Cape Breton Blueberry Grunt

Serves 4

Pair with Bulwark Blush cider

Filling

4 cups (1 litre) frozen wild blueberries

½ cup (125 ml) brown sugar

¼ cup (175 ml) molasses

3 tbsp (45 ml) fresh lemon juice

½ tsp (2 ml) all spice

¼ tsp (1 ml) cinnamon

Mix all ingredients in a heavy-bottomed pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften, slightly, about 5 minutes.

Dumplings

1 ½ (375 ml) cups flour

2 tbsp (30 ml) sugar

2 tsp (10 ml) baking powder

¾ tsp (3 ml) fine sea salt

3 tbsp (45 ml) chilled butter cut into ¼ inch cubes

¾ cup (175 ml) whole milk

Whipped cream for serving

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended.

Drop batter by tablespoon measure onto the simmering wild blueberry mixture. Reduce the temperature to medium-low; cover pot and simmer until dumplings are firm; about 25-30 minutes.