Blueberries and dumplings are cooked in a skillet or kettle on the stovetop for this old-fashioned dessert. Serve each helping topped with heavy cream.
Ingredients
Makes 6 Serving(s)
Use the slider to multiply the batch
- 0.5 cup(s) Sugar
- 2 cup(s) Blueberries
- 1 teaspoon(s) Lemon Juice
- 0.5 teaspoon(s) Cinnamon
- 0.25 teaspoon(s) Nutmeg
- 0.25 teaspoon(s) All Purpose Flour
- 2 tablespoon(s) Sugar
- 1 teaspoon(s) Baking Powder
- 0.25 cup(s) Butter
- 0.25 cup(s) Milk
- 0 Half and Half
Directions
In a 3 quart saucepan, combine blueberries, ½ cup sugar, lemon juice, cinnamon, nutmeg and 1 cup water. Bring to a boil; reduce heat and cover and simmer for 5 minutes. Meanwhile, for dumplings, in a medium mixing bowl, combine flour, 2 tablespoons of sugar, and baking powder. Cut in the butter into mixture until it resembles coarse crumbs. Add ¼ cup of milk; stir just until moistened. Drop dumplings by tablespoon to make 6 mounds on top of bubbling blueberry mixture. Cover and simmer 15 minutes (do not lift cover). For each serving, spoon 1 dumpling and some of the blueberry mixture into a dessert bowl. Serve warm with light cream, or half and half or milk.
- Prep: 0:05
- Cook: 0:15
- Wait: 0:00