Nova Scotia Blueberry Grunt

Maine and Nova Scotia are both home to large blueberry crops, and residents of both areas know how to turn those blueberries into pies. In Nova Scotia, they make this other dish. It’s kinda like cobbler but less sweet, has more blueberries, and is more English. I hope you like it.

4 pints of blueberries
1 cup sugar
1 teaspoon cinnamon
1 lemon, juiced and zest removed
2 cups flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/3 teaspoon salt
1/2 cup cold butter cubes
1/2 teaspoon cinnamon
1 egg
3/4 cup milk

Preheat oven to 350.

In a bowl, add blueberries, 1 cup of sugar, lemon juice, and cinnamon.

In a second bowl, mix flour, salt, baking powder, and 1 tablespoon of sugar.

Place blueberry mixture in 12-inch skillet and place in oven for 20 minutes.

Cut butter into flour mixture, making wet sand- like consistency.

Mix egg and milk and then pour into flour and butter mixture.

Mix together and place dollops on the blueberry mixture after it has been in the oven for 20 minutes.

Cover with foil and bake for 15 minutes.

Remove foil and bake for an additional 20 minutes or until gold brown.

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