Blueberries ‘n’ Dumplings

Name: Blueberries 'n' Dumplings
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings.
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 large egg; 6 tablespoons milk; 1 tablespoon canola oil; 3/4 cup cold heavy whipping cream; 1 tablespoon maple syrup

Here's a versatile blueberry dumplings 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. —Melissa Radulovich, Littleton, Colorado

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 large 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 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.