Blueberry Dumplings with Lemon Whipped Cream
Remember the cool kid in grade school whose name was maybe Chase or Chad? And then you found out that he was named after his great uncle or some such person and his first name was actually Chester? These blueberry dumplings have a little something in common with Chase/Chad. We’ve given them the cool kid name of blueberry dumplings but the official name of this dessert is actually blueberry grunt (ugh). I thought for sure I was misreading Granny’s old fashioned cursive (don’t get me started on cursive being a dying art), but I did some research. As with most of my research projects, I started on Pinterest and made my way to the Huffington Post.
Despite the turn-off of a name, this dessert is a huge taste bud turn ON. Blueberry dumplings (formerly known as grunt) with lemon whip are the perfect warm weather dessert because they have all the flavors of summer, but are cooked on the stove top. So you can avoid the baking heat wave in your kitchen. They only take about 30 minutes to make from start to finish, and only about 10 of those minutes require any (wo)man power. You mix up the dumplings, drop them into sizzling blueberries and some spices, cover, set a timer for 20, go put your feet up, watch the bachelor, whatever. Done. Or you can whip up some lemon whipped cream while you wait. I recommend a TV in the kitchen. This doesn’t have to be an either-or situation. The lemon and blueberry combo is worth the extra ten minutes of effort.
So back to Uncle Chester. Blueberry grunt apparently got its name from the way the blueberries grunt and gargle and they bubble up around the dumplings. It really is a an awesome dessert with an unappetizing name. And what’s worse is that, according to my research, blueberry grunt is also known as blueberry slump, bang belly or fungy. Blueberry dumplings, anyone?
Blueberry dumplings with lemon whipped cream are the perfect warm weather dessert! Satisfy your need for pie or cobbler without a heat wave in your kitchen!
- 1 pint blueberries
- 1/2 c brown sugar
- 1/2 c water
- 1 T lemon zest
- 1/4 t cinnamon
- 1/4 t ginger
- 1 c flour
- 1 1/2 t baking powder
- 1/2 t salt
- 1 T butter, melted
- 1/3 c milk
- 2 T milk
- additional butter for serving
- 1 1/2 c heavy whipping cream
- 2 T sugar
- 1 T lemon zest
- 1/2 t lemon juice
First make lemon whipped cream if you are not using store bought whipped cream. Combine whipping cream, sugar, lemon zest and juice. Beat with a hand mixer for about two minutes until stiff. Refrigerate while you make the blueberries and dumplings.
Pick over, wash and drain berries. Combine them in a saucepan with the brown sugar, water, zest, and spices. Cook very gently until blueberries start to pop and bubble softly.
Stir together into a mixing bowl the flour, baking powder, and salt. Stir in the butter, and milk, just until the mixture is blended. Form batter into balls (generous teaspoonfuls) and drop onto the berries. Cover the pan with a lid.
Let the dumplings cook, continuously covered, for 20 minutes.
Remove the dumplings with a slotted spoon and arrange on a platter. Make a slit in each using two forks, and drop a bit of butter into each dumpling.
Pour the berries around the dumplings and top with lemon whipped cream.