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Recipe: BLUEBERRY GRUNT by Olive Cassidy

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This Blueberry Grunt recipe by Olive Cassidy from In the Africville Kitchen, the Comforts of Home, is excerpted from Dining Out with History: At Atlantic Canada’s Historic Sites, written by Jan Feduck. Photography supplied by Fitzhenry and Whiteside Publishing. Published by Fitzhenry and Whiteside Publishing, Copyright ©March 2024. Excerpted with Publisher permission. All rights apply.

Blueberry Grunt In the Africville Kitchen, the Comforts of Home As submitted by Olive Cassidy. Recipe available in: Dining Out with History: At Atlantic Canada’s Historic Sites, written by Jan Feduck, Photography supplied by Fitzhenry and Whiteside Publishing. Published by Fitzhenry and Whiteside Publishing, Copyright ©March 2024. Excerpted with Publisher permission. All rights apply.

Ingredients

• 2 cups blueberries

• 1¾ tsp baking powder

• 1½ cups water

• 1 Tbsp shortening

• 2/3 cup sugar

• 1/3 cup milk or more

• 4 tsp salt

• 2 cups flour

Directions

Preheat the oven to 400°F. Pick over and wash the blueberries. Put them in a greased pan. Add in water and sugar and put in the oven for 5 minutes. While it’s cooking, mix the salt, baking powder, and flour in a big bowl. Cut the shortening into the flour mixture with a knife. Add milk to make a soft dough, handling the dough as little as possible and mix. Drop in spoonfuls of the dough into the baked blueberry mixture. Cover and cook for about 25 minutes.

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