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Nova Scotia Blueberry Grunt
This traditional Nova Scotia dessert is packed with blueberries and made in a single pan on the stove.
Course: Dessert
Servings: 6 -8
Author: Cristina
  • Sauce:
  • 4 cups wild , fresh, or frozen blueberries
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 cup water
  • Doughboys:
  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 2 tbsp butter or shortening
  • 1 cup milk (OR soy milk!)
  1. In a large, lidded pot, mix blueberries, nutmeg, cinnamon, sugar, lemon juice and water.
  2. Place pot on the oven and bring to a nice, steady simmer, stirring occasionally to ensure all ingredients are mixed and even.
  3. In a bowl, mix your flour, baking powder, salt and sugar. Cut in the butter or shortening, and add the milk and mix. It should still be sticky, but resemble biscuit dough.
  4. Using a large spoon, dollop the dough on top of the simmering sauce in the pot.
  5. Cover with a lid and wait for 15 minutes. DO NOT OPEN THE LID (hard, I know!). You're steaming the doughboys.
  6. When the 15 minutes are up, open the lid and serve! Your doughboys should be cooked all the way through, and the sauce nice and thick.
  7. Serve with whipped cream or vanilla ice cream (my fav!)
Recipe Notes

If you decide you want more sauce to doughboy ratio, or vice versa, this recipe is quite flexible. You can double either the blueberry sauce or the doughboys. I also cooked this in a shallow, large pot because I like the sauce to be thick. If you want a thinner sauce, cook in a smaller pot.