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Blueberry Grunt

  • Prep
    15 min
  • Total
    30 min
  • 6-8

Blueberry Grunt



  • 1 qt blueberries
  • ½ cup water
  • ½ cup sugar or more to taste
  • 2 cups flour
  • 2 tsp Baking powder
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tbsp Scotsburn butter
  • About 1 cup Scotsburn milk



  1. Boil berries, water, and sugar in a saucepan or frying pan. We prefer our cast iron frying pan.
  2. While berries are boiling, Sift together dry ingredients.
  3. Cut in butter with knife or pastry cutter.
  4. Add enough milk to make a soft, sticky biscuit dough.
  5. Drop dough into blueberries by the tbsp. Cover and cook for 15 mins until dough is cooked through.
  6. Serve as is or topped with ice cream.

A recipe developed in collaboration with The Wild Decoelis

Products in this recipe


The dairy goodness that started it all in 1900, our butter is still a smooth and delicious staple with a place in every kitchen.


Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.

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    10 min
  • Total
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