Growing Chefs! Ontario Blueberry Grunt

Blueberry Grunt

This Nova Scotia classic is similar to a cobbler but instead of baking, the dumplings are steamed atop the delicious blueberries. It is said that the simmering blueberries sometimes will grunt’ hence the name.
Serves 8 to 10


4 cups blueberries1/2 cup brown sugar1 lemon, juiced3/4 teaspoon cinnamon, ground


2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1/4 cup unsalted butter1 cup buttermilk
Measuring spoonsMeasuring cupsMixing bowls of various sizesMedium pot with lid or dutch ovenSpatulaWooden spoonWhiskCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a medium pot with a lid, combine water, brown sugar, lemon juice and cinnamon and whisk until combined.

Add blueberries to this mixture and bring to a boil over high heat, before turning to low. Let simmer for 10 – 15 minutes until the mixture begins to thicken.

In a medium bowl, whisk together flour, baking powder, baking soda and salt until combined.

Cut the cold butter into cubes about the size of a nickel. Using your finger tips, rub the butter into the flour mixture until it’s about the size of a pea.

Pour in the buttermilk slowly and mix until this forms a wet dough.

Get Cooking!

Use a spoon to scoop about a tablespoon or so of the dough mixture at a time and place gently on top of the blueberries. Use up all of the dough and aim to cover about 75% of the top of the blueberries.

Use a piece of parchment paper to place over the pot and then the lid, to help seal and allow for better steaming. Simmer over low heat for 15 minutes or until the biscuits are fully cooked through.

Scoop out a warm biscuit and spoon more blueberry mixture over top when serving, best enjoyed with whipped cream or ice cream!