Blueberry Dumplings Recipes

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BERTHA'S BLUEBERRY DUMPLINGS



Bertha's Blueberry Dumplings image

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!

Provided by Joanne Choquette

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 8

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

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.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.2 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 334.5 mg, Sugar 30.1 g

BLUEBERRY DUMPLINGS RECIPE- OLD-FASHIONED RECIPE FROM 1949



Blueberry Dumplings Recipe- Old-fashioned Recipe from 1949 image

Provided by MelissaKNorris

Time 25m

Number Of Ingredients 13

Sauce
4 cups blueberries (or other berry fresh or frozen)
2 tsp corn starch (for frozen berries)
½ cup water
3 tbsp maple syrup
1 tsp lemon juice
Dumplings
2 cups flour or gluten-free flour blend
4 tsp baking powder
¼ tsp salt
¼ cup butter
1 Tbsp maple syrup
¾ cup milk (minus a tbsp.)

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



Blueberry Dumplings image

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

Provided by KelBel

Categories     Breakfast

Time 30m

Yield 6 serving(s)

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

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.

BLUEBERRY DUMPLINGS



Blueberry Dumplings image

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.

Provided by CountryLady

Categories     Dessert

Time 1h

Yield 6 serving(s)

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)

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.

Nutrition Facts : Calories 529.4, Fat 24.5, SaturatedFat 15, Cholesterol 80.4, Sodium 305.6, Carbohydrate 74.5, Fiber 3.2, Sugar 43.1, Protein 6.2

BLUEBERRY DUMPLINGS RECIPE COURTESY PAULA DEEN



Blueberry Dumplings Recipe Courtesy Paula Deen image

Make and share this Blueberry Dumplings Recipe Courtesy Paula Deen recipe from Food.com.

Provided by BurtonFanatic

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1 tablespoon sugar, plus
1 1/2 cups sugar
1 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/4 cup milk
1 quart fresh blueberries
2 cups water
vanilla ice cream or fresh cream, for serving

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.

Nutrition Facts : Calories 356.3, Fat 12.2, SaturatedFat 7.5, Cholesterol 31.6, Sodium 152.4, Carbohydrate 62, Fiber 2.2, Sugar 46.3, Protein 2.5

JAMIE'S GREAT AUNTS BLUEBERRY DUMPLINGS



JAMIE'S GREAT AUNTS BLUEBERRY DUMPLINGS image

It is blueberry picking season and I had good luck this year with my small bush. I managed to keep the birds off and produced myself some to eat. I have found my Great Aunts recipe for making dumplings. I am sure most of you have one like it but here is mine. I remember going over to their house and the two great aunts lived...

Provided by jamie Beecham

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 8

THIS IS A SIMPLE VERSION OF MAKING THE DUMPLINGS
1 pt fresh blueberries
1 c sugar
2 Tbsp sugar
butter
1/4 c water
2 packaged ready to use pie crust
IF YOU PREFER AND HAVE A PIE CRUST RECIPE YOU CAN MAKE YOUR OWN ,THIS JUST SAVES TIME

Steps:

  • 1. Clean the blueberries and put in a mixing bowl. Add one cup of sugar to them and stir gently. Now I taste to see if they are sweet enough or tart. I like mine sweet so sometimes may add more sugar.
  • 2. I flour the surface then take the packaged crust out and mead together then keep in a ball. I pinch off some and then roll out into a circle large enough for a spoon full of berries. The dough needs to be thin.
  • 3. Pull up like a pouch and pinch the sides together on top.
  • 4. Place in a 9x13 baking dish or the size you wish to make. This should yield you 15 dumplings. Add very carefully not to over fill 1/4 cup of water around the dumplings in bottom of the dish. Sprinkle over the top of each the 2Tlbs. of sugar all around the dish. Make sure each dumpling has some sugar on it. Slice a thin slice of butter and place over top each dumpling.
  • 5. Have your oven preheat at 325°F and place the pan in the center of oven to allow to slowly cook. It took about 35 minutes for mine to cook. While in the oven check constantly to see they are plenty juicy and try to gently lift some of the juice over the dumplings to keep moist. I only did this once and they came out perfect.
  • 6. Place a dumpling in a dish and serve if like with a scoop of ice cream.
  • 7. WHILE THE DUMPLINGS ARE COOKING DO NOT ALLOW THE JUCE TO COOK AWAY OR TO LOW. YOU WILL WANT SOME JUICE IN THE DISH TO KEEP THE DUMPLINGS MOIST. YOU MAY NEED TO ADD SOME MORE WATER A LITTLE AT A TIME DURING THE COOKING PROCESS.

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