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Blueberries 'n' Dumplings

Here's a versatile dumpling 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.

4 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

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 egg
6 tablespoons milk
1 tablespoon canola oil
3/4 cup cold heavy whipping cream
1 tablespoon maple syrup

Directions

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

2 of 2

Blueberries 'n' Dumplings (continued)

Directions (continued)

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. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 641 calories, 23 g fat (12 g saturated fat), 117 mg cholesterol, 517 mg sodium, 104 g carbohydrate, 4 g fiber, 8 g protein.