I Made a Vintage Laura Secord Recipe... “Grunt”

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: canned blueberries

Frozen or canned blueberries can be more affordable and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour simplifies the recipe.

In a saucepan with a tight-fitting cover combine sugar, cornstarch, and salt.

Stir in fresh blueberries and lemon juice.

Cook on top of range, stirring constantly, until mixture boils for about thirty seconds. Keep warm.

Sift or blend together flour, baking powder, and salt.

Cut in shortening until crumbly.

Beat together egg and milk, then stir into the dry mixture.

Mix lightly with a fork to make a soft, sticky dough.

Drop by tablespoonfuls into hot blueberry mixture.

Cover tightly, and simmer for 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens