Cape Breton Blueberry Grunt Recipe -
Cape Breton Blueberry Grunt Recipe
  • READY IN 40 mins

Cape Breton Blueberry Grunt

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 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!

Most Helpful Critical Review
Jul 27, 2011

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, and I think it needs more salt. I followed the topping part exactly, so tough texture is not because I made changes. I did add only 1/2 cup sugar to the blueberries, and was was still WAY too sweet. Just didn't care for this one.

Jul 27, 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.

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.

Feb 09, 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.

Jun 26, 2009

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

Feb 04, 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!

Apr 13, 2010

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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