This blueberry grunt is a modern version of the traditional Nova Scotia recipe.
NOTE: This blueberry grunt recipe post is from 2015 and much has changed since then but I love the recipe and wanted to share it again for blueberry season.
It’s tough to name something that is “Canadian Food” because the country is so large and each region is different. In Nova Scotia we have a few traditional recipes, for example seafood chowder, oat cakes and blueberry grunt would be in every Nova Scotian cookbook.
Dave and I recently competed in a blueberry dessert challenge with BC high bush blueberries and the first thing that came to mind was modernizing the traditional blueberry grunt recipe and while I often profess that I don’t like dessert I thought Dave nailed this as he smoked the high bush blueberries and it was a sweet and savoury dessert.
BC High Bush Blueberries
Blueberries are such a big part of my childhood memories in Nova Scotia. In late-July and early-August we would always go to the U-Pick and take home as much as we could. A few weeks of every year my breakfast consisted of blueberries in milk.
Yet I had no idea there were different varieties of blueberry. Nova Scotia produces low bush blueberries while BC berries are high bush varieties, which are slightly more plump.
And while low bush are found in farmers markets; however supermarkets stock high bush berries. To be honest I didn’t really notice a difference in flavour with the BC blueberries, they were as delicious in milk as I remembered Nova Scotia blueberries.
When Is Blueberry Season?
Late-July through September is blueberry season. You may find blueberries at the supermarket sooner but they are most often from the US shipped in.
We prefer to wait a couple extra weeks for Canadian growers. Ontario doesn’t really produce a lot of blueberries but British Colombia produces the majority in Canada.
What is a Blueberry Grunt?
It’s basically a blueberry cobbler – dumplings cooked in stewed fruit and topped with whipped cream. It is very similar to the Quebecois chômeur. It’s easy to cook on a stovetop or even on a campfire.
Dave wanted to modernize it a bit to reflect what we serve at Loka Snacks. So he took this rustic dish and decided to cold smoke the blueberries and maple syrup on hickory wood chips.
To give it a punch he dehydrated mint and blueberries and combined it with Vancouver Island Salt to create blueberry mint salt.