Blueberry Dumplings Recipe- Old-fashioned Recipe from 1949
Servings: 10
Ingredients
- Sauce
- 4 cups blueberries or other berry fresh or frozen
- 2 teaspoon corn starch for frozen berries
- ½ cup water
- 3 tablespoon maple syrup
- 1 teaspoon lemon juice
- Dumplings
- 2 cups flour or gluten-free flour blend I used ⅔ cup brown rice flour, ⅔ cup sorghum flour, ⅔ cup arrowroot flour, and 1 teaspoon ground chia seed
- 4 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter
- 1 tablespoon maple syrup
- ¾ cup milk minus a tbsp.
Instructions
- 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 tablespoon 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.
