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Blueberry Grunt Cake

Mary Campbell’s Blueberry Grunt or Streusel

Ingredients:

  • 3 cups flour
  • ¾ cup white sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 tsp. ground nutmeg
  • ½ cup butter or margarine (soft)
  • 3 eggs
  • 1 cup milk
  • 1 tsp. vanilla
  • 3 cups fresh or frozen blueberries
    Topping:
  • ⅔ cup flour
  • ⅔ cup rolled oats
  • ¾ cup packed brown sugar
  • ½ cup butter or margarine (soft)
  • 1 tsp. cinnamon

Directions:

  • Preheat oven to 350°F.
  • Measure first seven ingredients into a measuring bowl.
  • Mix and cut in butter until well mixed.
  • Grease a 9×13 inch pan.
  • Add eggs, milk and vanilla to above mixture.
  • Beat until smooth and thick.
  • Pour into greased pan.
  • Sprinkle blueberries evenly over top.
  • Mix all the topping ingredients until it resembles a crumble.
  • Sprinkle over the top of the cake and pat very gently with clean hands.
  • Bake in middle of the oven for 50 to 60 minutes
  • Cake is finished when it is “talking” and “grunting” and when a tooth pick is inserted and comes out clean.

Best served warm with ice cream.

 

Cape Breton Blueberry Grunt (by Marilyn Wilson)

Ingredients:

  • 1 cup white sugar
  • ½ cup water
  • 1 quart blueberries
    Topping:
  • 2 cups sifted flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 tbsp. sugar
  • 1 tbsp. melted butter
  • ⅔ cup milk

Directions:

  • Make syrup with sugar and water by boiling for 5 minutes.
  • Add blueberries and boil until tender.
  • Sift dry ingredients, add milk and melted butter.
  • Drop by spoonful into stewed blueberries.
  • Cook for 15 minutes on low to medium heat.

Serve with whipped cream.

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