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This blueberry dumplings recipe is both old-fashioned, high on flavor, and can be made refined sugar and gluten free, if ya need it. I love a recipe that knows how to adapt.
Plus, there’s something special about discovering these older recipes, before the wide spread use of processed commercial boxes and mixes from everything. When people know how to cook without the aid of Bisquick, can I get an amen!
It’s berry season! And who can resist a quick and easy dessert that showcases beautiful berries?
Is there anything better than warm, freshly picked blueberry dumplings?
The inspiration for this recipe was yet another discovery in my great-grandmother’s recipe collection. Published in 1949, it features blueberry biscuit dumplings cooked in a sweet brown sugar sauce.
As much as I loved the original recipe, I wanted to create a version with a lot less sugar, and a lot more berries!
My blueberry dumplings with biscuits is in a maple syrup sweetened blueberry sauce. Topped with a little whipped cream, it’s reminiscent of strawberry shortcake. It’s rich in blueberry flavour, and the dumplings are soft and fluffy, even when made gluten-free.
This is a recipe that is fun to play with! Make it in the winter with frozen berries, or switch it up and use strawberries or raspberries, or a mix of berries for the sauce. I might even make this for breakfast with a dollop of yogurt as a special treat!
Berry dumplings is one of our favorite items to make when camping. Berries are in season and ripe during the summer months, when we do a lot of camping and outdoor cooking. This is an easy campfire dessert, simply use a cast iron Dutch Oven and lid.
In a large frying pan, add all sauce ingredients and heat until boiling. If using frozen berries, toss the thawed berries with cornstarch before placing them in the pan. Once the sauce is boiling, reduce heat and simmer for 5 minutes.
While sauce is simmering, combine flour(s), baking powder and salt. Cut in butter until the mixture looks like crumbs. Add 1 tbsp maple syrup to the bottom of a measuring cup and then fill to ¾ cup with milk. Add milk and syrup to flour mixture and stir until just combined.
Drop dough by heaping spoon-fulls onto simmering blueberry sauce. You should have about ten dumplings.
Cover the pan with a lid, and cook for 15 minutes.
Serve while warm.
Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/