BLUEBERRY DUMPLINGS
This easy blueberry dumpling recipe from Paula Deen is a kid-friendly summer dessert. Ingredients include fresh or frozen blueberries, milk and softened butter. Prep time is approximately 10 minutes and cooking time takes 20 to 30 minutes to boil.
Provided by Paula Deen
Categories kid friendly summer sweets
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Stir flour, 1 tablespoon sugar, baking powder, and salt together in a bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough.
- Mix berries, the 1 1/2 cups sugar, and water together in a saucepan and bring to a boil.
- Drop dumplings into hot boiling berries by the tablespoonful.
- Cover pot, reduce heat, and cook slowly for 20 to 30 minutes. Do not remove lid before 20 minutes has passed. Do not stir dumplings.
- Serve with vanilla ice cream or fresh cream.
BLUEBERRY DUMPLINGS RECIPE COURTESY PAULA DEEN
Make and share this Blueberry Dumplings Recipe Courtesy Paula Deen recipe from Food.com.
Provided by BurtonFanatic
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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, 1 1/2 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.
Nutrition Facts : Calories 356.3, Fat 12.2, SaturatedFat 7.5, Cholesterol 31.6, Sodium 152.4, Carbohydrate 62, Fiber 2.2, Sugar 46.3, Protein 2.5
MAMA LACHUTE'S BLACKBERRY DUMPLINGS
Steps:
- For the blackberry filling:
- In a medium saucepan, combine the blackberries with the sugar, 3 cups of the water and lemon juice. Cook until the berries are soft and a heavy syrup has formed, about 15 minutes.
- Remove from the heat and strain off the syrup from the berries. Set the berries aside with 1/2 cup of the syrup and return the remaining syrup to the saucepan.
- Add the remaining 1 cup water, the vanilla, and the butter to the syrup in the saucepan. Bring to a boil over medium-high heat.
- For the dumpling dough:
- In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
- Using a pastry blender, 2 knives, or your fingertips, cut in the 6 tablespoons butter until the mixture resembles coarse crumbs.
- In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture and the buttermilk to the flour mixture, stirring only until just incorporated. Do not overwork the dough.
- Drop the biscuit dough, by the tablespoonful, in batches, into boiling syrup and cook until the dumplings float to the surface and they are cooked through, about 5 minutes.
- Remove the dumplings from the syrup and place in small bowls. Ladle some of the hot syrup and cooked berries over the top of the dumplings. Serve garnished with a dollop of whipped cream or a small scoop of ice cream.
BLUEBERRY CRUNCH CAKE (PAULA DEEN)
This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!
Provided by pamela t.
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Pour pineapple with juice into a 9 x 13" pan.
- Spread evenly over the bottom.
- Spoon pie filling on top evenly.
- Sprinkle dry cake mix and level with a fork.
- Sprinkle pecans over the cake mix.
- Drizzle with melted butter
- Bake 38 to 45 minutes until browned and bubbly.
- You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
- You may also substitute strawberries, blackberries, cherries, peaches or raspberries.
Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 8.6, Cholesterol 31.4, Sodium 371.4, Carbohydrate 64.4, Fiber 3, Sugar 44.6, Protein 3.2
BERTHA'S BLUEBERRY DUMPLINGS
I make these in an electric frypan. Try topping them off with vanilla ice cream, or even whipped cream while they are still hot. Awesome!
Provided by Joanne Choquette
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
- In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 56.2 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 334.5 mg, Sugar 30.1 g
JUANITA'S BLACKBERRY DUMPLINGS
My mother's specialty, she was the oldest of 6 children, her mother died when she was 12 and she cooked for the family from 12 on. Blackberries were plentiful in Southern Missouri in summer and she made the blackberry dumplings for her siblings instead of a cobbler. I have never seen a recipe for the dumplings so I am thinking this is something my mother devised herself perhaps a quart of blackberries went further by making dumplings instead of a cobbler.
Provided by charlo
Categories Desserts
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
- Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
- Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
- Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54 g, Cholesterol 22.2 mg, Fat 7 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 210.2 mg, Sugar 35.6 g
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