We've all heard of cobblers, crisps, and crumbles. But when is the last time you've heard of a grunt? Blueberry Grunt is an easy way to take fresh blueberries to a whole new level of deliciousness with cooked sweet dumplings piled on the top. Novia Scotia never tasted better!
A while back we took a cruise to Canada. It was a wonderful trip, and one I'll always look back on with fond memories.
Especially because I came home with this fabulous recipe for Peggy's Cove Blueberry Grunt. Find out more about this recipe below...
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Peggy's Cove Blueberry Grunt is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2013. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredients:
- fresh blueberries
- sugar
- water
- cinnamon
- nutmeg
- cornstarch
- all-purpose flour
- baking powder
- heavy cream
- confectioner's sugar
- ice cream (optional)
Kitchen tools and equipment needed:
- measuring cups and spoons
- large skillet
- wooden spoon
- large mixing bowl
- nutmeg grater
- aluminum foil
How this recipe came to be:
One of my fondest memories of that vacation was our excursion to Peggy's Cove in Halifax, Nova Scotia, and in particular our tour bus guide named Ellen.
She was a complete hoot, being so fun and friendly and sharing her stories that make you want to move right to Nova Scotia and never look back.
At the end of our tour, Ellen handed us each a recipe card for her world-famous blueberry grunt.
I stuck it in my purse and promised myself that one day I'd make her grunt (that sounds weird), and post it to my blog.
How to make blueberry grunt:
- Place all the filling ingredients into a large skillet over medium heat.
- Cook until the berries are soft and juicy.
- Meanwhile, make the dumpling dough and drop random amounts all over the surface of the blueberries.
- Cover the pan with foil and continue to cook (no peaking) for approximately 20 minutes, or until the dough has been cooked through and is lightly golden in color.
- Cool slightly and then spoon the blueberry grunt into bowls and top with confectioners sugar, or ice cream (not shown), if desired.
Additional fruit dessert recipes:
*Traditional Cherry Cheesecake (shown below)
*Easy Peach Crostata (not shown)
*Strawberry Apple Pie (not shown)
*Lemon Ricotta Cake with Blueberries (shown below)
*Peggy's Cove Blueberry Grunt (shown below) THIS IS THE PLACE!!
I strongly urge you to try this recipe for blueberry grunt when fresh blueberries are in season.
It was a complete hit with my family and was the perfect start to our backyard summer of fun and food. It was BERRY delicious!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's delicious blueberry skillet dessert.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. Thank you. 🙂
PEGGY'S COVE BLUEBERRY GRUNT
Ingredients
For the fruit:
- 4 cups fresh blueberries
- ½ cup sugar
- ½ cup water
- 1 teaspoon cinnamon
- ⅛ teaspoon fresh grated nutmeg
- 1 teaspoon cornstarch
- ½ cup water
For the sweet dumplings:
- 2 cups flour
- ½ teaspoon salt
- 2 tablespoons shortening
- 3 teaspoons baking powder
- 2 teaspoons sugar
- ½ cup heavy cream you may need a little more or less depending on the humidity in the air.
- confectioners sugar optional
Instructions
- -In a wide large skillet over medium-high heat, boil the first five filling ingredients until the berries pop and the filling is nice and juicy.
- -Reduce the heat to low.
- -In a small bowl or cup, mix the corn starch and water.
- -Add the starch mixture to the blueberries and stir over low heat until the mixture thickens slightly. Turn off the heat.
- -Meanwhile, in a medium bowl using your hands or a pastry blender, mix all of the dumpling ingredients, adding cream by tablespoons until you reach the consistency of a soft, not crumbly dough.
- -Drop the dough by spoon fulls on top of the hot blueberries.
- -Cover tightly (do not peak) and cook over medium heat for approximately 15-20 minutes until the dumplings have cooked through and browned ever so slightly.
- -Allow it to cool slightly.
- -Serve warm with ice cream or a dusting of powdered sugar.
- -Enjoy 🙂
Gina says
This was DELICIOUS! I will definitely be making it again!
Renée says
So glad to hear it, Gina. Thanks so much for letting me know 🙂
Sam says
This was delicious! Can't wait to make it again soon!
Anne @ Webicurean says
Love the pictures of your trip! Now I can't wait to try the grunt!
Sunithi Selvaraj, RD says
Yummy ! This sounds so interesting. I must try it !!
Cindys Recipes and Writings says
That's wonderful, Renee you never know where you'll get a great recipe!
Lori @ Foxes Love Lemons says
I love hearing travel and vacation stories, and this dish looks delicious. I spent some time in Maine last summer, and those little wild blueberries were everywhere! I ordered blueberry pancakes one morning, and they must have been 60% blueberry, 40% pancake batter 🙂
Laura Hunter says
I have never heard of grunt but it looks and sounds delicious
Jane Craske says
Love the east coast too. We're in Ottawa and go there as much as we can. Grunts are so yummy and let's face it something that is called a grunt is going to make you smile everytime.
Megan Wood says
What a wonderful story! I've never heard of Blueberry Grunt but I must try it!
Family Foodie says
Such a good story and the pictures are amazing. Your grunt looks delicious, as well!
Sarah Reid says
I love Peggy's Cove. Your story brings back so many memories - and I think I got that grunt recipe from one of the inns we stayed at too! Must be a NS thing 🙂
Paula says
Now your talking about my area (born in Greenwood, Nova Scotia). Isn't Peggy's Cove lovely? Did you have a chance to go to Mahone Bay during your travels, you would have loved it as well.
Your blueberry grunt looks delicious and Ellen does look like a very fun person. Thanks for sharing some of your memories, pictures (and recipe) of this vacation.
Katie says
Ok, I have never heard of a grunt before! This sounds like a great dessert, and I am digging the name 😉
Renee Dobbs says
I've heard and read about grunts but haven't made one yet. Sounds absolutely delish and I'll take any baked blueberry dessert!
Beth says
I've always heard of blueberry grunt but I've never tried it. It looks amazing!
Tara says
Great pics and great recipe, I have never had a grunt before. Looks delicious!!
Chef Di says
So much fun... Ellen does look like a hoot (adorable). And what a nice story. Now I want to visit there too, but in the meantime, I'll have to settle with the grunt 😉
Kathya Rodriguez says
I have to make this looks amazing.
Laura Dembowski says
I have never made a grunt before but it looks great! Such a cute story about where you got the recipe too 🙂
Amanda says
Sounds a little like bread pudding which must mean it's awesome!
Lane says
What a fun story! I love that your tour guide gave you the recipe. Now you can make it and think of your trip!
Jennifer@ Peanut Butter and Peppers says
Yum! Your Blueberry grunt looks delish!! Beautiful pictures,thanks for sharing!