This blueberry grunt is a modern version of the traditional Nova Scotia recipe.
It’s tough to name something that is “Canadian Food” because the country is so large and each region is different.
This recipe modernizes the traditional blueberry grunt recipe. And while I often profess that I don’t like dessert I love the smoked aspect of this blueberry dessert.
It uses smoked high bush blueberries and it is 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.
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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.
- 2 lbs blueberries, smoked
- 1 cup maple syrup, smoked
- 2.75 cup all-purpose flour
- 1.5 cup whole milk
- 1 cup white sugar
- 2 eggs
- 4 tablespoons shortening
- 1 tablespoon heaping baking powder
- 1 pinch salt
- Vanilla Goat Yogurt Topping
- 0.5 cup goat yogurt
- 1.5 Tablespoons icing sugar
- 2 Teaspoons Pure vanilla extract
- Mix together blueberries and maple syrup in cast iron pan. Warm over low heat.
- In a bowl mix shortening, sugar and eggs. Add milk, flour, baking powder and salt. Whisk until combined.
- Turn off heat on blueberries and maple syrup. Spoon batter over blueberries until evenly distributed. Place in pre-heated oven (350F) and bake until golden brown, approximately 30 minutes.
- While baking, in a food processor blend goat yogurt, icing sugar and pure vanilla extract until smooth.
- Remove baked grunt, sprinkle with icing sugar, drizzle with vanilla yogurt. Serve immediately.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 645Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 100mgSodium 323mgCarbohydrates 109gFiber 4gSugar 68gProtein 26g
Pin it: Classic Blueberry Dessert