Prep 15 mins
Cook 25 mins
I spent a little over seven years in the Maritimes and had the opportunity to participate in the blueberry harvest a couple of times. One year I asked the farmer if he could pay me my wages for the day in blueberries. He laughed and gave me a lifetime of berries to take home! I shared the berries with friends and neighbours and followed the suggestion of a local Maritimer. She told me to boil the berries with water, nutmeg, sugar and cinnamon and top with my favourite dumpling recipe. So I did! Pulled out Grandma's 1932 Cook Purity Book cookbook and made her recipe for dumplings. I thoroughly enjoyed the combination!
- 6 cups blueberries
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup brown sugar
- 1 tablespoon lemon juice
- 1⁄2 cup water
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 7⁄8 cup milk
- Place the blueberries, nutmeg, cinnamon, sugar, lemon juice and water in a pot and bring to a boil.
- Meanwhile make dumplings: Sift flour with baking powder and salt. Add milk and mix thorougly.
- When blueberries come to a boil, drop tablespoons of the dumpling mixture on top. Cover and allow to simmer for 15 minures.
- Serve hot.
- Yields four generous servings or six normal portions.
Being from Nova Scotia orignally Blueberry Grunt was a recipe my father made all the time. I tried your recipe and it was quite simalar to the one my dad made so it get;s 5 stars.
All most identical to what is served in the Maritime Provinces. This tastes wonderful, delish blueberry flavour. I used frozen berries