Nova Scotia Blueberry Grunt

Recipe provided by: Taste of Nova Scotia


4 cups Nova Scotia wild blueberries (fresh or frozen)
1 cup sugar*
1 tsp  lemon or lime juice
2 cups flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 cup butter

Recipe Hint

*To cut back on sweetness, use 3⁄4 cup sugar instead of 1 cup

Source Guide
Wild blueberries: Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Recipe and image provided by: Kelly Neil



  1. Preheat oven to 425F.
  2. Pour blueberries into oven-safe deep-dish pie plate and add sugar and lemon or lime juice.
  3. Stir well, then place dish in oven and bake berries uncovered. 10 to 15 minutes for fresh berries or 20 minutes for frozen berries.
  4. While the berries are in the oven, make the biscuits: in a large bowl whisk flour, baking powder, sugar and salt to mix.
  5. Break butter into pieces with hands and add to flour mixture. Cut the butter into flour with a fork until butter and flour are combined in small crumbly pieces.
  6. Crack egg into a measuring cup and top with milk to 3⁄4 cup.
  7. Mix egg and milk with a fork.
  8. Add to flour mixture and blend with fork until combined — mix in any remaining dry bits with hands.
  9. Take hot blueberries out of oven – scoop biscuit dough with a 1⁄4 cup measuring cup and arrange on top of hot berries (approximately 11 biscuits).
  10. Carefully cover dish tightly with aluminium foil and return to oven.
  11. Bake, covered, 15 minutes.
  12. Remove dish from oven and carefully remove foil. Place dish back in oven and continue to bake, uncovered, for 10 minutes or until biscuits are lightly golden.
  13. Allow to cool 10 minutes or so —the longer the grunt sits, the more blueberry liquid the biscuits will soak up.
  14. Serve warm with ice cream or whipped cream.