Blueberry Dumplings

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Blueberry Dumplings

The molasses makes all the difference. –Bee and Thistle Inn, Old Lyme, Connecticut

Yield: Makes one 9-inch panful.


  • 3 cups blueberries (washed and picked over)
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 14 cup molasses
  • 2 tablespoons lemon juice
  • 1 cup flour
  • 1-1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 tablespoon Crisco
  • 1 egg
  • 1 cup milk


Spread berries in a deep 9-inch pie pan. Combine the sugar and spices and sift them over the berries. Dribble the molasses over them and sprinkle with lemon juice. Bake at 375 degrees F for 5 minutes (until they start to give juices). Remove pan from the oven and increase heat to 425 degrees F. Sift the flour, baking powder, and salt. Blend in the butter and shortening. Stir in the egg and milk. Drop the dough by tablespoons over the berries. Bake 20 minutes or until the crust is slightly browned. Serve hot with heavy cream.
  • richard

    As a child in MASS. a party favorite was Blueberry Dumplings. An old memory but, blueberries were cooked in a large pot and at some point the topping (dumpling mix) was poured on top of the blueberries . When it was done it WAS NOT a crust but very soft. When spooned in your bowl the BB juices which had now spread into the dumplings were a highly prized treat. Of course I do not have a recipe, except to say all the kids, mothers and grandmothers went BB picking before it was made. Has anyone a recipe for this?


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