There are so many ways Southerners bake with fresh fruit. Pies and cobblers are probably the most commonly known. But these lightly sweet little cake-like pastry dumplings with a wisp of cinnamon, cooked up in a thick blueberry compote are an utterly delightful way to showcase luscious summer berries.
It is absolutely gorgeous outside, though admittedly more than a bit warm but a perfect day for something sweet. After a quick run to the market I made it home with pints of fresh blueberries. Summer is in full swing and these plump, sweet blueberries are perfect for Blueberry Dumplings.
This is a simple dessert consisting of two equally delightful parts – delicate pastry dough for the dumplings and a thick, sweet fruit compote. The fluffy dumplings are made from flour, baking powder, a pinch of kosher salt, sugar, cinnamon plus butter, and half and half for a tender bite. Sweeten the blueberries, add a touch of almond extract and simmer until the compote is thick and glistening.
Once the blueberry compote starts to gently boil, drop the pastry dough in, cover and cook until you have plump little dumplings dripping in a heavenly blueberry sauce!
Serve plain or top with a scoop of ice cream and you’ve got a beautiful and scrumptious bite of summer – any day of the year!
Blueberry Dumplings
For the dumplings:
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
â…› teaspoon kosher salt
½ to 1 teaspoon ground cinnamon*
½ cup cold butter, cut into pieces
¼ cup half and half
For the blueberry compote:
2 cups of water
1-½ cups sugar
2 pints fresh blueberries, 4 cups, rinsed (frozen will work in a pinch)
½ teaspoon pure almond extract
Vanilla ice cream for serving
In a food processor add the flour, 2 tablespoons of the sugar, baking powder, kosher salt, and ½ cinnamon*.
Add the cold butter and pulse about 8 to 10 times or until the butter is blended in and bits are about the size of small peas.
Pour the half and half over the top of the flour-butter mixture and pulse about 8 times until the dough begins to gather together.
Place the blueberries in a large saucepan or small stockpot along with 1-½ cups sugar, water, and the almond extract. Cook over medium-low heat, stirring occasionally until the sugar has dissolved, then raise the heat to medium.
Once the mixture begins to gently boil drop the dough by the spoonful into the blueberry mixture. Using a medium ice cream scoop works well. Cover and cook for 25 minutes leaving the lid on the entire length of cooking time.
After 25 minutes, check one of the dumplings to make certain it has cooked through and is light and fluffy inside. Serve warm with a scoop vanilla ice cream.
*If you like a stronger note of cinnamon use the full teaspoon. You can also leave the cinnamon out if you prefer.
Serves 4 to 6.
Blueberry Dumplings
Equipment
- Food processor
- Medium saucepan or small stockpot
Ingredients
- For the dumplings:
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- â…› teaspoon kosher salt
- ½ to 1 teaspoon ground cinnamon*
- ½ cup cold butter, cut into pieces
- ¼ cup half and half
- For the blueberry compote:
- 2 pints fresh blueberries, 4 cups, rinsed (frozen will work in a pinch!)
- 1-½ cups sugar
- 2 cups water
- ½ teaspoon pure almond extract
Instructions
- For the dumplings:
- In a food processor add the flour, 2 tablespoons of the sugar, baking powder, kosher salt, and ½ cinnamon*.
- Add the cold butter and pulse about 8 to 10 times or until the butter is blended in and the bits are about the size of small peas.
- Pour the half and half over the top of the flour-butter mixture and pulse about 8 times until the dough begins to gather into a ball.
- For the blueberry compote:
- Place the blueberries in a large saucepan or small stockpot along with 1-½ cups sugar, water, and the almond extract. Cook over medium-low heat, stirring occasionally until the sugar has dissolved, then raise the heat to medium.
- Once the mixture begins to gently boil drop the dough by the spoonful into the blueberry mixture. Using a medium ice cream scoop works well.
- Cover and cook for 25 minutes leaving the lid on the entire length of cooking time.
- After 25 minutes, check one of the dumplings to make certain it has cooked through and is light and fluffy inside.
- Serve warm with a scoop vanilla ice cream.
