No bake stovetop blueberry grunt takes advantage of the wild blueberries that are easy to source in Canada. For those of us outside the great white North this is a beautiful way to serve blueberries as the summer winds down and cooler nights approach.
4 cups blueberries (wild are best)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
100 grams / 1/2 cup superfine sugar
1 tablespoon lemon juice
125 milliliters / 1/2 cup water
320 grams / 2 cups plain flour, sifted
4 teaspoons baking powder, sifted
1 tablespoon sugar
1/4 teaspoon salt
30 grams / 2 tablespoons butter
150 milliliters / 2/3 cup milk
- Place the blueberries, cinnamon, nutmeg, sugar, juice and water in a saucepan and cook on low to medium until soft, approximately 20 minutes.
- To make the dumplings, place the flour, baking powder, sugar, salt in a bowl and stir until combined.
- Rub in the butter until the mixture resembles course breadcrumbs than add the milk, folding until it has formed a dough.
- Spoon the dough in heaped tablespoonfuls over the blueberries and cover with a lid, simmering for 15 minutes until the dumplings have been cooked through.
- Allow to cool for 5 minutes, than spoon into serving dishes.
- Serve with a little cream or scoops of ice cream.
Wild blueberries sub: Any wild berries are best at the height of their season so you’ll want to enjoy this dish with fresh blueberries at the height of summer where they will be their sweetest.
Don’t overmix the dough: You want the dumplings to be soft, so fold and mix until they are just combined.
Adapted from Select Nova Scotia