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Blueberry Grunt

Blueberry Grunt

An easy to prepare comfort dessert, Blueberry Grunt consists basically of blueberries baked in a flavorful sauce under tea biscuit dumplings. Serve hot with vanilla ice cream and/or whipping cream.
Course Dessert
Cuisine Canadian
Keyword blueberries, blueberry grunt
Servings 8
My Island Bistro Kitchen My Island Bistro Kitchen


Blueberry Base:

  • 4 cups blueberries, fresh or frozen
  • 1/2 cup white sugar
  • 2 tbsp brown sugar
  • 1 tbsp + 1 tsp cornstarch
  • 2 tsp lemon juice
  • 1 1/2 tsp grated lemon rind
  • 1/2 cup water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamom


  • 2 cups flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 tbsp white sugar
  • 1 cup milk
  • 2 1/2 tbsp cold butter


  1. Preheat oven to 400F.
  2. In a small bowl, mix together the sugars, cornstarch, and spices. Stir in the grated lemon rind. Set aside.
  3. In saucepan, combine blueberries and the sugar mixture. Add the lemon juice and water. Bring to a boil then reduce heat and simmer mixture for 5-6 minutes. Remove from heat.
  4. Meanwhile, in a large bowl, combine flour, baking powder, salt and sugar. Cut in cold butter until mixture resembles coarse oatmeal. Add enough milk to make a soft dough mixture that will cling together.
  5. Grease a 1 1/2 or 2-quart baking dish or 8 individual ramekins. Spoon the blueberry mixture into baking dish(es).
  6. Divide the dumpling dough into 8 portions.
  7. Place dumplings over blueberry mixture (close together if baking in one casserole or centered if using individual dishes).
  8. Bake for about 20-25 minutes or until dumplings are done and lightly golden brown on top.
  9. Serve hot with a dollop of whipped cream or vanilla ice cream (or both!).

Recipe Notes

Yield: 8 servings