A traditional Cape Breton dessert, Blueberry Grunt has been satisfying the region’s residents sweet for over two centuries.


 4 pints fresh Nova Scotia blueberries washed and dried
1 lemon zested, and juiced
1 cup sugar
2 cups all-purpose flour
1 tbsp baking powder
1 tsp sugar
1 tsp salt
1/2 cup cold butter cubed
1 egg
3/4 cup cold milk


 Preheat oven to 425F. In a 12-inch cast iron skillet, combine blueberries, sugar, lemon zest, and fresh lemon juice. Place blueberries in oven and bake for 15-20 minutes until bubbly. While blueberries are cooking, prepare dumpling batter. Whisk or sift together flour, baking powder, salt and sugar, ensuring there are no lumps. Work in cold butter using a pastry blender or fingers until flour resembles coarse meal. Whisk egg and milk together and add to flour mixture, combining with a fork until all dry bits have been incorporated. Carefully remove hot blueberries from oven, and using an ice cream scoop, drop batter on top of hot blueberries. Don’t worry about making it look pretty. Cover pan tightly with tinfoil and return to oven for 15 minutes. Remove tinfoil and continue baking for 10 to 15 minutes more, until biscuits are lightly browned. Remove from oven and serve warm with vanilla ice cream or whipping cream.

Faigh tlachd às do bhiadh!