1 & 1/3 cup of blueberries 1 & 1/3 cup of water 1/3 cup sugar (the actual recipe calls for 2/3 cup, but if you use that much all you can taste is sugar) 1 tsp cinnamon
Cook all that in a covered pot for 5-10 minutes. While it's cooking, make the dumplings:
1 & 1/3 cup flour 1/4 tsp salt 1 & 3/4 tsp baking powder 1/3 (or more) cup milk 1 tbsp shortening (NOT oil!)
Mix the dry ingredients. Cut in the shortening. Mix in the milk until spongy dough is formed. If it's too dry, add a LITTLE bit more milk. You don't want the dough wet, just spongy. Do not overmix, or the dumplings will be tough.
Add the dumplings by heaping tablespoonfuls to the berries in the pot. Try to keep the lid on as much as possible to conserve the heat. Once the dumplings are all in, cover the pot again and cook for 15 minutes. DON'T take the lid off at ALL during that time, or the dumplings won't cook properly. No peeking!
Ladle out the dumplings, spoon blueberries over it. Add heavy cream, whipped cream, or ice cream to taste. Enjoy.
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1 & 1/3 cup of blueberries
1 & 1/3 cup of water
1/3 cup sugar (the actual recipe calls for 2/3 cup, but if you use that much all you can taste is sugar)
1 tsp cinnamon
Cook all that in a covered pot for 5-10 minutes. While it's cooking, make the dumplings:
1 & 1/3 cup flour
1/4 tsp salt
1 & 3/4 tsp baking powder
1/3 (or more) cup milk
1 tbsp shortening (NOT oil!)
Mix the dry ingredients. Cut in the shortening. Mix in the milk until spongy dough is formed. If it's too dry, add a LITTLE bit more milk. You don't want the dough wet, just spongy. Do not overmix, or the dumplings will be tough.
Add the dumplings by heaping tablespoonfuls to the berries in the pot. Try to keep the lid on as much as possible to conserve the heat. Once the dumplings are all in, cover the pot again and cook for 15 minutes. DON'T take the lid off at ALL during that time, or the dumplings won't cook properly. No peeking!
Ladle out the dumplings, spoon blueberries over it. Add heavy cream, whipped cream, or ice cream to taste. Enjoy.
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