Blueberry Dumplings

I am not sure if Holly Page from Ringgold is going to be my new best friend, or my worst enemy. Why? She shared her Blueberry Dumplings recipe with me! On one hand she has some of the best recipes ever, and on the other hand I am certain to gain twenty pounds trying them all!

Holly did tell me that it is extremely important NOT to stir the dumplings or remove the lid. Apparently she figured that out the hard way. Hmmm….sounds like Holly and I have a lot in common. I’m willing to be we could talk for hours about the ruined meals in our kitchens from not trusting the recipes!

Blueberry Dumplings


2 cups Water
1 quart fresh or frozen Blueberries
1/4 cup Milk
1 stick softened Butter
1 teaspoon Baking Powder
1-1/2 cups Granulated Sugar + 1 Tablespoon
1 cup Flour
1 pinch of Salt
Fresh cream or Vanilla Ice Cream for serving


Stir flour, 1 Tablespoon sugar, baking powder and salt together in a bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough.

Mix the berries, remaining sugar and water together in a saucepan. Bring to a boil.

Drop dumplings into hot boiling berries by the Tablespoonful.

Cover pot, reduce heat, and cook slowly for 20 to 30 minutes. Do NOT remove the lid until those 20 minutes have passed. Do NOT stir the dumplings.

Serve warm with ice cream or cream.

– Recipe by:  Holly Page

Thank you, Holly, for your generosity.  Your recipes are truly delicious. It won’t be long before I have the twenty extra pound around my waist to prove it!

Want to find out where all the Blueberries came from?

Generosity Overflowing

Check out Kathi’s post over at Oakhill Homestead for delicious cakes!

Julie Murphree is a blogger, newspaper columnist, and speaker on all things ‘Living a Simple Life on the Farm’. She is the author of \\\'The Farm Wife – Living a Simple Life on the Farm. She and her husband have 60 acres in NW Louisiana where they actively work on living as sustainable as possible.

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