Step into the delightful world of Newfoundland’s culinary tradition with this Blueberry Dumplings recipe, taken from my cherished collection of community cookbooks from the 60s, 70s, and 80s. This classic dessert embodies the comforting simplicity of Newfoundland cooking, blending juicy blueberries with fluffy, tender dumplings.
Blueberry Dumplings are a beloved treat in Newfoundland kitchens. They are perfect for enjoying the abundance of wild blueberries that the island offers. The recipe combines fresh or frozen blueberries with a light, airy dumpling batter, creating a dessert that is both sweet and satisfying. The blueberries burst with flavor, complementing the soft, pillowy texture of the dumplings.
This recipe is a nostalgic reminder of family gatherings and cozy meals in Newfoundland homes. It’s straightforward to prepare, making it ideal for both experienced cooks and beginners. The rich, fruity sauce that forms as the blueberries cook down adds an extra layer of deliciousness.
Serve these Blueberry Dumplings warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream, for a truly indulgent experience. This dessert not only celebrates Newfoundland’s culinary heritage but also brings a touch of its homey, welcoming spirit to your table.
Blueberry Dumplings Recipe:
- 2 Cups Flour
- 4 tsp. Baking Powder
- 1 tsp. Salt
- 4 tbsp. Skim Milk Powder
- 5 tbsp. Fat
- 2/3 Cup Water
Prepare the same as baking powder biscuits.
Roll out to 1/4 in thickness.
Cut into 4-inch squares or pieces large enough to cover the berries to be enclosed.
Place a spoonful of blueberries in centre of each piece.
Sprinkle with sugar, moisten edges with cold water and bring corners together on top of the berries.
Press edges together gently.
Sprinkle top with a small amount of sugar.
Place on a greased pan and bake at 400 degrees. (Note: No Baking Time provided in Recipe)
Serve with milk or a sweet sauce.
