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Blackberry Dumplings

 Blackberry Dumplings
As long as I can remember, my mother has been making Blackberry Dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef and ham. Sometimes, I'll make it in winter just to have a taste of summer. My mom is the best cook I know, but my husband's also taught me a lot.
6-8 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 quart fresh or frozen (loose-pack) blackberries
  • 1 cup plus 1 tablespoon sugar, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon lemon extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup milk
  • Cream or whipped cream, optional

Directions

  • In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon
  • salt and lemon extract. Bring to a boil; reduce heat and simmer for
  • 5 minutes.
  • Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and
  • remaining sugar and salt. Add milk; stir just until mixed. (Dough
  • will be very thick.)
  • Drop by tablespoonfuls into six mounds onto hot blackberry mixture;
  • cover tightly and simmer for 15 minutes or until a toothpick
  • inserted in a dumpling comes out clean.
  • Spoon into serving dishes. Serve with cream or whipped cream if
  • desired. Yield: 6-8 servings.

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Blackberry Dumplings (continued)

Nutritional Facts: 1 serving (1 cup) equals 240 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 332 mg sodium, 55 g carbohydrate, 4 g fiber, 4 g protein.