Blueberry Grunt

Prep time: 20min
Total time: 50min
Serves: 8
6 cups
frozen Compliments Wild Blueberries or fresh blueberries
1.5 L
3/4 cup + 1 tbsp
sugar, divided
175 mL + 15 mL
1 tbsp
each finely grated lemon zest and lemon juice
15 mL
1/2 tsp
Compliments Ground Nutmeg
2 mL
1/2 tsp
Compliments Ground Cinnamon
2 mL
2 cups
Compliments All-Purpose Flour
500 mL
1 tbsp
Compliments Baking Powder
15 mL
1/2 tsp
salt
2 mL
2 tbsp
cold unsalted butter
30 mL
1 cup
milk
250 mL
2 cups
Compliments Balance Frozen Vanilla Yogourt
500 mL
1/8 of the recipe
calories
380
fat
10 g
carbs
68 g
protein
6 g

Directions

  1. Preheat oven to 400°F (200°C). In a large saucepan, combine blueberries, 3/4 cup (175 mL) sugar, lemon zest, lemon juice, nutmeg and cinnamon. Bring to a boil, reduce heat and simmer 5 min. Place in an 8 cup (2 L) baking dish.

  2. Meanwhile, in a bowl, combine flour, baking powder, remaining 1 tbsp (15 mL) sugar and salt. Cut in cold butter until mixture resembles coarse oatmeal. Stir in just enough milk, about 1 cup (250 mL), to make a soft dough.

  3. Divide dough into 8 equal portions and place them, evenly spaced, on blueberry mixture. Bake until biscuits are firm and no longer doughy and blueberries have thickened slightly, 20 to 25 min.

  4. To serve, place a biscuit in each serving dish. Spoon blueberries on top, and add a scoop of frozen yogourt on the side.