- Dish type
- Fruit desserts
- Fruit cobbler
This is a Canadian recipe from Nova Scotia, where it is called a 'grunt' - an easy cobbler-like pudding. This cobbler is chock-a-block with fresh blueberries and perfect when served with ice cream or custard.
54 people made this
- 450g fresh blueberries
- 150g caster sugar
- 2 tablespoons butter or margarine
- 100g caster sugar
- 1 egg
- 250ml milk
- 200g plain flour
- 2 teaspoons baking powder
- 1 pinch salt
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Preheat oven to 180 C / Gas 4.
- Arrange the blueberries in the bottom of a baking dish; sprinkle 150g sugar over the blueberries.
- Cream together the margarine, 100g sugar and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
- Bake in preheated oven until golden brown, about 30 minutes.
Reviews & ratingsAverage global rating:(63)
Reviews in English (57)
Great recipe! However, instead of using 1 full cup of sugar over the blueberries, I only used 1/2 cup. I think I might use 1/4 cup next time as it was still quite sweet for me. I loved it!-07 Aug 2008
My kids and I were looking for some dessert that we could make with some blueberries that were in our fridge. This was easy to make with 2 kids, and turned out great!! The only thing that we changed was using butter in place of the shortening. Will make again.-24 Jul 2009
Fantastic! We're in the Annapolis Valley and blueberries are just coming into season, so this was a lovely way to ring in the new blueberry season!I had to make a couple of changes - I had no white sugar so I had to substitute Splenda. Good to know I can make this for my father in law, who is diabetic. Also, I only used 1/2 the splenda on the blueberries as a whole cup seemed too much and I was right on - it was a lovely combination of sweet/tart. I also used buttermilk instead of regular milk. The grunt was so delicious served with homemade vanilla ice cream out on our front porch looking at the tide going out. Perfection.-30 Jul 2008
If you like blueberries, nearly one bowl recipes that are ready for the oven in 15 minutes, and avoid lugging out the heavy mixer at all costs, then you are in luck, because this recipe is exactly what you have been searching for! The batter rises over the blueberries to become a buttery top crust that is pure bliss. Make this cobbler in a spring form pan because it makes it easy to take out after baking. Somewhere between a fruit pie and a cake, the cobbler is gooey, sweet and is the perfect summer dessert. Serve warm with a scoop of vanilla ice cream.
- 3 cups fresh blueberries
- 3 tablespoons white sugar
- ⅓ cup orange juice
- ⅔ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 pinch salt
- ½ cup butter, softened
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Easy Blueberry Cobbler
Are you looking for an easy dessert recipe? Something so easy but it’s actually impressive too? And do you happen to have some fresh blueberries on hand? This easy Blueberry Cobbler recipe is for you.
We had some neighbors coming over for a barbecue the other day, and I really needed to whip up a dessert quickly. Blueberry cobbler was the right choice. Just berries tossed with sugar and juice… laid into a pie plate… a simple, sweet batter spooned on top, and a quick 35 minutes in the oven. Mission Easy Dessert done!
I love it when a cobbler comes out of the oven all piping hot– the fresh blueberries have morphed into being soft, sweet and syrupy. You’ll want a STRAW to suck up all of that fabulous, sugary blueberry juice.
Ice cream is the perfect topper for warm cobbler. The only bad thing about this recipe is that it will be gone almost immediately upon serving, and you will wish you had more!
The teenagers at our barbecue dished up more ice cream and snaked the remaining bits of blueberry syrup from the pan. This is the perfect summer dessert recipe- especially if you have access to big, juicy, wonderful blueberries!
2 - 10 oz packages frozen blueberries
1 cup almond meal
1 cup oat flour
10 medjool dates
1 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
2 cups unsweetened almond milk or plant milk of your choice
Preheat oven to 350°. Place everything except the blueberries into the blender and blend until well incorporated. Pour into a pie plate and pour the blueberries on top. Bake for about 1 hour.
17 Responses to Nova Scotia Blueberry Grunt
I am confused about your sugar amount. Recipe calls for 1 cup. but your hint says to cut back on sweetness use 1/4 cup instead of a 1/2 cup (there is no 1/2 cup mentioned ) Please advise. Sounds delicious
Hi Judy, the original amount is 1 cup of sugar, so reduce the amount (to 3/4 of a cup) if you would like a grunt that is not as sweet. Thanks for your comment – we have fixed the amount in the recipe.
Hi, the recipe calls for 1 cup of sugar, but below you say I can use 1/4c instead of 1/2c.
So is the 1c a typo, or….?
Yes – it was a typo. Apologies for the confusion! It should be 1 cup of sugar and you can reduce to 3/4 cup if you prefer a less sweet version.
Does it call for 1 cup of sugar or 1/2 cup. See the note on bottom?
1 cup is the amount called for in the recipe. If you prefer your grunt to be less sweet, add only 3/4 cup of sugar. You could even substitute maple syrup for some of the sugar if you are so inclined and want to experiment!
Recipe says 1 cup of sugar but notes below say if you want to cut back on sugar to add 1/4 cup instead of 1/2 cup…wondering what is correct amount 1 cup of 1/2 cup of sugar?
We have revised the recipe to fix the contradiction: 1 cup of sugar if you like a sweet Blueberry Grunt – 3/4 of a cup if you prefer something with less sugar.
There appear to be a couple of errors in this recipe. Do you add first cup of sugar to berries? And the tsp of lemon juice? where does it go? Then in the comment it refers to 1/4 instead of 1/2 cup of sugar that is not listed in ingredients. I really want to cook this. Would have to use high bush berries. No one here has those sweet little berries from Nova Scotia, but the recipe needs some clarifications. Hope some one sees this and gives us some more details.
Yes – you can add 1 cup of sugar and the lemon or lime juice to the berries (follow direction number two). If you prefer your grunt to be less sweet, add 3/4 cup of sugar. You could even substitute maple syrup for some of the sugar if you are so inclined and want to experiment!
We suggest Nova Scotia wild blueberries (because we promote local products) but the recipe will work with other blueberries too. Hopefully you can come for a visit and try our local berries in person – they are in season right now! We do have the following blueberry products in Sobeys stores across Canada and some health food stores:
Van Dyk’s 100% Wild Blueberry juice
Terra Beata Blueberry juice
The recipe ingredients say 1 cup sugar but when listing the sugar modifications, it says to reduce it from 1/2 cup to 1/4 cup so is the original amount 1 cup or 1/2 cup. thanks
Hi Nancy, the original amount is 1 cup of sugar, so reduce the amount if you would like a grunt that is not as sweet. Thanks for your comment – we have fixed the amount in the recipe.
We live in London Ontario and get frozen Nova Scotian Wild Blueberries at Farm Boy near us. We have picked High Bush up here for years but since these frozen ones are available we prefer them. There is definitely a difference in flavour.
How is this different from a cobbler other than the name?
For me, the sauce in a cobbler usually has flour or cornstarch added to it, to make it more gel-like.
A grunt has at most a runny, syrupy sauce, unless it’s horribly overcooked.
When I do a recipe, I do a fair amount of research. Even if I have done it myself a hundred times, I research. I think it is the science training I have had.
There are many beautiful recipes for a blueberry cobbler out there, they were all a bit different but in many ways, the same. There were "Texas" cobblers with the berries going on top vs. the more traditional berries on the bottom. But I know the recipe I was using.
I wanted a classic recipe that your grandmother might have made. It called for our old favorite cookbook, the 1972 edition of Betty Crocker’s Cookbook. Yep, it had just what I wanted, and it came out great. Trivia time: 1972 was the year of the Delorean.
I kick up the sugar in the topping a bit and use butter instead of the 1972 shortening.
A high 4 or low 5. As good as something this easy gets.
What Is Blueberry Grunt?
Blueberry grunt is basically a cobbler, however, where cobbler is baked in the oven, grunt is traditionally made on the stove top. To make Nova Scotia blueberry grunt, a blueberry mixture is topped with biscuit dough and cooked on the stove in a tightly covered Dutch oven. It’s said as the biscuits steam, you can hear the berries “grunting” in the pot.
Easy Blueberry Cobbler
Oh how I love a fruit cobbler. Not only are they delicious but they are so simple to put together. If you can use a measuring cup then you can make this one. The hardest part is waiting for it to cook in the oven. I think you will agree that my Easy Blueberry Cobbler is worth that effort!
Add a scoop of ice cream to a warm cobbler and you have a dessert that no one can turn down.
I love to whip up a cobbler when I have a large group of people. Besides the fact that everyone gushes with happiness, you are guaranteed to have an empty dish. Since cobblers are not necessarily the most figure friendly recipes available, I prefer to have a group help me make sure there are no tempting leftovers!
The great thing about this recipe is that you can use your favorite fruit. You can also use fresh, canned or frozen fruit – which ever you have on hand. I am partial to cherry, blueberry and peach but my husband says blueberry cobbler is the only way to go!
Toppings for Blueberry Cobbler
The basic topping choices for a blueberry cobbler are whipped cream or ice cream. Within those two categories, there are a few variations that can really take this easy blueberry cobbler recipe to a whole new level. For the ice cream, we almost always have vanilla or vanilla bean as a staple in our freezer. The vanilla ice cream is a perfect compliment to the buttery, cakey, blueberry flavors in the cobbler.
Homemade Whipped Cream
Making your own whipped cream is probably one of the top recommendations that I will ever give you when discussing homemade desserts. To do that, you need heavy whipping cream and confectioners sugar. Essentially, from here you just pour the whipping cream into a bowl and whip until peaks start to form. (I would recommend using a hand mixer or a stand mixer unless you are really focusing on those arm muscles.)
Slowly add in the sugar and serve. Super simple. You can put a few other fun twists on this by adding in freshly squeezed lemon juice into the whipped cream for a citrus whipped cream. You can do this with store-bought whipped cream too. The same method applies here, you just add lemon juice to the pre-made version. This is great over blueberry pancakes or blueberry waffles as well!