It’s shameful that I’ve never shared this recipe before. It’s one of my favorites. I’ve been eating these blueberry dumplings for several years now. They make a sweet little weekend breakfast for us, but an equally good dessert. If you like blueberries you will love this, I promise.
One of the reasons I love this recipe is because it’s from one of my favorite places:
The Gunflint Trail region of northern Minnesota.
The Gunflint Trail is a 57 mile scenic byway from the north shore of Lake Superior to the Boundary Waters Canoe Area. The scenery is incredible, the people are some of the nicest I’ve met in my travels and I love the quiet places I always seem to find up there. The trail has been, and still is, dotted with little inns and lodges filled with history, and yes, some pretty amazing old family recipes. This recipe comes from The Rockwood Lodge, and it’s owner Ann Clark, who served it to her guests when she and her husband Dave owned the lodge in the late 1940′s. It’s still in business today.
I have to wonder what else they served at the lodges back in the day? If these dumplings are any indication of the food they served on a daily basis, I’m sure I would have lived there.
There are three things I adore about this recipe: 1. It comes from a place I love; 2. It’s very simple to make; and, 3. It has blueberries! I have such a big crush on blueberries…
Want to try it?
To make the dumplings:
Mix together 3/4 of a cup of all-purpose flour, 1/4 cup of sugar, 3/4 of a teaspoon of baking powder, a 1/2 of a tablespoon of butter, a pinch of salt and 1/4 cup of milk. I used a hand mixer, but you can do it by hand too. Either way you’ll get a little ball of sticky dough that looks like this. Set it aside, and move on to the blueberry mixture:
Heat 2 cups of blueberries (fresh or frozen), 1/2 cup of water, 1/2 cup of sugar and a pinch of salt over medium heat. Bring just to a boil, then drop teaspoons of the dumpling dough into the blueberries.
Place a cover over the mixture and let it cook for 10 minutes. Don’t take the cover off while it’s cooking, just let everything boil. After the 10 minutes, your mix will look like this and your house will smell terrific. You’re welcome
This recipe makes 4-6 servings, depending on the portion size. I used an 8 ounce ramekin to serve it to myself today. It is so hard to control myself with this one! But I promised to save some for Hubby. If you have leftovers like I did this morning, just store it in the refrigerator for up to 2 days. Reheat over medium heat.
Blueberry Dumplings Recipe
from Ann Clark, late 1940′s owner of The Rockwood Lodge on The Gunflint Trail
Ingredients for the dumplings:
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 tablespoon butter
- pinch of salt
- 1/4 cup milk
Ingredients for blueberry sauce:
- 2 cups blueberries (fresh or frozen)
- 1/2 cup water
- 1/2 cup sugar
- 1/8 teaspoon salt
For the dumplings: Mix flour, sugar, baking powder, butter, salt and milk until a sticky dough is made.
Combine blueberries, water, 1/2 cup sugar and 1/8 teaspoon salt and cook over medium heat until berries are tender and mixture just begins to boil. Drop dough by teaspoons full in boiling blueberry mix. Cover and cook over medium heat for 10 minutes. Cool slightly, but serve warm.