Blueberry Lemon Dumplings
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If you’re like us, you’re snagging bushels on bushels of summer’s last berries from the farmers market—without a vision for how to use them. Allow us to assist, friend: Turn those succulent pints into blueberry lemon dumplings, a recipe from the new cookbook Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes by Erika Council. In case you need further convincing, they come together in a single pan in about 45 minutes.
The recipe was inspired by Sallie Ann Robinson’s roadside blueberry biscuits from her cookbook, Gullah Home Cooking the Daufuskie Way. “Instead of tossing the blueberries into the biscuit dough, I decided to turn things around here and drop biscuit dough into bubbling blueberry sauce,” writes Council. “A bit of lemon zest added to the dough intensifies the flavor of the dumplings.”
This fruity masterpiece is best served warm and alfresco with a massive scoop of vanilla ice cream…but you already knew that.
Reprinted with permission from Still We Rise by Erika Council, copyright © 2023. Published by Clarkson Potter, a division of Penguin Random House, LLC. Photographs by Andrew Thomas Lee
Ingredients
Dumplings
2 cups (240 grams) all-purpose flour, plus extra for folding and shaping
2 teaspoons baking soda
1 teaspoon sugar
¾ teaspoon kosher salt
Zest of 1 lemon
1 stick unsalted butter, cold, cut into ½-inch pieces
¾ cup full-fat buttermilk, cold
Blueberry Sauce
1 pound (about 3 cups) fresh blueberries
1 cup sugar
Directions
1. Make the dumplings: Place the flour, baking soda, sugar and salt in a large bowl and whisk to combine. Add the lemon zest and whisk again. Lightly work the butter pieces into the flour mixture with your fingers or a pastry cutter until the dough resembles coarse sand and there are still some small visible pieces of butter.
2. Add the buttermilk and stir gently with a spatula until a soft dough forms. Place the bowl in the fridge while you make the blueberry sauce.
3. Make the blueberry sauce: In a 4- to 6-quart saucepan over medium-high heat, combine the blueberries, sugar and 2 cups of water. Bring the mixture to a boil and stir frequently for about 7 minutes.
4. Take the dough out of the refrigerator and, using a 2-tablespoon ice cream scoop, carefully scoop the dough into the boiling blueberry sauce. Once all the dumplings have been added, reduce the heat to low to maintain a simmer, cover and cook until the dumplings are cooked through (the center should be fluffy, not doughy), 18 to 20 minutes. Do not stir the dumplings while they cook.
5. Serve the dumplings warm with a little extra blueberry sauce over the top.
568 calories
20g fat
94g carbs
7g protein
52g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.