There is no need to turn on the oven for this weirdly called dish, which promises luscious berries covered with biscuit-like dumplings. But it can quickly degenerate into a dull, soggy mess. Blueberries that are frozen should not be used since the filling will become watery. For this dish, you’ll need a fresh kitchen towel.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 8 cups fresh blueberries, divided
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- ¾ cup buttermilk
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons white sugar
Instructions
- Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes.
- Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm.
- Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture.
- Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source.
- Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes.
- Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 229 mg |
| Sugars | 27 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
With it being 93 degrees outside, and having a lot of blueberries to use, the last thing I wanted to do was turn on the oven. I made it last night, and its good! Only thing missing was the browned top, hard to get that cooking it on top of the top. It didn’t matter. I added just a touch more corn starch to thicken it more to my liking. The one thing that wasn’t mentioned how high of a flame to do the final cooking, I used a medium to low heat. I didn’t want to over do it. I’ll be making this again!
YUMMY. QUICK AND EASY TO SATISFY A SWEET TOOTH
This was delicious! Just like how my nanny makes it
YUMMM. This is a fantastic, easy dessert you can make any night of the week. And I did use frozen blueberries and they really worked beautifully – I just made sure to add a little extra cornstarch and simmer until the mixture was fairly thick before topping with the biscuit dough (I also didn’t bother with the kitchen towel, my lid has a vent and I didn’t have soggy biscuits). I loved this. A warm bowl of this calls for a scoop of vanilla ice cream. Delicious.
it was great
This is such a cozy, homestyle dessert. Perfect with a scoop of ice cream. I’ve also made this with blackberries.