Seaside Blueberry Grunt
Get ready to get hungry as we whip up a seaside blueberry grunt! It’s Nova Scotia blueberry season after all, so why not celebrate with an incredible recipe? Who doesn’t love wild blueberries and fresh biscuits? Top it off with some vanilla ice cream and you get pure summer joy!
Ingredients
| 4 cups | Nova Scotia wild blueberries |
| 1 cup | sugar |
| 1 tsp | lemon juice |
| 2 cups | flour |
| 1 tbsp | baking powder |
| 1 tsp | sugar |
| 1⁄2 tsp | salt |
| 1⁄2 cup | butter |
| 1 | egg |
| 1/2 cup | milk |
Directions
- Preheat oven to 425F
- Pour blueberries into oven-safe deep-dish pie plate- add sugar & lemon juice
- Stir well, place dish in oven and bake berries uncovered. 10 to 15 minutes for fresh berries
- While the berries are in the oven, make the biscuits: in large bowl whisk flour, baking powder, sugar and salt to mix.
- Break butter into pieces with hands and add to flour mixture. Cut the butter into flour with a fork until butter and flour are combined in small crumbly pieces.
- Crack egg into a measuring cup and top with milk to 3⁄4 cup
- Mix egg and milk with a fork
- Add to flour mixture and blend with fork until combined — mix in any remaining dry bits with hands.
- Take hot blueberries out of oven – scoop biscuit dough with a 1⁄4 cup measuring cup and arrange
on top of hot berries (approximately 11 biscuits) - Carefully cover dish tightly with aluminum foil and return to oven
- Bake, covered, 15 minutes
- Remove dish from oven and carefully remove foil. Place dish back in oven and continue to bake, uncovered, for 10 minutes or until biscuits are lightly golden
- Allow to cool 10 minutes or so —the longer the grunt sits, the more blueberry liquid the biscuits will soak up- delish!!
- Serve warm with ice cream
Adding on
Adding Whipped cream to your seaside blueberry grunt makes an excellent addition too (even if you’re already using ice cream)!
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