Blueberry Grunt – A Traditional Cape Breton Recipe
A traditional Cape Breton blueberry grunt made with fresh Nova Scotia blueberries, lemon, and a biscuit-style dumpling topping baked in a cast iron skillet.
Equipment
- 12 inch cast iron skillet
- Mixing bowl
- Pastry blender
- Ice cream scoop
- aluminum foil
Ingredients
- 4 pints fresh Nova Scotia blueberries washed and dried, about 6 cups
- 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
Instructions
- 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, making sure 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.