In Horsing Around with Murder, my protagonist’s favorite dessert is Blueberry Grunt. Unfortunately, fear of public speaking causes Abby to drink a tad too much before her pre-dinner speech. This is the result.
For some reason, there were two identical Dodies, both of them glaring at me. Running my words together, I said, “After dessert, which I understand is blueberry grunt—don’t you love the name? Blueberry grunt, blueberry grunt, blueberry grunt—” I caught myself and stopped. “You get the picture. In conclusion, after dessert, we’re inviting anyone acquainted with the deceased to stay and share some memories.”
The two angry Dodies, who morphed into one when I squinted, lurched to their feet and wrestled the mic from my grasp. Enunciating every word clearly, my sister addressed the crowd. “Please enjoy your dinner. I hope I can.” Glowering, she switched off the mic and sat to a smattering of polite applause.
I beamed as I, too, plunked my butt down and leaned in. “That went rather well, yes?”
Here is the recipe for Abby’s favorite Blueberry Grunt.
Nova Scotia Blueberry Grunt
1 cup water
1 cup sugar
1 tsp lemon juice (if berries aren’t tart)
1/2 teaspoon ground cinnamon, opt.
4 cups, cleaned blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (4 tablespoons) butter
1 cup buttermilk
- Blend the water, sugar, lemon juice and cinnamon together in a skillet and stir in the blueberries. Bring to a gentle boil over low heat.
- While the blueberries are heating, blend the dry ingredients together in a mixing bowl. Rub in the butter with your fingertips. Quickly stir in the buttermilk.
- Drop the biscuit dough by the generous tablespoon over the blueberry mixture.
- Cover and cook over low heat until the biscuit dough is done, about 15 minutes.
Serve with blueberries spooned over the biscuits. Serve with whipped cream or vanilla ice cream.