This is a Canadian recipe from Nova Scotia, where it is called a 'grunt' - an easy cobbler-like pudding. This cobbler is chock-a-block with fresh blueberries and perfect when served with ice cream or custard.
Great recipe! However, instead of using 1 full cup of sugar over the blueberries, I only used 1/2 cup. I think I might use 1/4 cup next time as it was still quite sweet for me. I loved it! - 07 Aug 2008 (Review from Allrecipes US | Canada)
My kids and I were looking for some dessert that we could make with some blueberries that were in our fridge. This was easy to make with 2 kids, and turned out great!! The only thing that we changed was using butter in place of the shortening. Will make again. - 24 Jul 2009 (Review from Allrecipes US | Canada)
Fantastic! We're in the Annapolis Valley and blueberries are just coming into season, so this was a lovely way to ring in the new blueberry season! I had to make a couple of changes - I had no white sugar so I had to substitute Splenda. Good to know I can make this for my father in law, who is diabetic. Also, I only used 1/2 the splenda on the blueberries as a whole cup seemed too much and I was right on - it was a lovely combination of sweet/tart. I also used buttermilk instead of regular milk. The grunt was so delicious served with homemade vanilla ice cream out on our front porch looking at the tide going out. Perfection. - 30 Jul 2008 (Review from Allrecipes US | Canada)