Nova Scotia Blueberry Grunt
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!
|4 cups||Nova Scotia wild blueberries (fresh or frozen)|
|1 tsp||lemon or lime juice|
|1 tbsp||baking powder|
|about 1/2 cup||milk|
- Preheat oven to 425F
- Pour blueberries into oven-safe deep-dish pie plate and add sugar and lemon or lime juice
- Stir well, then place dish in oven and bake berries uncovered. 10 to 15 minutes for fresh berries or 20 minutes for frozen berries
- While the berries are in the oven, make the biscuits: in a large bowl whisk flour, baking powder, sugar and salt to mix.
- 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.
- Crack egg into a measuring cup and top with milk to 3⁄4 cup
- Mix egg and milk with a fork
- Add to flour mixture and blend with fork until combined — mix in any remaining dry bits with hands.
- 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)
- Carefully cover dish tightly with aluminum foil and return to oven
- Bake, covered, 15 minutes
- 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
- Allow to cool 10 minutes or so —the longer the grunt sits, the more blueberry liquid the biscuits will soak up
- Serve warm with ice cream or whipped cream
*To cut back on sweetness, use 3⁄4 cup sugar instead of 1 cup