Time 2h50m Yield 6 servings. Number Of Ingredients 13 Steps:
Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly., For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms., Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.
Time 45m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a skillet, combine blueberries, sugar and water; bring to a boil. Simmer, uncovered, for 20 minutes. , In a bowl, combine the next six ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. , Cover and cook 10-15 minutes or until dumplings are puffed and test done. Serve warm with cream if desired.
Number Of Ingredients 14 Steps:
Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly. For dumplings, in a small bowl, whisk flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms. Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
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.
Time 55m Yield 12 Number Of Ingredients 17 Steps:
Combine 4 cups blueberries, 1/2 cup white sugar, 1/2 teaspoon cinnamon, water, and lemon zest in a Dutch oven. Cook and stir over medium-high heat until mixture has thickened and has a jam-like texture, 10 to 12 minutes. Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Add remaining 4 cups blueberries to the blueberry mixture; cook and stir until blueberry mixture is heated through, about 1 minute. Remove pot from heat and cover to keep warm. Mix buttermilk, butter, and vanilla extract together in a measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar together in a large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms. Scoop dough using a small ice cream scoop or 2 large spoons and drop golf ball-sized dumplings atop blueberry mixture. Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking. Cover pot with the towel-wrapped lid, keeping towel away from heat source. Simmer grunt until dumplings have doubled in size and a toothpick inserted in the center comes out clean, 16 to 22 minutes. Mix 1/2 teaspoon cinnamon and 2 tablespoons white sugar together in a small bowl; sprinkle over dumplings.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream.
Number Of Ingredients 18 Steps:
For filling: Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes. Meanwhile, prepare dumplings: Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms. Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls. To serve: Top with whipped cream, whipping cream, or ice cream.
Time 5h50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Coat the slow cooker with butter-flavored nonstick cooking spray or grease with butter. In the slow cooker, combine the blueberries, ½ cup sugar, water, and tapioca; stir gently to coat the berries. Cover and cook on LOW for about 5 hours or until the berries have formed a thick sauce. To make the topping, whisk together the flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. In a small bowl, beat the milk and egg together; stir into flour mixture with a few strokes to form a soft dough. Turn the cooker temperature to HIGH and remove the lid. Drop the dough by heaping tablespoons on top of the hot blueberries. Cover and cook about 30 minutes until the topping is firm and a pick comes out clean (the topping will not brown). Turn the cooker off, remove the lid, and let the grunt rest for 10 minutes. Spoon into individual bowls and serve with heavy cream.
