Blueberries 'n' Dumplings Recipe

3.5 2
Blueberries 'n' Dumplings Recipe
Blueberries 'n' Dumplings Recipe photo by Taste of Home
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Blueberries 'n' Dumplings Recipe

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3.5 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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: Yield; 4 servings.
Originally published as Blueberries N Dumplings in Country Woman May/June 2004, p31

Nutritional Facts

1 each: 641 calories, 23g fat (12g saturated fat), 117mg cholesterol, 517mg sodium, 104g carbohydrate (61g sugars, 4g fiber), 8g protein.

  • 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
  1. 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.
  2. 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).
  3. 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).
  4. 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: Yield; 4 servings.
Originally published as Blueberries N Dumplings in Country Woman May/June 2004, p31

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