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Blueberry Almond Grunt
All Recipes Desserts & Frostings Blueberry Almond Grunt

Blueberry Almond Grunt

  • Prep Time
    10 minutes
  • Cook Time
    40 minutes
  • Serves
  • Experience


  • 4 cups (1 L) blueberries
  • 1/2 cup (125 mL) Lantic and Rogers Smart Sweetener Blend
  • 1 tbsp (15 mL) lemon juice


  • 2 cups (500 mL) all-purpose flour
  • 2 tbsp (30 mL) Lantic and Rogers Smart Sweetener Blend
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) cold butter, cubed
  • 1 egg
  • 1/2 cup (125 mL) milk
  • 1/4 cup (60 mL) natural sliced almonds, roasted


  1. Preheat oven to 375°F (190°C). In 8-inch (20 cm) cast iron skillet, cook blueberries, sugar and lemon juice over medium heat until saucy. Transfer to oven; bake for 12 to 14 minutes or until thickened and bubbly.


  1. Meanwhile, whisk together flour, sugar, baking powder and salt. Using pastry cutter, cut in butter until mixture resembles coarse bread crumbs with a few larger pea-size pieces.
  2. Whisk egg with milk; drizzle over flour mixture. Using fork, mix to form ragged dough.
  3. Drop dough by heaping tablespoonfuls over hot blueberry mixture. Cover with foil and return to oven; bake for 10 minutes.
  4. Remove foil. Sprinkle almonds over top; bake for about 15 minutes or until biscuits are cooked and no longer doughy underneath.


  • Serve with whipped cream sweetened with maple syrup.
  • If desired, substitute other seasonal fruit, such as blackberries, raspberries, peaches, nectarines, plums or cherries for blueberries.