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"Hey,  don't poke me!"Okay. Let's get this straight right from the start. To make a blueberry grunt, you don't squeeze the little blue fellow into a blob trying to make him go "wooof". Nope.

Blueberry Grunt is a delicious Nova Scotian dessert recipe that dates back to the earliest settlers - and the bonus is that it's so easy to make!

Apples, rhubarb and strawberries were also used in a 'grunt', but the all time favourite was Blueberry.

According to an old cookbook I have, a 'grunt' often comprised the whole meal. My guess is that if a 'grunt' was that filling, the grunting noise came from the eaters, not the eaten.
More Great Blueberry Recipes & Other Facts
Blueberry Muffins, Smoothies, Crisp, Jam and More
Blueberries for Good Health
Oxford, NS - Home of the Big Blue Berry
Blueberry Festivals in NS, Canada and the USA

In any case, whether you call it a Grunt, Slump, Fungy, Buckle or Bang Belly, all you need is about a quart of blueberries, water, sugar to get started, then add some great dumplings! Here's the recipe for this scrumptious dessert from Atlantic Canada:

Old Fashioned Blueberry Grunt

1 quart blueberries
1/2 cup sugar
1/2 cup water

Put blueberries, sugar and water in saucepan. Boil gently until they are juicy. Add dumplings (see below), cover tightly, wait 15 minutes and dig in!


2 c. flour
4 tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
2 Tbsp. butter or shortening

Sift flour, baking powder, salt & sugar into a bowl. Cut in butter and add enough milk to make a very soft dough. Drop by spoonfuls into hot blueberries. Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dishes. Ladle berries over top; serve with fresh cream.

Nova Scotia Blueberry Cream Cake

1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 egg
1 teaspoon vanilla extract

4 cups blueberries

2 cups sour cream
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

More blueberry recipes soon. If you have a favourite, please share it with us!

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Highway7 E-zine, a publication of Hatch Media, is an electronic journal with a focus on commercial, historical, cultural and ecological issues concerning the Eastern Shore of Nova Scotia in Canada. Topics include a growing resource of currently more than 300 articles. More articles and image galleries are added frequently as new material is brought to our attention. With Highway7.com, our primary aim is to serve, inform and reflect the rural communities on the Atlantic Coast of Nova Scotia, as well as to acquaint new residents, visitors, tourists, and investors with the special beauty and enormous potential of our region.
Last Change: 01-Feb-2017