If you’re anything like me, you have a sweet tooth that just won’t quit. But as much as I love indulging in desserts, I also crave variety and originality in my culinary adventures. That’s where these Blueberry Dumplings come in. This delicious dessert hails from the southern United States, where it’s a beloved staple in many households. The recipe combines the sweetness of blueberries with a hint of lemony tang, wrapped in a fluffy dumpling that’s just to die for. And the best part? It’s so easy to make! With just a few simple ingredients and steps, you’ll have a dessert that’s sure to impress at your next family gathering or dinner party. I absolutely love these dumplings for their unique flavor and comforting warmth. They’re like a cozy hug for your taste buds! Trust me, once you try these Blueberry Dumplings, you’ll be hooked. So, are you ready to get cooking?
Ingredients
- 2 1/2 c. blueberries (fresh or frozen)
- 1/2 c. sugar
- 1 c. water
- 1 Tbsp. lemon juice
- 1 c. self-rising flour
- 1/4 c. sugar
- 2 Tbsp. butter or margarine
- 1/2 c. milk
Cooking Method
- In Dutch oven with tight fitting lid, bring blueberries, 1/2 cup sugar, 1 cup water and dash of salt to boiling. Cover and simmer 5 minutes; add lemon juice. Stir together flour, 1/4 cup sugar and 1/4 teaspoon salt. Cut in butter until like coarse meal. Add milk; stir only until moistened. Drop from tablespoon into bubbling sauce, making 6 dumplings. Cover tightly; simmer 15 minutes without uncovering. Serve hot. Sprinkle with sugar, if desired. Serves 6.
Calorie: 0
Total cooking time:
Difficulty level:
The Blueberry Dumpling Saga
Hello there, fellow food enthusiasts! Today, I’m going to share with you the tale of my first attempt at a classic comfort food—Blueberry Dumplings. Ah, the memories of a kitchen that smelled like a blueberry bomb had exploded, and dough splatters on the ceiling. Good times, good times.
The Assembly of Ingredients
So, there I was, standing in my kitchen with a motley crew of ingredients spread out before me. My comrades in this culinary crusade were 2 1/2 c. blueberries (fresh, because I like to live dangerously), 1/2 c. sugar (we’re sweet but not too sweet), 1 c. water, 1 Tbsp. lemon juice, 1 c. self-rising flour, 1/4 c. sugar, 2 Tbsp. butter (or margarine if you’re feeling a little rebellious), and 1/2 c. milk.
The Blueberry Boiling Ballet
The first step was to get the blueberries, sugar, water, and a dash of salt to a boil in my trusty Dutch oven. As the mixture came to a boil, the blueberries started to pop and hiss like tiny food fireworks. I covered the pot and let it simmer for 5 minutes. Then, in a daring move of culinary bravery, I added the lemon juice. The pot hissed in protest, but I showed it who was boss.
The Dough Drama
The next act in this doughy drama was to stir together the flour, sugar, and a pinch of salt. Then, I had to cut in the butter until it looked like coarse meal. If you’ve never done this before, let me tell you, it’s like trying to carve a sculpture with a butter knife. But after some persistence (and perhaps just a smidgen of cursing), I had something that somewhat resembled coarse meal. I added the milk and stirred until it was moistened, trying not to over-mix and end up with cement instead of dough.
The Dumpling Drop
With the blueberry mixture bubbling away like a witch’s cauldron, it was time to drop in the dumplings. I’ll confess, my first dumpling looked more like a misshapen blob than a perfect sphere. But hey, even Picasso had his Blue Period, right? I managed to drop six dumplings into the sauce, covered it tightly, and let it simmer for 15 minutes without uncovering. The anticipation was killing me!
The Final Act
As I lifted the lid, the sweet, fruity aroma hit me like a warm hug. My misshapen dumplings were now plump and glossy, bobbing in the thickened blueberry sauce. I served it hot, sprinkled with a bit more sugar for that extra touch of sweetness. And let me tell you, despite all the drama and dough disasters, it was worth every single bite.
So there you have it, folks! My first foray into Blueberry Dumplings. It’s a bit of a rollercoaster, but hey, that’s cooking! One day you’re flinging flour across the kitchen, the next you’re savoring the sweet success of your labor. Until next time, happy cooking!
