Paula Deen Blueberry Dumplings

Paula Deen Blueberry Dumplings turn fresh blueberries, butter and a simple biscuit-style dough into a warm, jammy Southern dessert in 40 minutes. They're an easy blueberry dessert for a cookout, church supper or Sunday dinner, and they cook in one saucepan on the stovetop.

Keep the lid on for the first 20 minutes and never stir, because the dumplings steam on top of the berries. Lift the lid early and they turn gummy and heavy instead of light and fluffy.

Paula drops the dough by the tablespoon right into boiling berries, so the dumplings cook in the syrup and soak up all that purple juice. Using frozen blueberries works just as well, which makes this a good one for the off season.

Paula Deen Blueberry Dumplings

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

385

kcal

Spoonfuls of buttery dough steam on top of bubbling sweetened blueberries until they turn tender and soft. Served warm with cold vanilla ice cream or fresh cream, the juice runs into the dumplings and the whole bowl turns jammy.

Ingredients

• 2 cup water
  

• 1 quart fresh or frozen blueberries
  

• 1/4 cup milk
  

• 1 stick softened Butter
  

• 1 teaspoon baking powder
  

• 1 tablespoon plus 1 1/2 cups granulated sugar
  

• 1 cup all purpose flour
  

• or fresh cream, for serving Vanilla ice cream
  

• 1 pinch salt
  

Directions

• Make the dough: Stir 1 cup all purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1 pinch salt together in a bowl. Cut in 1 stick softened butter with a pastry cutter or fork, then add 1/4 cup milk to form a dough.
• Boil the berries: Combine 1 quart blueberries, 1 1/2 cups sugar and 2 cups water in a saucepan. Bring it to a boil over medium-high heat so the berries start to release their juice.
• Drop the dumplings: Drop the dough into the hot boiling berries by the tablespoonful. Space them out across the surface so each one has room to puff up.
• Cover and cook: Cover the pot, reduce the heat, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir the dumplings.
• Serve warm: Spoon the dumplings and berry syrup into bowls while everything is still hot. Then top each serving with vanilla ice cream or fresh cream.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries for blueberry dumplings?

Yes, the recipe works with fresh or frozen berries. Add them straight from the freezer and give the pot an extra minute or two to come back to a boil before dropping in the dough.

Why can't I lift the lid while the dumplings cook?

The dumplings cook by steam trapped under the lid, so peeking lets that heat escape. Waiting the full 20 minutes keeps them light and fluffy instead of dense and doughy.

How do I store leftover blueberry dumplings?

Keep them in an airtight container in the fridge for up to 3 days with the berry syrup. Reheat gently in a saucepan or the microwave, since the dumplings soften a little as they sit.

Can I make these in a different pot?

A deep skillet with a tight lid works if you don't have a big saucepan. Pick one wide enough to hold the dumplings in a single layer so they don't crowd or stick together.

What's the most common mistake with this dessert?

Stirring the pot after the dumplings go in is the big one, since it breaks them apart and makes the dough gummy. Drop them in, cover the pot, and leave it alone until the time is up.