- 12
Ingredients
- Filling:
- 8 cups fresh blueberries
- 1/2 cup sugar
- 1/2 tsp. ground cinnamon
- 2 T water
- 1 tsp. grated zest and 1 T juice of 1 lemon
- 1 tsp. cornstarch
- Topping:
- 3/4 cup buttermilk
- 6 T unsalted butter, melted and cooled slightly
- 1 tsp. vanilla
- 2 1/4 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sugar
- 1/2 tsp. ground cinnamon
Preparation
Step 1
1. For the filling: Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is thick and jamlike, 10-12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover, and keep warm.
2. For the topping: Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 T sugar in large bowl. Slowly stir buttermilk mixture until dough forms.
3. Using a small ice cream scoop, spoon golf ball-sized dumplings on top of warm berry mixture. Wrap lid of Dutch oven with clean kitchen towel and cover pot. Simmer gently until dumplings have doubled in size and toothpick comes out clean, 16-22 minutes.
4. Combine cinnamon and remaining sugar in bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.