Blueberry Dumplings Recipe Courtesy Paula Deen Recipes

BLUEBERRY DUMPLINGS

Steps:

• Stir flour, 1 tablespoon sugar, baking powder, and salt together in a bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough.
• Mix berries, the 1 1/2 cups sugar, and water together in a saucepan and bring to a boil.
• Drop dumplings into hot boiling berries by the tablespoonful.
• Cover pot, reduce heat, and cook slowly for 20 to 30 minutes. Do not remove lid before 20 minutes has passed. Do not stir dumplings.
• Serve with vanilla ice cream or fresh cream.

BLUEBERRY DUMPLINGS RECIPE COURTESY PAULA DEEN

Steps:

• Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl.
• Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
• In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful.
• Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings.
• Serve warm with vanilla ice cream or fresh cream.

GLUTEN-FREE BLUEBERRY DUMPLINGS

Steps:

• Place berries, water, sugar and lemon juice in 4-quart saucepan on stove.
• Bring to gentle boil while preparing dough.
• In mixing bowl, cream sugar and butter.
• Beat in the egg.
• Stir in buttermilk alternately with sifted dry ingredients.
• Do not overbeat- this will be a fairly stiff dough.
• Drop dough by 8 small spoonfuls onto the boiling fruit sauce.
• Cover, turn down to simmer, and cook without removing lid for 20 minutes.
• Serve hot in small bowls with fruit sauce spooned over the dumplings.
• Top with cream, whipped cream, or ice cream.

BLUEBERRY DUMPLINGS

Steps:

• Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
• Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
• In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
• Add the berries and cover with the lid.
• Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
• While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
• Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
• Pour the milk into a small saucepan.
• Cut the butter into small pieces and add to the milk.
• Warm over moderate heat until the milk is warm and the butter is almost completely melted.
• Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
• Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
• When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
• With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
• The batter should look lumpy and under mixed.
• Remove the lid from the top of the casserole and keep it close by.
• Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
• The dumplings will sink a little.
• Return the lid to the top and place back into the oven.
• Continue cooking for 15 minutes.
• Do not remove the lid until this baking time has elapsed.
• Remove from the oven and place on a rack.
• Remove the lid and let cool for 15 minutes before serving.
• Whip the crème fraîche (or whipping cream) until thickened.
• To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.