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Upside-Down Blueberry Grunt

Serves 4

© by DL Acken

If there was ever a “provincial dessert” for Nova Scotia, blueberry grunt would definitely be in the running. It has even been celebrated on a Canadian postage stamp! This simple, sweet dish of light, fluffy biscuits and stewed blueberries is a hearty and welcome ending to any meal. The biscuit texture is traditionally crispy on top and very soft on the bottom from the blueberries. This upside-down version creates a lovely fluffy finish throughout and even more blueberries to enjoy! It is perfect for a cool early-autumn evening, when the blueberries are at their best and the teapot is still buried in the cupboard.



  • Fresh or Frozen Wild Blueberries 4 cups
  • Lemons 2, zested and juiced, divided
  • Sugar 1/3 cup
  • Cornstarch 2 Tbs
  • Ground Nutmeg a pinch


  • Flour 1¼ cups
  • Sugar 2 Tbs
  • Baking Powder 1½ tsp
  • Fine Sea Salt ½ tsp
  • Cold Butter 2 Tbs, cubed
  • Milk ½ cup
  • Egg 1
  • White Wine Vinegar 2 tsp
  • Ice Cream for serving

Cook It

  1. For the Blueberries: Place all the blueberries in a large saucepan, drizzle with the lemon juice, and scatter half the zest over top. Cover the pan with its lid, place over medium-low heat, and cook for 3 to 5 minutes, just to soften the berries.
  2. In a small bowl or measuring cup, combine the sugar, cornstarch, and nutmeg. Sprinkle over the berries and stir to combine. Increase the temperature to medium-high and bring the berries to a boil, stirring well. Stir for 1 minute and then remove from the heat. Set aside.
  3. For the Biscuits: Preheat the oven to 375°F. Grease a 9-inch square baking pan or 2-quart baking dish with butter.
  4. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it has a coarse oatmeal texture. In a liquid measure or small bowl, whisk together the milk, egg, and vinegar. Pour this mixture into the flour mixture. Using a fork, mix gently to form a soft ball.
  5. Divide the dough into four rounds, form each portion into a disc shape, and place in the prepared pan. Pour the blueberry sauce over the biscuit dough and sprinkle with the remaining lemon zest.
  6. Bake for 20 minutes, until the blueberries are bubbling and the biscuits have risen.
  7. Enjoy this warm with a scoop of ice cream.
Excerpted from A Rising Tide by DL Acken and Emily Lycopolus. Copyright © 2021 DL Acken and Emily Lycopolus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.