• 4 cups (950 mL) blueberries
  • ½ cup (125 mL) sugar (or more)
  • ½ cup (125 mL) water


  • 2 cups (500 mL) flour
  • 4 tsp (20 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 tsp (5 mL) sugar
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) shortening
  • 1/4-1/2 cup (50 mL-125 mL) milk


Blueberries: Put berries, sugar and water in a pot, cover and boil gently until there is plenty of juice.

Dumplings: Sift flour, baking powder, salt and sugar into a bowl. Cut in the butter and shortening and add enough milk to make a soft biscuit dough. Drop by spoonfuls onto the hot blueberries. Cover closely and do not peek for 15 minutes.

Serve hot.

Recipe courtesy Out of Old Nova Scotia Kitchens, Nimbus Publishing.

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