Nova Scotia Blueberry Grunt
Recipe provided by: Taste of Nova Scotia
|4 cups||Nova Scotia wild blueberries (fresh or frozen)|
|1 tsp||lemon or lime juice|
|1 tbsp||baking powder|
*To cut back on sweetness, use 3⁄4 cup sugar instead of 1 cup
Recipe and image provided by: Kelly Neil
- Preheat oven to 425F.
- Pour blueberries into oven-safe deep-dish pie plate and add sugar and lemon or lime juice.
- Stir well, then place dish in oven and bake berries uncovered. 10 to 15 minutes for fresh berries or 20 minutes for frozen berries.
- While the berries are in the oven, make the biscuits: in a large bowl whisk flour, baking powder, sugar and salt to mix.
- 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.
- Crack egg into a measuring cup and top with milk to 3⁄4 cup.
- Mix egg and milk with a fork.
- Add to flour mixture and blend with fork until combined — mix in any remaining dry bits with hands.
- 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).
- Carefully cover dish tightly with aluminium foil and return to oven.
- Bake, covered, 15 minutes.
- 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.
- Allow to cool 10 minutes or so —the longer the grunt sits, the more blueberry liquid the biscuits will soak up.
- Serve warm with ice cream or whipped cream.