Blueberry Dumpling Dessert Recipe

Blueberry Dumpling Dessert Recipe

  • Blueberry Sauce:
  • 3 cups fresh or frozen blueberries, thawed
  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • Dumplings:
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated lemon peel
  • 1/4 cup Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening
  • 1/3 cup milk
  • Cream, ice cream or whipped cream (optional)
  • 1/2 cup cream, or to taste (optional)
  • 6 (1/4 cup) scoops ice cream, or to taste (optional)
  • 3/4 cup whipped dairy topping, or to taste (optional)
  1. Combine blueberries, water, 1/2 cup sugar, lemon juice and cinnamon in large saucepan. Bring to a boil. Cover. Reduce heat to low. Simmer 5 minutes.
  2. Combine flour, 1/4 cup sugar, baking powder, salt and lemon peel in medium bowl. Cut in shortening using pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk just until flour is moistened. Drop 6 heaping tablespoonfuls of dough into simmering blueberry mixture. Cover pan tightly. Simmer 15 minutes without lifting cover.
  3. Spoon dumplings into 6 individual serving dishes. Spoon hot fruit over dumpling. Serve with cream, whipped cream or ice cream, if desired.