Published: August 7, 2016 · Modified: August 9, 2019 by Cindy Gibbs
These Blackberry Dumplings are a southern favorite. They are big fluffy dumplings that soak up lots of juice from a syrupy bath of blackberries. They also go hand in hand with vanilla ice cream!
When I was a kid and saw my mother bringing blackberries, sugar, and water to a boil, I knew I was about to indulge in a wonderful dessert, if I ate all of my dinner. That was never a problem either. I usually cleaned my plate and ate some of my picky twins’ food, so she could get dessert too.
Blackberry Dumplings are usually made one of two ways. There are the rolled out flat dumplings that some prefer. Some people cheat on these and cut up canned biscuits. Then there are the fluffy drop dumplings. I like both, but I guess these fluffy ones are my favorite because they are the ones my mother always made.
SIMMERING THE BLACKBERRIES & SYRUP…
The first step in blackberry dumplings is cooking the berries. Water and sugar get added and the mixture gets simmered for a few minutes. In the picture above, you’ll notice I used a mix of very ripe and almost ripe berries. Once the berry mixture has simmered for a few minutes, the heat gets turned off under the pan while the dumpling batter is mixed.
Making the DUMPLING BATTER…
It takes less than five minutes to mix up the batter, and these dumplings come out light and fluffy every time. They are made from flour, sugar, cinnamon, salt, baking powder, and milk. The batter gets mixed and allowed to rest for about 5 minutes. Meantime the heat gets turned back on under the blackberry mixture.
COOKING THE DUMPLINGS…
Large spoonfuls of the batter get dropped into the boiling blackberry mixture. The batter makes about 10 large dumplings. The heat gets turned down to a simmer and a lid is placed on the pot. It’s important to allow the dumplings to simmer for 15 minutes without raising the lid.
Once they are cooked through, they gently get turned over with a spatula so that both sides of the dumplings can soak up the juices.
When you cut into one of the dumplings, they are light, fluffy, and soft.
Don’t forget the ice cream!!
More delicious blackberry recipes…
If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!Print
These blackberry dumplings are big, fat and fluffy and they soak up lots of syrupy blackberry juices. They are absolutely divine and even better with a scoop of vanilla ice cream!
For the Blackberry Sauce
- 5 cups ripe blackberries (fresh or frozen)
- 2 cups water
- 1 cup sugar
For the Dumplings
- 2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1 cup milk
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon pure vanilla
For the Blackberry Sauce
- Combine blackberries, water and sugar in a large pot. Mix and bring to a boil over medium heat. Let boil for 1 to 2 minutes and turn off heat.
For the Blackberry Dumplings
- In a medium bowl, whisk together the flour, sugar, salt, baking powder and cinnamon. In a small bowl or measuring cup, whisk together the milk, butter, egg and vanilla. Pour the wet mixture into the center of the dry ingredients. Mix just until it comes together to form a sticky wet dough. Do not over mix. Let the dough set for about five minutes while you return the sauce to a boil.
- Turn the heat to medium under the sauce pan and heat the sauce until it is boiling. Drop the dough by large spoonfuls onto the simmering sauce, making sure the spoonfuls of dough are side by side and not on top of each other.
- Place a lid on the pan and lower heat to medium low. Allow the dumplings to simmer covered for fifteen minutes. Do not lift the lid during the fifteen minutes. Check the dumplings after fifteen minutes by cutting into one with a fork. They should be fluffy and no longer sticky in the centers.
- Remove the sauce pan from the heat. Gently flip each dumpling over to allow the top sides of the dumplings to soak up the juices from the sauce. Let set for five minutes before serving.
- Serve hot with a scoop of vanilla ice cream or whipped cream. Refrigerate any leftovers. Dumplings are best the day they are made.
- This recipe makes about ten large fluffy dumplings. Smaller dumplings can be made if preferred.
- Fresh in-season blackberries were used in this recipe. However, frozen blackberries can be used as well.
Keywords: blackberry dumplings, dumplings, fruit dumplings,