7/28/2026
Ian's Blueberry Grunt
Serves 6–8
Ingredients
For the Blueberry Filling
- 4 cups fresh or frozen blueberries
- ½ cup water
- ½ cup granulated sugar
- Juice of ½ lemon
- ½ teaspoon Chinese Five Spice
For the Dumpling Topping
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 4 tablespoons cold butter, cut into small cubes
- ¾ to 1 cup milk or buttermilk
Method
- Prepare the filling. In a wide skillet or Dutch oven, combine the blueberries, water, sugar, lemon juice, and Chinese Five Spice. Bring to a gentle simmer over medium heat and cook for about 10 minutes, until the berries begin to burst and the juices slightly thicken.
- Make the dumplings. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Cut the cold butter into the flour until the mixture resembles coarse crumbs. Stir in the milk just until a soft, shaggy dough forms. Be careful not to overmix.
- Top the berries. Drop generous spoonfuls of the dough over the simmering blueberry mixture, leaving a little space between each dumpling.
- Steam. Reduce the heat to low, cover tightly with a lid, and cook for 15–20 minutes. Resist the temptation to lift the lid—the trapped steam is what cooks the dumplings and gives them their light, tender texture.
- Serve. Spoon the warm Blueberry Grunt into bowls and serve with dulce de leche, warm caramel sauce, or a scoop of vanilla ice cream.
Chef's Note
If you're feeling adventurous, stir a splash of Newfoundland Screech into your caramel sauce. The hint of dark rum complements the blueberries beautifully and adds a little East Coast character to an already timeless Canadian dessert.