Total TimePrep/Total Time: 30 min.
- 3 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1-1/4 cups water
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup whole milk
- Cream or whipped cream, optional
- In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened.
- Drop dough by spoonfuls onto berries (makes 6 dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired.
Nutrition Facts1 each: 228 calories, 3g fat (2g saturated fat), 8mg cholesterol, 361mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 3g protein.
Mar 4, 2020
Added 1/2 teaspoon of cinnamon as that’s how I remember I made it the 1st time, but I can’t seem to find my original recipe online so this one is the closest one. Dumplings looked lighter than I recalled so I let them cook for 15 minutes. Thank you!
Apr 13, 2019
This is a great dessert. Fast to make and I always have the ingredients on hand with blueberries in the freezer. My 3 year old really likes it and usually has blueberry all around his mouth when he has finished!
Aug 30, 2017
We love everything blueberry and this did not disappoint. What a wonderful delicious light dessert. My husband thinks it's better than blueberry pie and I agree. I freeze fresh blueberries and use them all year, and this will definitely be on our menu often!
Jul 25, 2010
What a nice ending to a meal! I used fresh blueberries and even after my husband opened the lid during steaming the dumplings - this was wonderful and the dumplings were soft and light!