Sweet & savory country cooking from my table to yours!


Blackberry Dumplings


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When I was a kid, and saw my mother bringing blackberries, sugar and water to a boil, I knew I was about to indulge in a wonderful dessert, if I ate all of my dinner.  That was never a problem either.  I usually cleaned my plate and ate some of my picky twins food, so she could get dessert too….

Blackberry Dumplings are usually made one of two ways.  There are the rolled out flat dumplings that some prefer.  Some people cheat on these and cut up canned biscuits.  Then there are the fluffy drop dumplings like my recipe here.  I like both, but I guess these are my favorite because they are the ones my mother always made.  Also, it takes less than five minutes to mix up the dough for these, and they come out so light and fluffy…

Here’s how I made them…

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First I combined blackberries, sugar and water in a large sauce pan…

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I continued to mix it while it heated up and the sugar dissolved…

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And the mixture came to a rolling boil…then I boiled the mixture for a minute and turned off the heat while I made my dumplings…

Here’s how I made the dumplings…

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First I whisked together some flour, sugar, salt, baking powder and cinnamon in a medium bowl…

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Then I poured some melted butter, an egg and some vanilla into some milk…

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And whisked them together with a fork…

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And I poured the mixture into the middle of the dry ingredients…

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Then I mixed it lightly, just until it came together.  It’s important to NOT over mix…  I let the dough set for about five minutes…

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Meantime, I turned the heat back on under the berry mixture and brought it back to a boil over medium heat…

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Once it came to a bubbling boil, I dropped large spoonfuls of the dough onto the hot mixture, making sure they were not on top of each other…

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I placed a lid on the pan and turned the heat to medium low and let it simmer for 15 minutes.  It’s important to not lift the lid while they are simmering.  I always check it after fifteen minutes, not before, and they are usually perfect at that point…

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Next I removed the pan from the heat and removed the lid…

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And I gently turned each dumpling over and let them set for about five minutes so the second side of each dumpling could soak up the juices…

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Then they were ready to serve…

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Notice how soft and fluffy the dumplings are when you cut into them.  Note:  You can make the dumplings smaller if you prefer.  I made large ones, uhhh just because I could?  Well really because that’s what my mother always did…

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These dumplings are great just the way they are…

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Or with a large scoop of vanilla ice cream…OH NO, who ate my vanilla ice cream!!!  Well….homemade whipped cream is good too…Make sure you check your freezer before making these, and hide your ice cream from your husband…

Hope you enjoy these!!!

Cindy @ My Country Table


Blackberry Dumplings

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


Light and fluffy drop dumplings cooked in a thick syrupy blackberry sauce.



For the Blackberry Sauce

  • 5 cups ripe blackberries
  • 1 cup water
  • 1 cup sugar

For the Dumplings

  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 3/4 cup milk
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon pure vanilla


For the Blackberry Sauce

  1. Combine blackberries, water and sugar in a large sauce pan. Mix and bring to a boil over medium heat. Let boil for one minute and turn off heat.

For the Blackberry Dumplings

  1. In a medium bowl, whisk together the flour, sugar, salt, baking powder and cinnamon. In a small bowl or measuring cup, whisk together the milk, butter, egg and vanilla. Pour the wet mixture into the center of the dry ingredients. Mix just until it comes together to form a sticky wet dough. Do not over mix. Let the dough set for about five minutes while you return the sauce to a boil.
  2. Turn the heat to medium under the sauce pan and heat the sauce until it is boiling. Drop the dough by large spoonfuls onto the simmering sauce, making sure the spoonfuls of dough are side by side and not on top of each other.
  3. Place a lid on the pan and lower heat to medium low. Allow the dumplings to simmer covered for fifteen minutes. Do not lift the lid during the fifteen minutes. Check the dumplings after fifteen minutes by cutting into one with a fork. They should be fluffy and no longer sticky in the centers.
  4. Remove the sauce pan from the heat. Gently flip each dumpling over to allow the top sides of the dumplings to soak up the juices from the sauce. Let set for five minutes before serving.
  5. Serve hot with a scoop of vanilla ice cream or whipped cream.


  • This recipe makes about ten large fluffy dumplings. Smaller dumplings can be made if preferred.
  • Refrigerate any leftovers. Dumplings are best the day they are made.


  • Serving Size: 6


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