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.


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


  1. 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.
  2. Combine the biscuit ingredients and mix to form a soft dough.
  3. 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.
  4. Serve with whipped cream and vanilla ice cream.

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