Blueberry Grunt

Blueberry grunt

I want to do too many things. Most of the time I let ideas run rampant in my brain, sometimes I let them loose into lists, and occasionally I tackle them in real life. But my favourite ideas are the edible kind – the small culinary projects that don’t require a big time commitment, that you can dream up (even if you weren’t the first to do so) and start pulling out bowls and spoons and be done while you still have an appetite for it, before your mind wanders on to something else.

Blueberry grunt 1

Early every summer, when BC blueberries finally come into their own, I buy vast quantities of them to eat and freeze and bake with – they’re just about the best things in the world to nibble on, my mom taught me to throw handfuls into salads (even potato salads – for real), and of course they’re naturals in pies (with other berries and stone fruits) and crumbles and smoothies and muffins and scones. I scatter them over pancake batter as it cooks in the pan, and simmer them with maple syrup until they burst, to pour overtop. I toss a handful onto yogurt with granola and pack them to go on road trips or to the pool. We go through loads of them.

Blueberry grunt 8

BC is the largest region in the world for highbush blueberries – those big, plump, juicy ones that are perfect for eating straight-up, but also irresistible to bake with – perhaps it’s the satisfyingly deep indigo juices they give up to pies, cobblers and crisps, the way they run down the side of a muffin or scone. I love the way they transform from dusty-silvery blue, like well washed jeans, to deep, glistening purple – and so because most baked things don’t have near enough of them, I thought I’d toss a couple pints with sugar and bake them with crunchy, sugary biscuits on top, so that the bottom of the biscuits soaked up some of their juices, and the whole lot could be spooned into bowls for dessert or breakfast.

Blueberry grunt 4

This isn’t an authentic grunt (or slump), which is big in eastern Canada and typically cooked on the stovetop, the dumpling batter dolloped over simmering fruit and then covered so that they steam, emitting, apparently, a grunting sound. I’ve never been witness to this, but have had cobblers, slumps, grunts and buckles (and even pandowdies) and this is sort of a cross between buckle and grunt – a grunckle. That totally fits, don’t you think?

Blueberry grunt 9

Blueberry grunt
Blueberry grunt

Blueberry Grunt

Recipe link


July 1, 2016


3-4 cups fresh blueberries

1 1/4 cups sugar, divided

2 Tbsp. butter

2 Tbsp. canola oil

1 large egg

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup milk

coarse sugar, for sprinkling (optional)


1Preheat oven to 350F


3Spread the blueberries out over the bottom of a baking dish (mine was about 10x10") and sprinkle 3/4 cup of the sugar over the berries.


5In a medium bowl, beat the butter, oil and remaining 1/2 cup sugar until creamy; add the egg and beat until smooth. In a small bowl, stir together the flour, baking powder and salt.


7Add half the dry ingredients to the butter mixture, beating on low speed just until blended. Beat or stir in the milk, and then add the remaining flour, beating or stirring just until combined. It should have the consistency of thick cake batter. Drop in large spoonfuls over the berries - I did mine in three rows of three. If you like, sprinkle with coarse sugar.


9Bake for 40-45 minutes, until the berries are bubbly and the dumplings are golden and cooked through. Serve warm. Serves 9.


Blog flog! Yes, I partnered with BC Blueberries to write this post – they supplied the berries, I supplied the appetite and culinary inspiration…


About Julie

4 comments on “Blueberry Grunt

  1. Medeja
    July 2, 2016 at 3:55 am

    Yummy! Blueberries! Easy and yummy dessert!

  2. Isabella Vandergaag
    August 6, 2016 at 10:29 am

    Absolutely delicious. I used 4 cups but found I could’ve added more blueberries to make it less doughy. Great recipe and flavour!

  3. Anonymous
    August 27, 2016 at 7:12 am

    Did not like this recipe…wouldn’t make that again…search continues for the best Blueberry Grunt

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