Blueberry Grunt… Yes Grunt!

Blueberry Grunt

Nova Scotia, Canada


What the heck is Blueberry Grunt? Well it’s an East Coast tradition, one of the easiest recipes you’ll ever make but so good. Traditionally done stove top but finishing in the oven gives you golden brown biscuits. Without a doubt, this is such a warm, soothing dessert. Enjoyed year round but especially at the height of the fresh blueberry season. Try kicking it up a notch by adding some fresh blueberries to the biscuit dough. Served warm, top with vanilla ice cream or a velvety caramel sauce with vanilla cream on the side. Perfect either way, so get out that cast iron pan and let the aroma’s begin.



Blueberry Sauce

  • 4 cups of fresh blueberries or 800 grams of frozen fruit
  • 1 cup white sugar,
  • 1/2 tsp cinnamon
  • 1/2 lemon juiced
  • Splash of water if using fresh fruit


Biscuit Dough

  • 2 cups  all-purpose flour
  • 3/4 tbsp baking powder
  • 1/2 cup sugar
  • Pinch of salt
  • 1 egg
  • 2/3 cup of milk + a splash if needed
  • 1/2 cup butter



  • Start by cooking the blueberries first so that they can simmer while you prepare the biscuit dough batter
  • Pour the berries into a deep walled pan or cast iron skillet
  • Add the sugar, cinnamon, and lemon juice
  • Cook the blueberries over medium heat until you create a bubbling blueberry sauce.
  • If using fresh berries add just a splash of water to the pan to prevent the sugar from burning.
  • If you use frozen berries this is not needed as the frozen fruit will release liquid as they cook.


While the blueberries simmer away, start mixing together the dough ingredients as you would when making homemade biscuits.

Biscuit Dough

  • Start by measuring out the dry ingredients and mixing them together
  • Make sure to sift out any lumps of baking powder, otherwise you’ll end up with chunks of it in your batter that won’t break down
  • Use a fork or pastry blender, mix in the butter until it is evenly crumbled through out the flour mixture
  • The mix should now be crumbly with little bits of butter a little smaller then the size of peas
  • Mix together the egg and milk
  • Pour into the flour/butter mixture
  • Use a wooden spoon to create a dough
  • If it’s a little to thick, add a splash of milk to it to thin it out
  • Using two spoons carefully plop chunks of this dough directly into the bubbling blueberry sauce
  • Evenly spaced out the batter to help it cook evenly and cover as much of the blueberry sauce as you can
  • Cover the pan with a lid and let it cook over low heat for 15 minutes


Finishing Up

  • Preheat oven to 400 F
  • As the blueberry grunt cooks be patient, and don’t open the lid
  • The steam created by the cooking blueberries will help cook the biscuits
  • Once the 15 minutes is up, remove the lid
  • Place the blueberry grunt in the oven to brown up the biscuits
  • Keep close watch not to burn the biscuits



Caramel Sauce

  • 1 cup light brown sugar, packed
  • 4 tbsp unsalted butter
  • 1 tsp salt or to taste
  • ½ cup half and half
  • 1 tbsp vanilla extract


  • Over low heat
  • Combine all ingredients in a small medium saucepan and simmer
  • Whisking constantly until thickened and no longer watery (6-9 min)
  • Keep in mind it thickens more as it cools
  • Serve warm, at room temperature or chilled
  • Refrigerate in an airtight container up to 2 weeks
  • You can re-warm it slightly to make it more drizzle-able



Fresh Vanilla Cream

  • 1 cup heavy cream
  • ¼ cup confectioners’ sugar
  • 1 tsp pure vanilla extract


  • Combine all ingredients in a mixing bowl
  • Whip until light and fluffy


Plate and serve warm with ice cream or caramel sauce and whip cream. Garnish of sugar dusted frozen blueberries.



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