the oven, make the biscuits: in a large bowl whisk flour, baking powder, sugar and salt to mix.
5. Break butter into pieces with hands and add to flour mixture. Cut the butter into flour with a fork until butter and flour are combined in small crumbly pieces.
6. Crack egg into a measuring cup and top with milk to 3⁄4 cup
7. Mix egg and milk with a fork
8. Add to flour mixture and blend with fork until combined — mix in any remaining dry bits with hands.
9. Take hot blueberries out of oven – scoop biscuit dough with a 1⁄4 cup measuring cup and arrange
   on top of hot berries (approximately 11 biscuits)
10. Carefully cover dish tightly with aluminum foil and return to oven
11. Bake, covered, 15 minutes
12. Remove dish from oven and carefully remove foil. Place dish back in oven and continue to bake, uncovered,  for 10 minutes or until biscuits are lightly golden
13. Allow to cool 10 minutes or so —the longer the grunt sits, the more blueberry liquid the biscuits will soak up
14. Serve warm with ice cream or whipped cream

Recipe Hint
*To cut back on sweetness, use 3⁄4 cup sugar instead of 1 cup

Source Guide
Wild blueberries: Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

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