dumplings in blueberry sauce dumplings in blueberry sauce Israeli Kitchen You’ll be pleased by the dumplings' smooth texture, the sweet blueberry sauce and how easy it is to pull these off. (Photo: Sarah F. Berkowitz)

Dumplings in blueberry sauce

These hot, sweet dumplings bring an old-fashioned treat back to the breakfast table.

  • Yield: Serves 4
  • Prep time: 20 minutes
  • Cook time: 20 minutes

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
  • Dumplings:

  • 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.

Related Topics: Breakfast, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen