Dumplings in blueberry sauce
These hot, sweet dumplings bring an old-fashioned treat back to the breakfast table.
How wonderful would it be to surprise your family with these melt-in-your-mouth dumplings for breakfast as they stumble into the kitchen all bleary-eyed? I know it would bring a smile to my face and set a wonderful tone for the day. So go ahead and whip out the Bisquick – this recipe will take just a few minutes, and while the dumplings are simmering you can squeeze some fresh orange juice and set out the placemats.
Right, I know. Tropicana works just fine, and placemats are so overrated. But these dumplings are not overrated – you’ll be hooked by their smooth texture, the sweet blueberry sauce and how easy it is to pull these off.
- 1 pint fresh blueberries
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon lemon juice
- 1 cup Bisquick mix
- 1/3 cup milk
- 1 teaspoon sugar
- 1 tablespoon butter, melted
Combine blueberries, sugar, salt and water in a wide pot. Bring to a boil, then reduce heat and simmer 5 minutes. Add lemon juice.
Mix dumpling ingredients well. Use a soup spoon to drop spoonfuls into simmering sauce, yielding about 8 dumplings. Leave a bit of space between each dumpling. Cover tightly and cook over low heat (simmer) for 10 minutes. (Don’t lift the lid!)
Serve with a drizzle of sauce over each dumpling.
*You can use frozen blueberries in a pinch, but the sauce may be a bit more watery so cut back by about a tablespoon of water.