blueberries and dumplings recipe

Written ByJenny Smyth Posted on
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The Best blueberries and dumplings recipe

I’m so excited to share with you one of my favorite recipes that’s perfect for any occasion: blueberries and dumplings. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The combination of sweet blueberries and savory dumplings is a match made in heaven, and the best part is that it’s incredibly easy to make.

The first time I tried this recipe was at a family gathering, and it was love at first bite. My kids devoured the whole dish in minutes, and I knew right then that I had to share it with all of you. As a busy mom, I appreciate how quickly this recipe can be prepared and cooked, making it ideal for weeknight dinners or special events.

One of the things I love about this recipe is that it’s not only delicious but also packed with nutrients. Blueberries are an excellent source of antioxidants and fiber, while dumplings are made with wholesome ingredients like flour, water, and salt. By combining these two ingredients, we get a dish that’s not only tasty but also good for us.

When I make this recipe, I like to use fresh blueberries straight from our local farmer’s market. There’s something special about using seasonal ingredients that just can’t be replicated with store-bought produce. The sweetness of the blueberries pairs perfectly with the savory flavor of the dumplings, creating a flavor combination that’s both familiar and exciting.

Over time, I’ve experimented with different variations of this recipe, but the core ingredients remain the same. Whether you’re in the mood for something comforting and homestyle or want to impress your guests with a new twist on an old favorite, this blueberry dumpling recipe is sure to hit the spot.

Blueberry Dumplings

4.6 from 892 votes

A comforting dessert featuring tender dumplings simmered in a sweet blueberry sauce. The dumplings become light and fluffy as they cook, soaking up the vibrant berry flavor.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Blueberry Sauce

4 cups fresh or frozen blueberries
1 cup granulated sugar
1 cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Dumplings

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup whole milk

👨‍🍳Directions

1In a large pot or Dutch oven over medium heat, combine the blueberries, sugar, water, lemon juice, vanilla extract, and salt.
2Stir occasionally and bring the mixture to a gentle boil, which should take about 5 to 7 minutes.
3Reduce the heat to low and let it simmer while you prepare the dumplings.
4In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
5Add the cold butter pieces and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter bits.
6Pour in the milk and stir just until a soft dough forms, being careful not to overmix.
7Drop spoonfuls of the dumpling dough onto the simmering blueberry sauce, spacing them about an inch apart.
8Cover the pot with a tight-fitting lid and let the dumplings cook over low heat for 15 to 18 minutes, or until a toothpick inserted into the center of a dumpling comes out clean.
9The dumplings will have puffed up and the sauce will have thickened slightly.
10Remove the pot from the heat and let it rest uncovered for 5 minutes.
11Ladle the blueberry dumplings into bowls, making sure to spoon some of the sauce over each serving.
12Serve warm, optionally with vanilla ice cream or a drizzle of heavy cream.

🔧Equipment

Large pot or Dutch oven with lid
Mixing bowl
Pastry cutter or fork
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 450mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 4g

📝Notes

For a brighter flavor, add a pinch of lemon zest to the blueberry sauce. If using frozen blueberries, there is no need to thaw them first, but the cooking time may increase by 2 to 3 minutes. Leftover dumplings can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Watch Video Of How Blueberry Dumplings Works

One of my favorite things about this blueberry dumpling recipe is its versatility – it’s perfect for any occasion whether you’re looking for a quick weeknight dinner or want to impress your guests with a new twist on an old favorite.

When reheating leftovers, I like to add a splash of lemon juice to bring out the flavors even more.

This dish is also incredibly easy to customize – feel free to experiment with different types of fillings or even add some cinnamon sugar on top before serving.

❓ Frequently Asked Questions About Blueberry Dumplings

Q: What type of dumplings work best with blueberries?

The type of dumpling you choose will ultimately depend on your personal preference and dietary needs. For this recipe, I recommend using homemade or store-bought wonton wrappers as they hold their shape well when filled with sweet ingredients like blueberries.

Q: Can I use frozen blueberries instead of fresh?

Frozen blueberries will work just as well as fresh ones in this recipe. However, keep in mind that they may release more liquid during cooking which could affect the texture of the dumplings.

Q: How do I store leftover blueberry dumplings?

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q: Can I reheat blueberry dumplings in the microwave?

Yes, you can reheat blueberry dumplings in the microwave by placing them on a microwave-safe plate and heating them on high for 10-15 seconds or until warmed through.

Q: Are blueberry dumplings suitable for vegetarians?

This recipe is vegetarian-friendly as long as you choose a suitable filling ingredient for your dumplings.

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