Reviewed: Nov. 12, 2009

Over on the mainland, we don't bake blueberry grunt. We throw the dough into a pot with the blueberries boiling in sugar. Then you get dumplings and blueberry sauce - Blueberry Grunt. BUT, I like this recipe better! Shhhh, don't tell my mother or grandmother.

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chickremedy

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Reviewed: Sep. 5, 2009

A dessert this good shouldn't be so easy to make! I've made it twice so far, once with blueberries and once with raspberries. I preferred the blueberry version because the blueberries are sweeter. (I'll use a little extra sugar with raspberries next time) I'm going to try it with peaches next. This recipe is going in my permanent file.

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STELLASUE

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Reviewed: Aug. 20, 2009

This was the best blueberry concoction I've ever baked or tasted. Truly! I brought it to work and it was gone in under 30 minutes. We sprinkled about 3/4c of white sugar on our berries b/c they were super-sweet already. In addition, we used splenda brown sugar blend for the crust instead of white sugar. I also felt like the crust needed extra baking time. We took it out at about 45 minutes.

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IIICRAZYCATS

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Reviewed: Aug. 4, 2009

I made this last night for dessert, but I didn't have the full amount of blueberries the recipe called for. So, I used 1 1/2 C. blueberries and 1 1/2 C. raspberries (I guess you could call that a blaspberry grunt). I also used butter in place of the shortening, since I'm not a big shortening fan. I don't eat sugar, so I substituted agave nectar for the sugar and it was absolutely WONDERFUL!!! The only thing I noticed about the recipe that I didn't like was that I thought it needed more than a pinch of salt, but otherwise it was perfect. We topped it off with sugar-free French Vanilla ice cream and it was a big hit...especially with my husband! Thanks!

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charlottesmom

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: Jul. 24, 2009

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.

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Lynn

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Reviewed: Jul. 2, 2009

The recipe made way too much topping and it didn't bake all the way through. The bottom part was delicious, as was the part of the topping that did bake through. Will make some adjustments next time.

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Courtneyin NH

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Reviewed: Jun. 13, 2009

I had to use butter instead of shortening and it was ridiculously delicious. Easy, tempting and scrumptious.

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vicki woodyard

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Reviewed: Apr. 7, 2009

Made with fresh blackberries but more like a big muffin/cake/cobbler. :) Maybe needs more butter for that mmmm taste? Definitely put all the sugar on the berries or they're too tart/bitter. Maybe take 1/2 sugar out of the batter so that the dish won't be too sweet.

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cabouri

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Reviewed: Feb. 27, 2009

I really enjoyed this! I used splenda instead of white sugar and it tasted great!

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poker_crystal

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Reviewed: Feb. 8, 2009

Wow! This is good. I had no idea what a grunt is, but it seemed like a fun idea to tell my husband that he was having "grunt" for dessert after I found this when looking for something to do with some blueberries I had bought. This was very quick and easy to make and tasted so good. Only thing I did different was to reduce the amount of sugar to about 2/3 cup after I tasted my blueberries to see how sweet they were. Definitely going to make this again.

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Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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Reviewed: Jan. 31, 2009

This was awesome! Just like we had on honeymoon in Atlantic Canada! I had to use frozen blueberries, as good ones are hard to find this time of year, but it still turned out well!

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 14, 2008

After I had started this recipe, I discovered that I was almost out of all purpose flour. I opened a boxed cake mix and used the cake flour. I also used Splenda for the sugar (diabetic). It turned out great, but with a cake like topping instead of the dropped mix.

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Clint

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Reviewed: Aug. 7, 2008

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!

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mathildedf

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Reviewed: Jul. 30, 2008

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.

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kitchengoddess

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Reviewed: Jul. 22, 2008

Baked up just perfect in a little under 40 minutes! Hailing from the Annapolis Valley in NS, this dessert is a must at blueberry season! Served it up with some whipped cream! Wouldn't change a thing!

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