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.
|4 cups||wild blueberries|
|1/4 cup||maple syrup|
|2 tsp||baking powder|
|1/2 cup||grated frozen butter|
- 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.