Dumplings in Blueberry Syrup

As I prefer savory over sweet, I don't tend to make desserts very often, but I never can resist treating my friends and family to the fruits of my kitchen. This past weekend, I paid a visit to my Dad. As blueberries are currently in season, on this particular occasion I decided they were to be the focus of my attentions. Dumplings are gently simmered in a blueberry syrup, and the final result is surprising like a baked pudding. Much enjoyed by the diners in the house, this is an easy, yet satisfying dessert.

Feel free to substitute any type of berry for the blueberries. You might even want to consider using fresh pitted cherries instead.

Dumplings in Blueberry Syrup

1 cup of unbleached white flour
1 tablespoon of sugar + 1 1/3 cups of sugar
1 teaspoon of baking powder
Pinch of sea salt
1/2 cup of butter, softened
4- 5 tablespoons of milk
1 quart (2 pints) of fresh blueberries
2 cups of water

In a medium bowl, combine the flour, 1 tablespoon of sugar, baking powder and salt. Cut in the butter with a pastry cutter or fork until the butter is reduced to small bits. Now gradually add the milk, mixing with a fork until a dough forms. Shape into 8 dumplings.

In a large pot, stir together the berries, remaining sugar and water. Bring to a boil, drop in the dumplings, reduce to the heat to low, cover and cook, undisturbed, for 20 – 30 minutes. Resist the urge to lift the lid until after 20 minutes have expired.

Serve one dumpling in a bowl, along with a few scoops of the blueberry sauce.

I'm sending this along to Maninas, who is hosting Eating with the Seasons.