Blueberry Dumplings Recipe Old Fashioned Recipe From 1949

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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

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

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