Blueberries with Sweet Dumplings
SoupAddict has been obsessed with blueberries ever since purchasing her blueberry bushes. So, in prep for her first harvest, she’s been gathering up recipes for deluscious blueberry desserts.
(Did you catch SoupAddict makin’ up words? “Delucious”: delicious and luscious, all rolled into one.)
Blueberries with sweet dumplings is a dish served hot, a most welcome treat on chilly Spring nights.
This is a wonderful dessert to serve a small, intimate crowd. It takes a half-hour, but only a few minutes of hands-on work, which makes it the perfect project for everyone to gather in the kitchen and kibitz while the perfume of simmering blueberries scents the air.
(If you, too, have decided to grow blueberries, take that note that the little, less-than-a-foot-tall blueberry plants you normally find at nurseries and garden centers are only in their first year of growth, which means they will not produce a harvest this year. You’ll need at least a two-year-old plant to produce berries in the first year. SoupAddict was beyond thrilled when she came across an entire stock of toddler blueberry bushes at her local Home Depot. Also note that for most varieties, you will need two bushes for optimal pollination.)
Blueberries with Dumplings
|adapted from Baking Bites|
|For the blueberries:|
|3||cups||fresh blueberries, rinsed and picked over|
|3||tablespoons||agave nectar (or sugar)|
|2||teaspoons||cornstarch mixed with 1 tablespoon water|
|1/2||teaspoon||lemon zest (optional)|
|1||squeeze||half a lemon|
|For the dumplings:|
|1||cup||all purpose flour|
|1/4||teaspoon||fresh nutmeg, ground|
For the blueberries: In a medium saucepan, combine the berries, water and sugar. Bring to a boil and cook for about 10-15 minutes, until most of the berries have popped. Add the lemon zest a good squeeze of half of a lemon, if using. Stir in the cornstarch/water mixture and cook for an addition minute, unti lthe syrup thickens slightly. Turn heat to a low simmer and cover.
Meanwhile, make the dumplings. Combine flour, sugar, salt, baking powder and nutmeg in a medium bowl. Add in the vanilla and gradually add in the buttermilk, stirring until the dough comes together. The final dough should be wetter than a scone dough, but thicker than waffle or pancake batter. If too dry, add an extra tablespoon or two of buttermilk.
Drop golf-ball sized dollops of dough into the blueberry sauce, leaving 1/2″ of space between each. Cover the saucepan and cook for 7-10 minutes (depending on ths size of your dough balls), until the dumplings spring back slightly when you poke them with a spoon. Scoop out, along with some sauce, and serve immediately – alone or with ice cream.