This treat should be called blueberry sigh. Because that 's what you do when you take you 're first bite. The blueberry sauce is great, and the dumplings are especially good with their smidgen of lemon rind. It cooks up in a skillet and when ready, the sa
INGREDIENTS (for 8 servings):
- 2 (15 ounce) cans blueberries
- 1/2 cup white sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup heavy cream
PREPARATION:
Pour blueberries and their juice into a 10 inch iron skillet or kettle. Stir in sugar. Cook until juice begins to boil, and lower heat.
In medium mixing bowl, mix flour, baking powder, lemon rind, spices, and salt. Stir in milk until dry particles are just moistened. Drop dough by spoonfuls (8 dumplings) on top of simmering berry mixture, and cover skillet. Cook over medium-low heat until dough is puffed and cooked through. Serve dumplings with berry sauce and cold cream.