Blackberry Dumplings – Old-Fashioned Southern Comfort Dessert
Blackberry Dumplings Just Like My Granny Made (Mostly…)
Let me tell you, blackberry dumplings are my kitchen time machine—one bite and I’m straight back to steamy Southern nights, fireflies dancing, and my grandma gently swatting my hand away from the bubbling pot. (For real, the woman had lightning reflexes.) Was there ever a summer Sunday when we didn’t make these? Not in my memory. The scent alone is a free pass to a happier mood—even when it’s muggy enough to make your hair do things you did not authorize. Plus, the last time I made these for the church picnic, I had folks eyeing me like I’d bottled happiness. Let’s get into it!
Why I Keep Coming Back to This Dessert
I whip up these dumplings when the world’s just a bit too much and I need something warm and homey (which is surprisingly often, now that I think about it). My kids, bless their sugar-crazed hearts, plead for them in July, but I’ve also used frozen berries in January and nobody’s the wiser—or maybe they’re just being polite. Anyway, I once tried subbing out blackberries for blueberries and it was… decent, but my family just kind of poked at it and asked if I’d “lost my touch.” So yeah, blackberries or bust around here.
What You’ll Need (Danger: Substitution Zone!)
- Blackberries – 4 cups fresh is ideal, but I’ve used frozen (no shame), just toss them in frozen, don’t thaw
- Sugar – 1 cup, but sometimes I do 3/4 cup if the berries are crazy sweet (or if I’m feeling virtuous, which isn’t often)
- Water – About 2 cups, but add more if things get too thick
- All-purpose flour – 1 1/2 cups (I swapped in half whole wheat flour once; not bad, but a little too healthy for my taste)
- Baking powder – 2 teaspoons, don’t skip this
- Salt – Just a pinch, honestly
- Butter – 3 tablespoons (I use salted because that’s what’s always in my fridge; unsalted is fine, add a teeny bit more salt)
- Milk – About 2/3 cup, give or take; I sometimes cheat and use half&half (cream makes it more decadent, just sayin’)
- (Optional) Lemon zest – A teensy bit is nice, but my granny wouldn’t have bothered
Messy, Sweet Directions
- Start with the Berries: In a big honkin’ pot (use at least a 3-quart; mine’s dented but loyal), toss in the blackberries, sugar, and water. Set it over medium-high heat and bring the whole shebang to a gentle boil, then drop to a simmer. Give it about 8-10 minutes until the berries soften. This is where I sneak a taste, burn my tongue, and then curse quietly so the kids don’t hear.
- Make the Dumpling Dough: In a bowl (no need to fancy it up), whisk flour, baking powder, and salt. Cut in the butter with a pastry blender, or honestly, just mash it with your fingers—nobody’s judging. When the mix looks like crumbly sand, pour in the milk and stir gently. You want a sticky, shaggy dough (but not soup).
- Drop Those Dumplings: With a spoon (tablespoon or whatever’s clean), drop little blops of dough right into the simmering berry stew. Space ‘em out, they’ll puff up and get cozy. Don’t worry if it looks lumpy—ugly food tastes better, or at least that’s what I always say.
- Cover and Simmer: Slap a lid on and cook for 15 minutes. Don’t peek! (I learned this the hard way; the dumplings flatten if you do.) After 15, check one with a fork—shouldn’t be raw in the middle. But if it is, just cover back up for 3-5 more minutes.
- Serve It Up: Spoon into bowls while it’s blazing hot. Add cold vanilla ice cream if you know what’s good.
My Notes (That the Recipe Cards Won’t Tell You)
- If you use frozen berries, don’t stress over the extra juice—you can simmer a minute longer to thicken things.
- I forgot baking powder once—ended up with dense dumplings. Never again!
- Double the liquid if you like things really syrupy; I do when I want to drown a scoop of ice cream.
- Too sweet? Splash in some lemon juice at the end. My cousin swears by it.
“Variations” I’ve Actually Tried (And One That Failed)
- Blueberries: It works, but you’ll miss the tang. Honestly, the color isn’t as fun either.
- Adding cinnamon: Not classic, but it’s good in the winter. Just a sprinkle, or it overpowers everything.
- Almond Milk: Tried once when we ran out of regular—dumplings were a tad chewier, but still got eaten.
- Orange zest instead of lemon: Not my thing, but hey, experiment at your own risk!
Equipment: Use What You’ve Got (Mostly)
- Heavy-bottomed pot: You can use any saucepan that’s not too shallow; just keep stirring so nothing sticks.
- Bowl for the dough: Last week, I used a Tupperware with a crack in it. No disaster yet.
- Pastry blender (or your hands): Fancy gadgets are fun, but honestly, fingers work fine.
How To Store ‘Em
Fridge, covered, for up to 2 days—but, and this is real talk, it never lasts more than a day at my house. The syrup thickens up in the fridge, though, which I actually really like with cold milk poured over. Not sure that’s traditional, but it sure tastes good in the middle of the night.
How We Serve Blackberry Dumplings (Judge Away)
I like mine HOT with plenty of the syrup pooled around and a scoop of vanilla ice cream that melts right away; my husband, on the other hand, adds cold milk like it’s cobbler cereal. And my little one? She picks out the dumplings, eats those first, and then slurps the berry sauce straight from the bowl. Every family has their thing.
If I Had To Give “Pro Tips” (Lessons Learned The Hard Way)
- Don’t rush the simmering or the dumplings will be gummy. I once tried to speed things up for a dinner guest who was “starving” (her words, not mine)—big mistake, dough city.
- It’s tempting to keep opening the lid (smells amazing), but patience pays off. Set a timer and distract yourself, maybe with a good read (here’s a go-to for other Southern desserts).
- Don’t stress if the syrup looks thin—it thickens as it cools. Give it a stir and check in a few minutes.
Questions Friends Have Actually Asked (With Answers)
- Can I use less sugar? Sure, but it’s not quite as comforting. You can also check out some lower-sugar baking tips here if you’re curious.
- Can I make this gluten free? Probably, though I’ve only tried it once with a 1:1 blend—it worked, but dough texture was a bit weird. Might be worth another try.
- Is there any way to keep the dumplings light? Don’t over-mix the dough and definitely don’t peek while they cook—trust me (and my batch of rubbery hockey pucks from last Easter).
- Can I use canned pie filling? You could, but it’ll be sweeter and thicker. Actually, I think the fresh/frozen berries are what make this really sing.
- What’s the difference between Blackberry Cobbler and Dumplings? Good question. Cobblers usually have a thick crust over the top; dumplings are dropped on and they simmer, so you get gooey, pillowy goodness (and more syrup, which to me is the whole point anyway).
If you’ve got a hankering for more old-school dessert ideas, there’s a simple list of Southern classics over at Taste of Home that’ll make you want to call your grandma (or at least poke around your pantry). And if you’re ever stuck for a tool, just improvise. That’s what cooking’s about. Happy dumpling-making!
Ingredients
- 4 cups fresh or frozen blackberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 3/4 cup whole milk
Instructions
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1In a large saucepan, combine blackberries, 3/4 cup sugar, water, and lemon juice. Bring to a gentle boil over medium heat and stir occasionally.
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2While the berries cook, in a medium bowl, mix flour, baking powder, remaining 1/4 cup sugar, and salt. Stir in melted butter and milk until a soft dough forms.
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3Drop spoonfuls of the dumpling dough over the bubbling blackberry mixture, spacing them evenly.
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4Cover the saucepan tightly and reduce the heat to low. Simmer, without lifting the lid, for 20-25 minutes until dumplings are puffed and cooked through.
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5Serve warm ladled into bowls, spooning sauce and dumplings together. Optionally, top with a scoop of vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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