Blueberry Dumplings Recipes

BERTHA'S BLUEBERRY DUMPLINGS

Steps:

• In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
• In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.

BLUEBERRY DUMPLINGS RECIPE- OLD-FASHIONED RECIPE FROM 1949

Steps:

• In a large frying pan, add all sauce ingredients and heat until boiling. If using frozen berries, toss the thawed berries with cornstarch before placing them in the pan. Once the sauce is boiling, reduce heat and simmer for 5 minutes.
• While sauce is simmering, combine flour(s), baking powder and salt. Cut in butter until the mixture looks like crumbs. Add 1 tbsp maple syrup to the bottom of a measuring cup and then fill to ¾ cup with milk. Add milk and syrup to flour mixture and stir until just combined.
• Drop dough by heaping spoon-fulls onto simmering blueberry sauce. You should have about ten dumplings.
• Cover the pan with a lid, and cook for 15 minutes.
• Serve while warm.

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

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.

BLUEBERRY DUMPLINGS

Steps:

• Mix together dumpling ingredients in a bowl.
• Mix together blueberry sauce ingredients in a heavy bottomed saucepan over medium heat. Bring to a boil, stirring frequetly.
• Turn down burner to low, while alowing the syrup to simmer, add dumpling (should make 6).
• Cook 10 minutes with lid on (NO PEEKING)!
• Cook 10 minutes with lid off.
• Serve warm with whipped cream or ice cream.

BLUEBERRIES 'N' DUMPLINGS

Steps:

• In a Dutch oven, combine the cider and tapioca; let stand for 5 minutes. Add the blueberries and brown sugar. Bring to a boil. Reduce heat to medium-low; simmer, uncovered; stirring occasionally. Stir in almond extract; continue simmering., For dumplings, in a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened (batter will be stiff)., Drop batter by 1/4 cupfuls onto simmering blueberry mixture. Cover and simmer for 25 minutes or until a toothpick inserted in dumplings comes out clean (do not lift lid while simmering)., In a small bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with dumplings. Serve with maple cream.

BLUEBERRY DUMPLINGS

Steps:

• Combine berries, 1 cup sugar, water and lemon juice in large saucepan.
• Bring to a boil, then simmer gently.
• While blueberries simmer, measure remaining 1/4 cup sugar,flour,salt and baking powder into a bowl, stir to blend.
• Cut in the butter and add milk.
• Stir until moistened.
• Drop by spoonfuls over simmering blueberry mixture.
• Simmer cover 15 to 20 minutes.
• Serve with cool whip or ice cream. Enjoy!

BLUEBERRY DUMPLINGS

Steps:

• 1. Heat berries, spices, sugar, lemon juice, and water in a skillet; boil gently until well blended and slightly cooked down. Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and SIMMER for 15 minutes (no peeking!) The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dish. Ladle sauce over top; top with evaporated milk, more cinnamon, nutmeg and sugar.

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.