Blueberry Grunt
This is a down-home Nova Scotian dessert which is WAY better than it sounds. Great way to use up blueberries that need using!
Ingredients
1 quart blueberries 1/2 cup water 1/2 cup sugar 1.5 cups all purpose flour 2 tsp baking powder 1/4 tsp salt 1 tsp sugar 1 tbsp butter 2/3 cup milk (approx). Whipped cream for topping (optional)
Instructions
Put blueberries, water, and 1/2 cup sugar in a sauce pan and start heating (medium heat). Simmer while making dumplings Combine flour, baking powder, salt and 1 tsp sugar. Cut or rub in butter. Add enough milk to make soft dough. Drop dumpling dough in tablespoon amounts into blueberries, letting them sit on top. Cover tightly and cook for 15 minutes without opening lid. Serve hot. Optional - top with whipped cream.
This is a fast, easy dessert that still has some of the features of desserts that take longer. It’s got both fruit and dough, both liquid and solid, both tart and sweet.
Berries just starting to cook 
Berries a-simmering
The berries go on, and then you don’t really have to take care of them (beyond maybe stirring a couple times).
The dumplings are pretty quick. With the small amount of butter, it was easier to rub the butter into the flour mixture than to cut it in.
First dumpling! 
All dumplings are in 
After 15 minutes
Once you’ve got the dumplings in and covered, again it basically requires no attention.
The name of the dish is supposed to come from a “grunting” sound made while the dumplings are cooking. My kitchen is too loud to verify the “gruntiness” of this cooking process.
The Verdict
Easy, fast, and delicious. Great for using up those blueberries that are on their way out that you don’t want to eat fresh (as ours were in this dish). A great Nova Scotian dessert.