Erins Blueberry Dumplings Recipes

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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- 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.

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

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.

BLACKBERRY DUMPLINGS



Blackberry Dumplings image

These simple blackberry dumplings capture the essence of sweet, sweet summertime thanks to a little help from your slow cooker. Frozen berries are gloriously juicy when mixed with sugar and lemon juice. As soon as the mixture starts to bubble and boil, you know it's time to get your dumpling-making pants on. Reach for your trusty box of Bisquick™, add in a few tablespoons of sugar and milk and mix until a sticky-wet dough forms. Drop the sweetened dumpling dough onto the blackberry mixture and let your slow cooker work its magic. The steam your slow cooker creates makes for an ideal dumpling-cooking environment turning out ultra-light and fluffy results. Spoon the syrupy blackberries over your cinnamon-dusted dumplings, dollop with vanilla ice cream or whipped cream and devour. It's that easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 6

Number Of Ingredients 9

1 package (14 ounces) frozen blackberries (3 cups), thawed and drained
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 cup Bisquick™ Original baking mix
2 tablespoons sugar
1/3 cup milk
Ground cinnamon
Whipping (heavy) cream or vanilla ice cream, if desired

Steps:

  • Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2- or 4-quart slow cooker.
  • Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until mixture is boiling.
  • Mix baking mix and 2 tablespoons sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.
  • Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
  • To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream.

Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

BLUEBERRIES 'N' DUMPLINGS



Blueberries 'n' Dumplings image

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

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

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
DUMPLINGS:
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

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.

Nutrition Facts : Calories 641 calories, Fat 23g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 517mg sodium, Carbohydrate 104g carbohydrate (61g sugars, Fiber 4g fiber), Protein 8g protein.

ERIN'S BLUEBERRY SCONES



Erin's Blueberry Scones image

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Provided by tldesjar

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 10

Number Of Ingredients 11

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
  • Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
  • Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
  • Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g

BLUEBERRY DUMPLINGS



Blueberry Dumplings image

This easy blueberry dumpling recipe from Paula Deen is a kid-friendly summer dessert. Ingredients include fresh or frozen blueberries, milk and softened butter. Prep time is approximately 10 minutes and cooking time takes 20 to 30 minutes to boil.

Provided by Paula Deen

Categories     kid friendly     summer     sweets

Time 10m

Yield 8

Number Of Ingredients 9

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

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



Blueberry Dumplings image

My college girlfriend's late mother fixed this for me while on spring break in FL many, many years ago. As it turns out this is the same recipe my grandmother used to fix cherry dumplings for me every summer (feel free to substitute cherries for blueberries). It looks horrible but tastes OH SOOOOO GOOD!!!!

Provided by Shellie Phillips

Categories     Fruit Desserts

Number Of Ingredients 14

4 c frozen blueberries
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 c sugar
1 Tbsp lemon juice concentrate
1/2 c water
DUMPLINGS
2 c flour
4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 Tbsp butter
milk
evaporated milk

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 SLAB PIE



Blueberry Slab Pie image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 12

2 pounds fresh blueberries (about 5 1/2 cups), or thawed frozen blueberries
Zest and juice of 1 lemon
1/2 cup granulated sugar
1/3 cup cornstarch
Pinch fine sea salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 sheets (about 17 ounces) frozen puff pastry, thawed
All-purpose flour, as needed for dusting
1 large egg
1 tablespoon water
Turbinado sugar, as needed for finishing

Steps:

  • Stir together the blueberries, lemon zest and lemon juice in a medium pot. Begin to heat over medium heat, stirring occasionally, until the berries begin to burst, 3 to 5 minutes. Use a potato masher to smash the berries a couple times at the beginning to help encourage the process.
  • Stir together the sugar, cornstarch and salt in a small bowl. Sprinkle this mixture over the berries and stir well to combine. Continue to cook over medium-low heat, stirring constantly, until the mixture begins to thicken and bubble from the center of the pot, 2 to 3 minutes.
  • Stir in the butter and vanilla until well combined. Cool the filling completely. (The filling can be made up to 2 days ahead; store in an airtight container in the refrigerator.)
  • On a clean, dry work surface, gently roll out one of the sheets of puff pastry with a rolling pin to flatten it, flouring the surface only if necessary. Gently transfer the dough to a shallow 9-by-13-inch pan (such as a quarter baking sheet) pressing firmly into the base and edges and allowing the excess to hang off the sides. Pour the cooled filling into the crust and spread in an even layer. Chill while you prepare the remaining dough.
  • Roll out the second sheet of puff pastry the same way. Gently transfer to the top of the pie and press the edges firmly all the way around to seal and flatten slightly. Gently fold the edges of the crust under itself all the way around. Use a fork or your fingers to crimp and seal the pie.
  • Chill the pie in the refrigerator while you preheat the oven to 400 degrees F with a rack in the lower third (if you have a pizza stone, place it on the rack).
  • Whisk together the egg and water in a small bowl. Brush the egg wash mixture over the crust, focusing on the center portion rather than the edges, which tend to brown enough on their own. Sprinkle turbinado sugar evenly over the pie. Cut a few vents into the center of the pie with a paring knife.
  • Transfer the pie to the oven (on top of the pizza stone if using). Bake until the pie is deeply golden brown and the filling bubbles through the vents, 35 to 40 minutes. Cool at least 1 hour before slicing and serving.

ERIN'S BLUEBERRY DUMPLINGS



ERIN'S BLUEBERRY DUMPLINGS image

Categories     Fruit     Dessert

Yield 8 people

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen 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.

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