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Blackberry Dumplings Recipe

Blackberry Dumplings Recipe
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★★★★★

5.1 from 14 reviews

This classic Blackberry Dumplings recipe features a sweet and tangy blackberry sauce topped with soft, fluffy dumplings. Made with fresh or frozen blackberries, warm spices, and a tender buttermilk dumpling dough, it’s an easy yet impressive dessert perfect for any season. Serve warm with ice cream or whipped cream for a comforting treat.

Ingredients

Scale

Blackberry Sauce

  • 1 pound (454g) blackberries (fresh or frozen)
  • 1 cup (200g) granulated sugar
  • 1 cup (240mL) water
  • 1 Tablespoon (15mL) lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Dumplings

  • 2 cups (240g) sifted flour
  • 3 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup (50g) granulated sugar
  • 6 Tablespoons (85g) unsalted butter (cold and cut into pieces)
  • ¾ cup (180mL) buttermilk
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Blackberry Sauce: In a 9″ or 10″ cast iron skillet or a cooking skillet, combine the blackberries, sugar, water, lemon juice, cinnamon, and vanilla extract. Stir to mix well. Turn the heat to medium and bring the mixture to a gentle simmer while preparing the dumpling dough.
  2. Make the Dumpling Dough: In a medium bowl, whisk together the sifted flour, baking powder, ground cinnamon, salt, and sugar. Add the cold butter pieces and use a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks of butter.
  3. Add Wet Ingredients: Stir the vanilla extract into the buttermilk, then pour this mixture evenly over the flour and butter crumbs. Stir just until the dry ingredients are moistened and form a shaggy dough; avoid overmixing.
  4. Assemble Dumplings: Drop the dumpling dough by tablespoonfuls evenly over the simmering blackberry mixture in the skillet. Use a #50 cookie scoop or tablespoon to form uniform portions.
  5. Cook Dumplings: Cover the skillet with a lid or foil and reduce the heat to low. Let the dumplings simmer for 12-14 minutes, until cooked through and the internal temperature reaches at least 195ºF (91ºC). Avoid lifting the lid during cooking to maintain heat and moisture.
  6. Serve: Once cooked and the blackberry sauce has thickened, remove from heat and let cool slightly. Serve warm by spooning dumplings and berries into bowls, optionally topped with ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 4 days. Dumplings freeze well for up to 3 months; thaw before reheating.

Notes

  • Use fresh or frozen blackberries interchangeably; if using frozen, no need to thaw before cooking.
  • Cold butter is essential for tender dumplings; avoid melting or warming it before mixing.
  • Do not overmix the dumpling dough to keep it light and fluffy.
  • Keep the skillet covered during cooking to allow steam to cook dumplings evenly.
  • To check doneness, the internal temperature should reach 195ºF (91ºC) or a toothpick inserted should come out clean.
  • Serve immediately for best texture; leftovers reheat well in the microwave.

Nutrition

Keywords: blackberry dumplings, fruit dumplings, blackberry dessert, easy berry dessert, buttermilk dumplings, stovetop dumplings

Find it online: https://freshrecipehub.com/blackberry-dumplings-recipe/