Blueberries 'n' Dumplings


Here's a versatile blueberry dumplings recipe that's excellent for dessert or as a sweet breakfast sprinkled with whole grain cereal. Blueberries are one of my favorite fruits, and this dish is a fantastic way to enjoy them. -Melissa Radulovich, Littleton, Colorado

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 4 servings.


  • 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.

Blueberries 'n' Dumplings image

Number Of Ingredients: 16


  • 3 cups apple cider or juice
  • 1/4 cup quick-cooking tapioca
  • 4 cups fresh blueberries
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 6 tablespoons milk
  • 1 tablespoon canola oil
  • 3/4 cup cold heavy whipping cream
  • 1 tablespoon maple syrup


I make these in an electric frypan. Try topping them off with vanilla ice cream, or even whipped cream while they are still hot. Awesome!

Recipe From

Provided by Joanne Choquette

Time 45m

Yield 8


  • 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.

Bertha's Blueberry Dumplings image

Number Of Ingredients: 8


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons lard
  • .66 cup milk
  • 2 cups water
  • 1 cup white sugar
  • 1 pint blueberries


These dumplings were a staple in Grandma's recipe file. She made them for dessert with fruits like peaches, cherries, raspberries, and blueberries. For a main dish she left out the sugar in the dumplings and made them with chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust....

Recipe From

Provided by Kathie Carr

Time 40m


  • 1. NOTE: These dumplings can be made with any fruit you choose. Try mixed frozen fruits, peaches, or raspberries. The recipe remains the same except use a different fruit.
  • 2. BLUEBERRIES: In a large pot place washed berries, water, sugar, and lemon juice. Bring this to a boil. Mix cornstarch with 1 tablespoon more water. Slowly stir cornstarch and water mixture into boiling mixture. Cook on low for a few minutes (to thicken) while preparing dumplings. Stir fruit occasionally.
  • 3. DUMPLINGS: Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop dough by spoonfuls into boiling fruit (the fruit must be boiling or the dumplings will fail). Do not stir the dumplings. They should be sitting at the top of the pot cooking.
  • 4. This is the most important step in making the dumplings. Cover the pot, reduce heat to low, and cook slowly for 20 minutes. Do not remove the lid before 20 minutes have passed or dumplings will fail. When 20 minutes have passed remove pot cover and serve hot dumplings with ice cream or whipped cream.

Dumplings for Fruit- Grandma's Blueberry Dumplings image

Number Of Ingredients: 13


  • 3-4 c fresh blueberries, washed and sorted (be sure stems are removed)
  • 1/4 c water
  • 1/4 c sugar
  • 2 tsp cornstarch
  • 1 tsp lemon juice
  • 1 c all purpose flour
  • 2 tsp baking powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 Tbsp butter
  • 1/2 c milk


One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern Ontario - then my mother would make blueberry dumplings for us! This recipe from Jim Dodge, Food & Beverage Manager at the Getty Center in L.A., is much better - sorry mom! Wild blueberries are best - but cultivated or frozen blueberries or even Saskatoons will work. Top with creme fraiche or whipped cream.

Recipe From

Provided by CountryLady

Time 1h

Yield 6 serving(s)


  • 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 image

Number Of Ingredients: 9


  • 4 cups fresh blueberries, preferably wild blueberries
  • 2 cups water
  • 1 cup sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter
  • 1 cup milk
  • 1 cup creme fraiche (or whipping cream)


Wonderful way to use fresh or frozen Maine Blueberries! Serve with real whipped cream or Vanilla Bean ice cream. SWEET!

Recipe From

Provided by KelBel

Time 30m

Yield 6 serving(s)


  • 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.

Blueberry Dumplings image

Number Of Ingredients: 7


  • 2/3 cup milk
  • 1 2/3 cups Bisquick
  • 1 tablespoon sugar
  • 2 cups water
  • 4 cups blueberries
  • 3/4 cup sugar
  • 1 tablespoon lemon juice

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