“I found this recipe in a little magazine called "Inspired" and this is what they had to say about Blueberry Grunt - took the words right out of my Mouth!! "Where I live on the East Coast (Canada), no summer get-together is complete without grunt. Traditionally, this dish was steamed, which gives way to its unique name: when the lid was lifted off the pot, it lets out a soft "grunt" . The beauty is that you can use either fresh or frozen berries for perfect results."”

Ingredients Nutrition


  1. Preheat oven to 400°F In a large saucepan, combine blueberries, 3/4 cup sugar, lemon zest, lemon juice, nutmeg, and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes. Place in an 8-cup baking dish.
  2. Meanwhile , in a bowl, combine flour, baking powder, remaining 1 tablespoons sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup to make a soft dough.
  3. Divide dough into 8 equal portions and place them, evenly spaced on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20-25 minutes.
  4. To serve, place a biscuit in each serving dish. Spooon blueberries on top and addd a scoop of ice cream on the side.

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