The best summer desserts are simple, satisfying and bring out the best in the season’s bounty. That’s why this easy, steamed East Coast treat is the ultimate summer indulgence. Beautiful Canadian blueberries are topped with dumplings steamed in sweet berry juice. This stove-top dish is thought to be an early adaptation of an English steamed pudding recipe. Some say the ‘grunt’ comes from the sound the dumplings make while being steamed, others say it’s the bubbling berries. But one thing’s for sure; once you serve this delectable dessert, the only sound will be guests gobbling this classic summer confection.

Blueberry Grunt

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6

Ingredients:
4 cups (600g) frozen blueberries
½ cup sugar
1 Tbsp lemon zest
1 Tbsp lemon juice

For the Dumplings:
1 ¾ cup flour
3 Tbsp sugar
2 tsp baking powder
½ tsp salt
¼ cup shortening
1 cup milk

For the Maple Whipped Cream:
1 cup 35% whipping cream
3 Tbsp maple syrup

1 mint sprig for garnish

Blueberry Grunt

Directions:
1. In a large skillet or wide saucepan, combine and stir blueberries, sugar, lemon juice and zest. Bring to a boil. Reduce heat to medium-low and simmer until berries soften, about 3 minutes.
2. Make dumplings by whisking together flour, sugar, baking powder and salt in large bowl. Add shortening and rub in with fingers or a pastry cutter until the mixture looks like fine meal. Add milk and stir just until combined.
3. Drop 1/4 cup spoonfuls of dumpling batter on top of blueberry mixture in pan. Cover and reduce heat to low. Simmer until dumplings have steamed and are firm to the touch, 10 to 15 minutes.
4. While dumplings are steaming, make maple cream. Combine cream and maple syrup in a large bowl. Using an electric mixer, beat until cream is stiff.
5. Scoop blueberry grunt into bowls and serve topped with maple cream.

Looking for more delicious recipes? Try our 10 Great Canadian Desserts.