“Blueberry Dumplings”

Want a quick dessert made with plump, juicy blueberries? Try Blueberry Dumplings.

Blueberry Dumplings

When I was in the 8th grade, we were required to take Home Economics. One of the first recipes given to us was “Blueberry Dumplings.”  Made with plump, juicy blueberries cooked down into a sauce and topped with pillowy dumplings.

The best part, this recipe is made on the stove top. What could be easier and a big time-saver? My Mom loved to make this recipe especially for my dad, who is the world’s biggest, sweet eater. Serve warm, topped with whipped cream.

You will want to lick the dish! Make this recipe the next time you are in need of a quick dessert fix. Find the recipe below… Enjoy!

Blueberry Dumplings

2 cups fresh or frozen blueberries

1 cup granulated sugar

2 T. unsalted butter

1/4 t. kosher salt

dash of nutmeg

1 T. lemon juice

1 cup water

1 cup all-purpose flour

1/2 t. kosher salt

2 t. baking powder

1 T. granulated sugar

2 T. vegetable shortening

1/2 cup milk or water

In a large open pan, mix blueberries, 1 cup sugar, butter, nutmeg, lemon juice and water. Bring to boil; turn heat down to low simmer. Meanwhile, mix in a medium bowl flour, baking powder, salt and 1 T. sugar. Cut in shortening and add milk. Mix until blended.

Drop dumplings with a teaspoon into hot blueberry mixture. Cover pan; steam for 15 minutes. Serve hot topped with whipped cream.

NOTE: Other fruits such as cherries, raspberries or blackberries can be used.

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