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Cape Breton Blueberry Grunt


"Head for Cape Breton, NS in Atlantic Canada and you're sure to find a heaping helping of this traditional blueberry dessert. It's easy to prepare and delicious to eat! Serve hot topped with whipped cream. "
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40 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
  3. Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
  4. Bake in preheated oven until golden brown, about 30 minutes.

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Read all reviews 52
  1. 58 Ratings

Most helpful positive review

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!

Most helpful critical review

So I would call this a cobbler. I usually love the biscuit-like topping of a cobbler, but this topping was tough and had little flavor, perhaps because you don't cut in the shortening/butter, an...

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Least positive

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!

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 ch...

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...

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 wit...

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

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!

Delicious! Used 2/3c sugar + 2 tsp lemon juice with my blueberries, and I used buttermilk in place of milk for a extra rich crust. It was fantastic! Baking time was 35 minutes at 350.

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

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 ...