Description
Soft, pillowy dumplings simmered on the stovetop in a sweet, cinnamon-kissed blackberry sauce. These old-fashioned Blackberry Dumplings are quick, cozy, and perfect with ice cream or whipped cream.
Ingredients
Blackberry Sauce
1 pound blackberries, fresh or frozen
1 cup granulated sugar
1 cup water
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Dumplings
2 cups sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup granulated sugar
6 tablespoons unsalted butter, cold and cut into pieces
¾ cup buttermilk
½ teaspoon vanilla extract
Instructions
In a 9- or 10-inch skillet, combine blackberries, sugar, water, lemon juice, cinnamon, and vanilla. Stir well and bring to a gentle simmer over medium heat.
While the sauce heats, whisk together flour, baking powder, cinnamon, salt, and sugar in a medium bowl.
Cut the cold butter into the flour mixture until coarse crumbs form with pea-sized pieces.
Stir vanilla into the buttermilk, then pour into the flour mixture. Gently stir just until a shaggy dough forms.
Drop dumpling dough by tablespoonfuls evenly over the simmering blackberry sauce.
Cover the skillet, reduce heat to low, and simmer for 12–14 minutes without lifting the lid.
Remove from heat once dumplings are cooked through and sauce has thickened. Let cool slightly before serving.
Notes
Fresh or frozen blackberries both work well.
Do not overmix the dumpling dough or the dumplings may become dense.
If you don’t have buttermilk, mix ¾ cup milk with ¾ teaspoon lemon juice or vinegar and let sit 5 minutes.
Store leftovers covered in the refrigerator for up to 4 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 281
- Sugar: 28 g
- Sodium: 265 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg