Sharing our French Canadian heritage with a monthly recipe from our childhood, hoping to inspire similar traditions and memories for our daughters
August is the time to celebrate the wild blueberry harvest in Nova Scotia, so what better time to make the traditional Acadian dessert of Blueberry Grunt. (Though posting now, we made this in August) This is essentially sweetened, boiled blueberries with dumplings - an easy way to use up the abundance of blueberries found this time of the year.
|Blueberries are such a healthy food, though the sugar in this recipe probably negates that!|
And an abundance there is - there are only six areas in the world where wild blueberries are grown commercially: the Maritimes in Canada (NS, NB, PE, NFLD), Quebec and Maine - Hubby and I have roots in 3 of these places. Nova Scotia is second in production, after Maine.
This dish was originally made by French settlers in a pot over an open hearth. Of course it is now made on the stove top, where dumplings are steamed with the boiling blueberries. Apparently, the name "Grunt" comes from the sound of stewing blueberries. It's a tasty, comforting dessert. Absolutely perfect on a rainy summer day. And delicious with a scoop of vanilla ice cream.
Makes enough for 4 generous servings
- 4 cups blueberries (1 quart) - you can use fresh or frozen
- 1/2 cup sugar
- 1/2 cup water
- 1/4 tsp cinnamon
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 2 tbsp cold butter
- 1/3 cup milk (and more if necessary)
1. Put blueberries, sugar, water and cinnamon in a large pot and bring to a boil. Bring the heat down to a simmer.
2. While the blueberries are simmering, make the dumplings: sift the flour, baking powder, salt & sugar. Cut in the butter and add enough milk to make a soft dough.
3. Drop scant tablespoonfuls of dough over the stewing blueberries. Cover tightly* and cook for 15 minutes. Take off the heat, and let cool slightly.
*If the lid of your pot doesn't seal it well, it might be helpful to put a layer of foil over the pot, and lid over that. Don't lift the lid during those 15 minutes - let those dumplings cook :)
Serve warm, pouring some of the blueberry sauce over the dumplings. We recommend adding a scoop of vanilla ice cream.