This old-fashioned New England dessert is an irresistible combination of blueberries and dumplings cooked on top of the stove and served warm. Ice cream makes a wonderful accompaniment.
- 4 cups (2 pints) blueberries, rinsed, stemmed and patted dry
- 1 cup packed light brown sugar
- 1 cup unbleached flour
- 1/2 cup whole wheat pastry flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. grated nutmeg
- 3/4 cup milk or oat milk
In large nonaluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl. Add milk, mixing just to moisten.
Drop dumplings by tablespoonfuls into boiling berries. Cover with tight-fitting lid. Lower heat slightly. Cook without lifting lid, about 15 minutes.
To serve, using large spoon, transfer dumplings into bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.
- Calories: 292
- Carbohydrate Content: 69 g
- Cholesterol Content: 3 mg
- Fat Content: 1 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Sodium Content: 105 mg