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
- 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.
- 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.
- For the Biscuits: Preheat the oven to 375°F. Grease a 9-inch square baking pan or 2-quart baking dish with butter.
- 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.
- 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.
- Bake for 20 minutes, until the blueberries are bubbling and the biscuits have risen.
- Enjoy this warm with a scoop of ice cream.