Wild Blueberry Grunt
Blueberries are a staple in Nova Scotia and are available year-round. This Wild Blueberry Grunt from the Kilted Chef is the perfect dessert after any meal or a nice treat to enjoy.
Ingredients
Serves: 4-6
| 4 cups | wild blueberries |
| 1 cup | sugar |
| 1/4 cup | maple syrup |
| 2 | limes, juiced |
| 1/2 cup | water |
| 1 tsp | cinnamon |
| 1/4 tsp | nutmeg |
| 2 cups | flour |
| 2 tsp | baking powder |
| 1 tsp | salt |
| 1/2 cup | sugar |
| 1/2 cup | grated frozen butter |
| 1 cup | buttermilk |
Directions
- Place the blueberries along with the sugar, water, lime, and spices into a preheated cast iron or enamel pot with a lid. Cover and place over medium-high heat and cook, stirring occasionally, until the juices have released and a jammy consistency has been reached.
- Combine the biscuit ingredients and mix to form a soft dough.
- Drop the dough into the blueberry mixture using a 2 oz scoop. Cover and leave set for 10 to 12 minutes or until the biscuits are no longer wet.
- Serve with whipped cream and vanilla ice cream.