It’s blueberry season in New Jersey where I live and, while I love them fresh with Greek yogurt, I also like them in baked goods.
I was going to a potluck where I offered to bring dessert and thought….why not do something different than my usual Very Berry Cobbler and steam some of my Great-Aunt Eva Rose’s dumpling batter over bubbly, jammy blueberries? I made the dumpling batter the morning of the party and kept it refrigerated then I made the “jam” and cooled it then brought both items with me to the party and just steamed the dumplings when we were ready to eat dessert. Easy peasy!
I list the vanilla ice cream as optional, but come on, it’s sort of required on a hot berry dessert. You can skip it, but I don’t recommend it.
Dumpling ingredients:
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 pinch of salt
- 1 large egg
- 2 tsp. melted butter, cooled
- ¼ cup whole milk
Blueberry “jam” ingredients:
- 2 cups fresh blueberries (or you can use thawed frozen)
- 1 Tbsp. cornstarch
- ½ cup granulated sugar
- 1/2 cup water
- Zest of ½ lemon
- Vanilla ice cream, optional
Dumpling directions:
- In a medium bowl, combine flour, baking powder and salt.
- Add egg, butter and milk to the flour mixture and mix to incorporate. Do not overmix. Dumpling batter will be lumpy.
- Refrigerate for at least 30 minutes or up to 8 hours.
Blueberry “jam” directions:
- In a large saucepan with a lid, add all the ‘jam’ ingredients and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for about 15 minutes, until the “jam” is thick, stirring and mashing the berries a little as the mixture cooks. This can be done a couple hours before ready to make the dumplings.
- When ready to cook the dumplings, heat the berries over medium heat. Lower heat to medium-low and drop cold batter by the spoonful over the berry “jam” so that there’s batter over most of the surface of the “jam”. Cover with a lid and cook for 10 minutes.
- Serve with ice cream.
Makes 6 servings.
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