It’s blackberry time…those sweet, juicy black…well, berries…lol. Blackberries in our home growing up meant two things…blackberry jelly and blackberry dumplings. A few of you have requested my recipe for the dumplings, so here we go!
1 lb fresh blackberries, cleaned
1 cup water
1 cup sugar
1 TB butter
1 tsp lemon juice
Place blackberries in a large stockpot and add water. Cover with lid and bring to a boil. When boiling, reduce heat to a Medium and continue a soft boil for 30 minutes.
While berries are cooking, make dumplings. Combine 2 cups flour, 1 1/2 tsp salt, 1 TB baking powder in a bowl. Add 2 TB of vegetable oil and 2/3 cup milk.
After 30 minutes, remove lid and add sugar, butter and lemon juice, stirring gently as not to break down the berries. Cook until sugar and butter are completely disolved.
Drop dumplings into pot a spoonful (approx a tablespoon size) at a time. When all dumplings are in, replace cover and cook for 10 more minutes. DO NOT LIFT LID WHILE DUMPLINGS ARE COOKING; this can cause the dumplings to flatten out instead of being light and fluffy.
Serve warm with ice cream or whipped cream.