I just caught a glimpse of the weather in the northeastern part of the country and luckily it’s quite the opposite in Texas. It is absolutely gorgeous outside – just another reason I love the South! I decided to make a run to the North Richland Hills Farmer’s Market early this morning and came home with a sack full of fresh blueberries. Spring has finally arrived and these plump, sweet blueberries are perfect for Blueberry Dumplings.
There are so many ways Southerners cook with fresh fruit. Pies and cobblers are probably the most commonly known. But these little cake-like pastry dumplings cooked in a thick, sweet compote of blueberries is a simply wonderful way to showcase these luscious berries.
This is a quick dessert consisting of two equally delicious parts – the pastry dough for the dumplings and the blueberry compote. Buttery pastry dough is blended together then dropped into the hot blueberry goodness. When they’re done you have light and airy dumplings dripping in a delightful blueberry sauce!
Top with a bit of fresh cream and you have a beautiful and scrumptious way to welcome spring!
1 cup flour
1-1/2 cups plus 2 tablespoons sugar, divided
1 teaspoon baking powder
1/8 teaspoon kosher salt
½ cup cold butter, cut into pieces
¼ cup milk
2 cups of water
2 pints fresh blueberries, 4 cups, rinsed (frozen will work in a pinch!)
Fresh cream for serving
For the dumplings:
Whisk together the flour, 2 tablespoons of the sugar, the baking powder and the kosher salt.
Add the pieces of butter and blend it into the flour mixture using a pastry cutter or fork.
Work the butter until you have small pieces.
Add the milk and blend together with the flour and butter creating a soft dough.
The dough will resemble a pie dough.
For the blueberry compote:
In a wide stockpot or pan add the water, the blueberries and the remaining 1-1/2 cups of sugar.
Cook over medium heat until the sugar has dissolved, stirring frequently then bring to a gentle boil.
Drop the dough by the spoonful into the blueberry mixture. Using a medium ice cream scoop works well.
Reduce the temperature to low, cover the pan and cook for 30 minutes.
Leave the lid on the entire length of cooking time.
Serve warm or room temperature with a splash of cream!