We have an affinity for warm desserts with vanilla ice cream. This love runs very deeply. In the winter, it manifests itself in (mostly) chocolate and (sometimes) apples. In the summer, warm berry desserts, such as pie, are our obsession. The best part of a pie, for us, is the crust, and – more specifically – the part where the crust meets the fruit filling. You know – not the crisp part that touches the pie pan, but the soft, and – for lack of a better-liked word – moist part. The thing with these Blueberry Dumplings is that it’s a whole lot of the best parts of a pie: soft dough (that isn’s too sweet) cooked in vibrant, fresh blueberries and their sweet juices, enjoyed warm with vanilla ice cream. With so many so-called blueberry desserts, you only get a faint hint of blueberry flavor. These dumplings are literally swimming in simmering blueberries, which you proceed to ladle into your bowl along with the dumplings afterwards.
Have your kids help you mix ingredients. As you enjoy this dessert with those you love, teach them a few things about blueberries:
- Blueberries are wonderful for a healthy heart, thanks to their potassium and fiber contents.
- They also help to regulate the sugars in your blood so they stay at a healthy level.
- Blueberries provide your body with unique antioxidants that it needs to keep from getting sick.
The dough is the epitome of simple, but the result is incredible.
When you can’t wait another minute to try it (shoulda had him wash all the sunscreen off his face):
From: Blueberry Dumplings
- 1 cup all-purpose flour
- 1 tablespoon sugar, plus 1½ cups
- 1 teaspoon baking powder
- Pinch salt
- ½ cup (1 stick) butter, softened
- ¼ cup milk
- 1 quart fresh or frozen blueberries
- 2 cups water
- Vanilla ice cream or fresh cream, for serving
- Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl.
- Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
- In a large saucepan, combine berries, 1½ cups sugar, and water and bring to a boil.
- Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings.
- Serve warm with vanilla ice cream or fresh cream.
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