Wednesday, July 18, 2012


Rob had his "Blueberry Grunt" with a side of vanilla ice-cream.

Since my Mother's passing in January, I find myself longing for "home" more then before. I suspect it's part of my grieving process and have embraced it, doing what I can to bring a little more "down home" into my life more regularly. 

One of the easiest ways to do this is through cooking. I suspect Rob wouldn't be to keen on beans and wieners for supper, a Saturday staple when I was a kid, so I've been trying some things I thought he'd enjoy too.

I remember my Mother making "Blueberry Grunt" when I lived at home, but never made it myself. I even remember my Dad eating it for breakfast, though it's really a dessert.  This past Monday, I gave it ago.

I found a recipe on my favorite recipe site, It was super easy and turned out well. I will definitely make it again. The only changes I made to the recipe posted were; I used butter instead of shortening, and I had to bake it longer then 30 minutes, I may try baking it at 400 next time.

Fresh from the oven!
It's good served warm or cold.

I even had it for breakfast this morning, I am my fathers daughter after all.


Teena in Toronto said...

I haven't had blueberry grunt in about 30 years!

Anonymous said...

Looks kinda like a sheppards pie, but a dessert!


What we called Blueberry Grunt growing up in rural Nova Scotia and I still make today are made by stewing berries and sugar till piping hot and then dropping rounded tablespoons of a sweetened doughboy mixture on top.... Cover with a lid and allow to cook... never...never lifting the lid for 15 min.... By NOT lifting the lid the doughboys arrive soft and fluffy as opposed to becoming those tough rubbery ones... The bottoms resting in the berries absorb that beautiful blueberry juice.... (I like it best room temperature as opposed to piping hot) .... When I serve I spoon some of that berry juice over top.....It was one of those things as a child I was never fond of and maybe because there were so many who could not resist lifting the lid :} However it is a favourite now it as is ...or topped with vanilla ice-cream or organic sour cream....