Anita’s Blueberry Grunt

We grew up eating Blueberry Grunt as a seasonal dessert. This was the recipe my mother always made. Thankfully, today with loads of frozen blueberries available, I can make it at any time. Other families had a variation of the recipe and one family I knew called it Blueberry Fungi and had it as a seasonal main course!  I was in heaven, when visiting them for a meal. At home, we referred to the dumplings as doughboys, a term left over in our language from early settlers. In Nova Scotia, blueberries are very prolific. Oxford, Nova Scotia is known as the blueberry capital of Canada. I am generally not a fan of dumplings and have a firm belief that they do belong as part of a dessert! I can’t get enough of them covered in this not overly sweet blueberry mixture. As with cooking any type of dumplings, care must be taken not to disturb the cover of the pot for a full 20 minutes in order for them to raise properly.

In large saucepan combine the following and bring to boil and lower temperature to a light boil:

2 cups blueberries
1 cup water
1/2 cup sugar
1 tbsp butter
2 tbsp vinegar

Rub together dry ingredients or sift and cut in butter. Make a well in centre of batter and pour in milk. Mix together.

1 cup flour
2 teasp baking powder
1/2 teasp salt
1 tbsp sugar
2 tbsp butter
3/4-1 cup milk

Drop batter as dumplings  in large spoonfuls on top of blueberry mixture in saucepan. Cover. Cook slowly for 20 minutes.

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