For the blueberries:
4 C. blueberries
1 Tbsp. freshly squeezed lemon juice
1¼2 C. water
1¼2 C sugar
1¼2 tsp. cinnamon
For the dumplings
1 C. flour
1 tsp. baking powder
2 Tbsp. sugar
1 large egg
3 Tbsp. milk
2 Tbsp. unsalted butter, melted
1 C. cold whipping cream, whipped to soft peaks with 1 tsp. vanilla
and 1 Tbsp. confectioner’s sugar
Blueberries: In a 3-quart stainless steel or ceramic saucepan,
combine the blueberries, lemon juice, water, sugar and cinnamon.
Cook over medium heat until the sugar dissolves. Cover and bring to
a boil, gently.
Dumplings: In a large bowl, mix flour, baking powder and sugar. Stir
in egg, milk and melted butter, stirring until soft dough forms and
ingredients are blended. Uncover the saucepan of bubbling
blueberries. Drop rounded tablespoonfuls of dough onto the berries,
spacing the dumplings evenly around the berries. Reduce heat to low,
cover the pan and cook the dumplings (without lifting and peeking
under the lid) for 10 minutes while keeping the mixture at a gentle
simmer. Keep heat low so steam does not come out of
pan/pot. When ready to serve spoon dollop of whipped cream on top of
cooled dumpling. |
|
