Ingredients40 m servings 291 cals
- Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
- In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.
Per Serving: 291 calories; 6.6 g fat; 55.6 g carbohydrates; 4.2 g protein; 22 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 5
The key to avoiding a soggy mess (from water collecting under lid) is b4 you put the lid on to cook first lay a kitchen towel across top of pan then put lid on and fold edges of towel up over li...
It's not a bad recipe, but I say drop the cream and use low fat vanilla yogurt. On our rating system, we gave it a 7/10. I'd say less sugar in the blueberry mix and more sugar in the dumplings.
We enjoyed eating this, we took the other reviewers idea and took a bit of sugar out of the berries and added it to the dumplings. YUM!
There should be some guidelines as to the cooking time for the dumplings. Also, my whole family's teeth are stained blue. I know this can happen with any bluberry recipe, but I'm wondering if th...