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Blueberries ‘n’ Dumplings

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
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    4 servings


  • 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
  • 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


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

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