Wild Blueberry Grunt with Lemon Biscuits

A comforting Canadian dessert featuring stewed wild blueberries topped with fluffy, steamed lemon biscuits. Served warm with vanilla ice cream.

Prep Time

20 minutes

Total Time

50 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.37/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4cupsWild Blueberries(Fresh or frozen)

£6.00

0.5cupGranulated Sugar(Adjust to taste depending on sweetness of berries)

£0.20

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.3cupWater

1.5cupsAll-Purpose Flour

£0.30

2teaspoonsBaking Powder

£0.15

2tablespoonsGranulated Sugar

£0.20

0.3teaspoonSalt

£0.01

6tablespoonsCold Butter(Cut into small cubes)

£0.75

1tablespoonLemon Zest(From one lemon)

£0.05

0.5cupMilk(Plus extra for brushing)

£0.20

4scoopsVanilla Ice Cream(For serving)

£1.50

Total Cost

£9.46

£2.37 per serving

Instructions

1.
In a large pot, combine wild blueberries, 1/2 cup sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and cook for 15-20 minutes, or until the blueberries have softened and the sauce has thickened slightly.
2.
While the blueberries are simmering, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, 2 tablespoons sugar, and salt.
3.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4.
Stir in the lemon zest.
5.
Gradually add the milk, stirring until just combined. Do not overmix. The dough will be slightly sticky.
6.
Drop spoonfuls of biscuit dough (about 8-10 biscuits) onto the simmering blueberry mixture, spacing them evenly. Do not stir the dough into the blueberries.
7.
Cover the pot tightly with a lid. Reduce the heat to low and steam for 15-20 minutes, or until the biscuits are cooked through and fluffy. The biscuits should be doubled in size.
8.
Remove from heat and let sit for a few minutes before serving.
9.
Serve warm, spooning the blueberry mixture and biscuits into bowls. Top each serving with a scoop of vanilla ice cream.

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My Notes

Nutrition Information

Nutrition per serving (250g)

620 kcal / 2594 kJ

Carbs

90g

35% of RDA

Fat

27g

39% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

52 g

58% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, add a pinch of cinnamon to the blueberry mixture.

If you don't have wild blueberries, you can use regular blueberries.

If the biscuits are browning too quickly, you can loosely cover the pot with foil.

To enhance the lemon flavor, add a few drops of lemon extract to the biscuit dough.

For a vegan version, substitute the butter with vegan butter and the milk with plant-based milk.

Cooking Equipment

Large pot with lid

Mixing bowls

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a pinch of cinnamon to the blueberry mixture.

If you don't have wild blueberries, you can use regular blueberries.

If the biscuits are browning too quickly, you can loosely cover the pot with foil.

To enhance the lemon flavor, add a few drops of lemon extract to the biscuit dough.

For a vegan version, substitute the butter with vegan butter and the milk with plant-based milk.

Wild Blueberry Grunt with Lemon Biscuits

Ingredients

Instructions