Blueberry Grunt Recipe

Step into the heart of Newfoundland’s culinary tradition with this delightful Blueberry Grunt recipe, a gem from my treasured collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. Blueberry Grunt, a beloved dessert in Newfoundland, combines the simplicity of fresh blueberries with the comfort of homemade dumplings, creating a dish that’s both nostalgic and satisfying.

This recipe showcases the rich, tangy sweetness of Newfoundland’s wild blueberries, simmered to perfection and topped with tender, fluffy dumplings. The blueberries’ natural juices create a luscious sauce that soaks into the dumplings, making each bite a harmonious blend of flavors and textures. It’s a dessert that brings the warmth of Newfoundland’s kitchens right to your table.

Preparing Blueberry Grunt is a delightful experience, combining straightforward ingredients and time-honored methods. The process is as comforting as the dessert itself, with the aroma of cooking blueberries filling your home. Serve it warm, straight from the skillet, with a dollop of cream or a scoop of vanilla ice cream for an indulgent treat that’s perfect for any occasion.

Whether you’re well-versed in Newfoundland’s culinary traditions or exploring them for the first time, this Blueberry Grunt recipe is sure to become a cherished favorite. Enjoy the taste of Newfoundland’s heritage with every delicious bite.

Blueberry Grunt Recipe:

• 1 quart blueberries
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 cups flour, all purpose
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp sugar
• 1 tbsp butter
• 2/3 cup milk

Heat blueberries, water and sugar slowly until blueberries begin to soften; then bring to a boil. Simmer gently (5 minutes) while making dumplings.

Sift together flour, baking powder, salt and sugar.

Cut in butter and add enough milk to make a soft dough.

Drop dumpling dough, by the tablespoonful, onto hot berries (makes approx. 10) Cover tightly and cook 15 minutes without raising lid.

Dumplings will double in size.

Serve hot, spooning sauce over dumplings, and top with cream or ice cream.

Makes 5-6 servings.