Cape Breton Blueberry Cobbler

    (58)
    40 min

    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.


    48 people made this

    Ingredients
    Serves: 6 

    • 450g fresh blueberries
    • 150g caster sugar
    • 2 tablespoons butter or margarine
    • 100g caster sugar
    • 1 egg
    • 250ml milk
    • 200g plain flour
    • 2 teaspoons baking powder
    • 1 pinch salt

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Arrange the blueberries in the bottom of a baking dish; sprinkle 150g sugar over the blueberries.
    3. Cream together the margarine, 100g sugar and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
    4. Bake in preheated oven until golden brown, about 30 minutes.

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    Reviews & ratings
    Average global rating:
    (58)

    Reviews in English (52)

    by
    68

    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)

    by
    40

    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)

    by
    37

    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)

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