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Blueberry Dumplings with Lemon Whipped Cream

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!

Servings: 6
  • 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
Lemon Whipped Cream
  • 1 1/2 c heavy whipping cream
  • 2 T sugar
  • 1 T lemon zest
  • 1/2 t lemon juice
  1. 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.

  2. 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.

  3. 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. 

  4. Let the dumplings cook, continuously covered, for 20 minutes. 

  5. 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. 

  6. Pour the berries around the dumplings and top with lemon whipped cream.