Upside-down blueberry grunt from A Rising Tide cookbook

A fun and fluffy twist on an iconic Nova Scotia dessert

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After months spent exploring and experiencing the wonderful uniqueness of classic Atlantic Canadian cuisine, DL Acken and Emily Lycopolus created the A Rising Tide cookbook as love letter to the culinary renaissance of Canada's East Coast.

The cookbook contains more than 100 recipes intrinsic to the coast–several of which are directly sourced by an assortment of beloved local chefs–along with an array of unique stories from fisherman, producers, foragers, and restaurateurs who have contributed to the region's burgeoning culinary scene.

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Although fresh blueberries aren't currently in season, thanks in part to many of the cookbook's contributors, there are plenty of Canadian-grown blueberries to be found in the freezer section at grocery stores across the country.

"If there was ever a 'provincial dessert' for Nova Scotia, blueberry grunt would definitely be in the running. It has even been celebrated on a Canadian postage stamp!" Acken and Lycopolus exclaim in the introduction to their Upside-down blueberry grunt recipe.

"This simple, sweet dish of light, fluffy biscuits and stewed blueberries is a hearty and welcome ending to any meal. The biscuit texture is traditionally crispy on top and very soft on the bottom from the blueberries. This upside-down version creates a lovely fluffy finish throughout and even more blueberries to enjoy!"

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4 cups fresh or frozen wild blueberries
2 lemons, zested and juiced, divided
⅓ cup sugar
2 tbsp cornstarch
pinch ground nutmeg

Place all the blueberries in a large saucepan, drizzle with the lemon juice, and scatter half the zest over top. Cover the pan with its lid, place over medium-low heat, and cook for 3 to 5 minutes, just to soften the berries.

In a small bowl or measuring cup, combine the sugar, cornstarch, and nutmeg. Sprinkle over the berries and stir to combine. Increase the tempera-ture to medium-high and bring the berries to a boil, stirring well. Stir for 1 minute and then remove from the heat. Set aside.


1¼ cup flour
1½ tsp baking powder
1½ tsp fine sea salt
2 tbsp cold butter, cubed
½ cup milk
1 egg
2 tsp white wine vinegar
ice cream, for serving

Preheat the oven to 375°F. Grease a 9-inch square baking pan or 2-quart baking dish with butter.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it has a coarse oatmeal texture. In a liquid measure or small bowl, whisk together the milk, egg, and vinegar. Pour this mixture into the flour mixture. Using a fork, mix gently to form a soft ball.

Divide the dough into four rounds, form each portion into a disc shape, and place in the prepared pan. Pour the blueberry sauce over the biscuit dough and sprinkle with the remaining lemon zest.

Bake for 20 minutes, until the blueberries are bubbling and the biscuits have risen.

Serve with ice cream.

The grunt will keep in an airtight container in the fridge for up to 3 days.

Serves 4