Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 641
  • Fat:
  • 23 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 117 mg
  • Sodium:
  • 517 mg
  • Carbohydrate:
  • 104 g
  • Fiber:
  • 4 g
  • Protein:
  • 8 g
Contest Winning Recipe

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.

SERVINGS

4

CATEGORY

Dessert

METHOD

Other stovetop

PREP

25 min.

COOK

40 min.

TOTAL

65 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 vegetable 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, until tapioca is transparent; 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 mixing bowl, beat cream and syrup until soft peaks form. Spoon blueberry mixture into serving bowls; top with the dumplings. Serve with maple cream. Yield: 4 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008