Southern Blueberry Dessert Dumplings By Call Me PMc Recipe

I revived an old-fashioned stovetop Southern blueberry dumplings recipe that showcases Blueberries And Dumplings as a quick, surprising summer alternative to cobbler.

I stumbled on this Southern Blueberry Dessert Dumplings recipe and couldn’t resist trying it even though I swore I’d give cobbler a break. The way fresh blueberries pop in your mouth, with a whisper of vanilla extract, makes it feel old fashioned but not stuck in the past.

It’s the kind of dessert that reminds me of those internet searches like Blueberries And Dumplings or that weirdly charming Blueberry Duff Recipe everyone posts, but this one’s lighter and a little sly. I won’t say it’s perfect, cuz I found flaws, but it made me curious enough to make it again.

Ingredients

• Blueberries give sweet tart flavor, vitamins, fiber and antioxidants that brighten the filling.
• Sugar makes it sweet, boosts caramel color, but adds simple carbs and calories.
• Cornstarch thickens the sauce without flavor, gives glossy spoonable texture.
• Lemon juice adds brightness, a little sour to balance sweetness, vitamin C.
• Butter adds richness, silky mouthfeel and a toasted flavor when browned.
• Flour gives structure to dumplings, provides carbs and a soft tender crumb.
• Baking powder helps dumplings rise light, trapped air makes fluffy bites.
• Milk hydrates dough, adds fat and proteins for chew and browning.

Ingredient Quantities

• 4 cups fresh or frozen blueberries (yeah, frozen works)
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar (for the dumpling dough)
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup milk (whole or 2%, not skim)
• 1 tablespoon granulated or coarse sugar for sprinkling, optional

How to Make this

1. In a heavy skillet or medium pot combine 4 cups blueberries, 3/4 cup granulated sugar, and the cornstarch mixture (whisk 2 tablespoons cornstarch into 1/4 cup water until smooth). Bring to a gentle boil over medium heat, stirring so the cornstarch activates and the berries start to break down, about 4 to 6 minutes.

2. Once the sauce is bubbling and starting to thicken, stir in 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract. Taste and add a touch more lemon or sugar if you like it brighter or sweeter.

3. Stir in 2 tablespoons unsalted butter until melted for gloss and richness, then reduce heat to low so the mixture is at a gentle simmer. If you used frozen berries you can skip thawing; they just need a little extra time to cook down.

4. While the filling simmers make the dumpling dough. In a bowl whisk together 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.

5. Cut 3 tablespoons cold unsalted butter into the dry mix using a pastry cutter, two forks, or your fingers, until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Don’t overwork it.

6. Stir in 1/2 cup milk just until a soft, slightly sticky dough forms. It should hold together but not be wet and gloopy. If it seems too dry add a teaspoon of milk at a time.

7. Drop spoonfuls of dough (roughly tablespoon to tablespoon-and-a-half sized) onto the simmering blueberry mixture, spacing them a bit so they can expand. Sprinkle the tops of the dumplings with the optional 1 tablespoon granulated or coarse sugar for a little crunch.

8. Cover the pot tightly and let the dumplings steam over low heat for 12 to 15 minutes. Do not lift the lid while they cook or the steam won’t make them fluffy. They’re done when puffed and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. Remove the lid, let sit a minute, then serve warm spooned over bowls of the saucy blueberries. The filling will be thick and glossy from the cornstarch and butter. If you made extra sauce, you can spoon more over the dumplings.

Equipment Needed

1. Heavy skillet or medium pot with a tight-fitting lid
2. Large mixing bowl
3. Measuring cups and spoons
4. Small bowl and a whisk (for the cornstarch slurry)
5. Pastry cutter or two forks to cut the butter into the flour
6. Wooden spoon or silicone spatula for stirring the berries
7. Tablespoon or small cookie scoop to drop the dumplings onto the filling
8. Toothpick or skewer to check the dumplings are done

FAQ

Southern Blueberry Dessert Dumplings By Call Me PMc Recipe Substitutions and Variations

• Blueberries: swap 1 to 1 with blackberries or a mixed berry blend, frozen works too. For a Southern twist use 4 cups chopped peaches, but peaches release more juice so add 1 extra teaspoon cornstarch to the filling.
• Cornstarch: replace the 2 tablespoons with 2 tablespoons quick tapioca or 2 tablespoons arrowroot powder, both thicken well and stay glossy. If you use arrowroot, don’t boil the filling for too long or it can thin out.
• Cold unsalted butter in the dough: use 3 tablespoons chilled coconut oil or vegetable shortening measured the same, the dough may be a bit crumblier and taste slightly different. If you only have salted butter, use the same amount but skip the added 1/4 teaspoon salt.
• Milk: swap the 1/2 cup whole milk for 1/2 cup buttermilk for extra tang and tender dumplings, or use 1/2 cup unsweetened almond or oat milk if you need dairy free, same amount works. Just don’t use skim, the dough needs the fat.

Pro Tips

– Finish the filling last minute and taste it, add a little extra lemon if it tastes flat or a pinch of salt to wake up the sweetness, it makes a big difference.
– Keep the butter in the dumpling dough cold and dont overwork it, you want little pebble sized bits of butter so the dumplings stay tender, if your hands warm up the dough chill it for 10 minutes.
– If you use frozen berries dont thaw them first, they need a bit more time to break down but the sauce ends up more flavorful; just give the pot a little extra simmer and stir gently so whole berries dont explode everywhere.
– When steaming the dumplings keep the lid on and resist peeking, lift it only once at the very end; if your stove has hot spots rotate the pot halfway through and spoon a bit of hot sauce over any tops that look dry so they stay soft.