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Blueberry Grunt.

Tim Fraser/tim fraser The Globe and Mail

A traditional East Coast dessert, a grunt is also known as a slump, bang belly or fungy. It's an easy, stovetop dessert that really brings out the full flavour of the blueberries. This version is from Marie Nightingale's 1971's Out of Old Nova Scotia Kitchens.


1 quart blueberries [4 cups]

1/2 cup sugar

1/2 cup water


2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon sugar [Use up to 2 tablespoons]

1 tablespoon butter

1 tablespoon shortening


Put berries, sugar and water in a pot, cover and boil gently until there is plenty of juice.

[For the dumplings,] sift flour, baking powder, salt and sugar in a bowl. Cut in the butter and shortening and add enough milk to make a soft biscuit dough. Drop by spoonfuls onto the hot blueberries in a pot. Cover pot tightly and do not peek for 15 minutes. Serve hot.

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