Nova Scotia Blueberry Grunt

Ingredients

• •4 cups fresh or frozen wild blueberries
• •0.5 cup granulated sugar
• •0.5 cup water
• •1 tbsp lemon juice
• •0.25 tsp cinnamon
• •1.5 cups all-purpose flour
• •2 tsp baking powder
• •2 tbsp granulated sugar (for biscuits)
• •0.25 tsp salt
• •3 tbsp butter, cold, cubed
• •0.75 cup milk
• •as desired whipped cream or vanilla ice cream, to serve

Directions

1. 1Combine blueberries, 0.5 cup sugar, water, lemon juice, and cinnamon in a wide pot or deep skillet; bring to a boil over medium-high heat, stirring to dissolve sugar.
2. 2Reduce heat to medium-low and let berries simmer while you make the biscuit dough.
3. 3Whisk flour, baking powder, 2 tbsp sugar, and salt together in a bowl; rub in cold butter with your fingertips until the mixture resembles coarse crumbs.
4. 4Stir in milk with a fork until a soft, shaggy dough just comes together — do not overwork.
5. 5Drop heaping tablespoons of dough directly onto the surface of the simmering blueberries, spacing them slightly apart.
6. 6Cover the pot tightly with a lid and cook undisturbed on medium-low for 15 minutes — do not lift the lid while biscuits steam.
7. 7Remove lid; biscuits should look set and dry on top with no wet dough visible.
8. 8Spoon into bowls, making sure each serving gets plenty of berry sauce, and top with whipped cream or ice cream.

💡 Frozen wild blueberries (available year-round in every Canadian grocery freezer section) are actually ideal here — do not thaw before using. Cultivated blueberries also work but the flavour is milder.

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