Blueberry Grunt

A Bay of Fundy recipe collection would be incomplete without a recipe for Blueberry Grunt. Grunt (not to be confused with other blueberry desserts such as Crumble, Crisp or Buckle) is best characterized by floating dumplings. I've always been a fan of Blueberry Grunt but my admiration took a leap when I tried this particular recipe about eight years ago from The Joy of Ginger cookbook.

Blueberry Grunt
4 c wild blueberries
1/2 c sugar
1/2 c water
1 tsp ground ginger or more
2 c all purpose flour
4 tsp baking powder
1/2 t salt
2 Tbsp cold butter
3 Tbsp candied or preserved ginger, chopped
3/4 c milk

- Boil blueberries, sugar, water and ground ginger in a large saucepan until juice is rendered, about 5 minutes.
- Meanwhile, sift together flour, baking powder, and salt.
- Cut in cold butter using a pastry cutter or knife. Stir in finely chopped ginger. Add enough milk to make a soft, sticky biscuit dough.
- Drop dough by tablespoon in the hot berry mixture. Cover tightly & cook 12 to 15 minutes. Serve with French vanilla fresh or frozen yogurt.

(Candied ginger is available in bulk at most health food stores or, if you are really keen you can make it yourself!)