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Blueberries 'n' Dumplings

(5 Votes)
SERVES
6
PREP
5 Min
COOK TIME
3 Hr 15 Min
READY IN
3 Hr 20 Min

Enjoy Blueberries 'n' Dumplings all year 'round with this sensational slow cooker recipe. Frozen blueberries are always in season, and the biscuits cook right on top for a bubbling, berry-licious treat that's sure to satisfy any sweet tooth.

What You'll Need:
  • 1 1/4 cups plus 2 tablespoons sugar, divided
  • 3 tablespoons all-purpose flour
  • 2 teaspoons grated lemon rind
  • 2 (16-ounce) packages frozen blueberries
  • 1 1/2 cups biscuit mix
  • 3 tablespoons butter
  • 1 (8-ounce) container sour cream
What To Do:
  1. In a 3-quart saucepan, stir together 1-1/4 cups sugar, flour and lemon rind until blended.
     
  2. Stir in blueberries. Cook, stirring constantly, over medium heat until sugar dissolves. Increase heat to medium-high, and bring mixture to a boil, stirring often. Cook about 5 minutes or until thickened, stirring often.
     
  3. Meanwhile, combine biscuit mix and remaining 2 tablespoons sugar in a medium bowl. Cut in butter with a pastry blender or 2 forks until crumbly; add sour cream, stirring until dry ingredients are moistened and a soft dough forms.
     
  4. Pour hot blueberry filling into a 5-quart round slow cooker. Carefully drop dough in 6 large spoonfuls on top of filling.
     
  5. Cover and cook on LOW setting 3 hours, or until dumplings are golden (see Note).
     
Notes
  • Remove slow-cooker lid carefully to prevent condensation from dripping onto dumplings and making them soggy. Remember that some slow cookers have hot spots. To ensure that the dumplings become an even golden color, without removing the lid, rotate the insert a half turn about halfway through cooking.
     
  • If you enjoyed this fruity dumpling recipe, be sure to check out our Apple Dumplings: Our Best Apple Dumpling Recipe.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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this recipe sounds yummy, could you please send me the recipe to my e-mail telling me how to do this recipe in the oven. Thankyou so much.

My Mama used to make this,when I was growing up,except,of course,she did it on the stove top.We kids,all 5 of us,would gobble it up.We loved it.I have been looking for this recipe for years.Thank you for this recipe.Mama always called this Blueberry Cobbler,that's why I could never find the recipe.

AzGrannie3, how long in the oven? Thanks!

If you are going to use Slow Cooker you can eleminate the problem of a dripping lid by taking 8 paper towels and laying them on the cooker crock, then fitting the lid on top of towels. The lid holds the towels, and the towels will keep all the steam and drips off your cobbler. This works for making cakes in the slow cooker too.

I think I prefer making this in the oven...The blueberries did great in the crock pot, but the topping had the texture of raw biscuits. For the amount of time involved, not that good of a result vs the oven method.

Any chance I could get your receipt

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