Chesuncook Village Blueberry Dumpling

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1 hour 6 Servings Print RecipeEmail Recipe


2cupflour (sifted)
2 1⁄2teaspoonbaking powder
1 1⁄2tablespoongranulated sugar
1⁄2cupshortening (or oleo)
2cupfresh blueberries (or 1 package frozen blueberries)


Mix and sift the flour, salt, baking powder, and sugar together. Cut in the shortening as for biscuits. Add the milk to make a biscuit dough – about 1/2 cup. Roll the dough to about 1/2 inch in thickness and fit into a greased 9” x 9” pan. Put 2 cups fresh blueberries, or 1 large package frozen blueberries on the dough. Do not add sugar at this time. Fold the dough like an envelope – bring each corner up toward the center – leaving a space in the center about 4 inches across. Bake at 425°F for about 25 minutes, until the dough is beginning to brown. Remove from oven. Mix 3/4 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup melted butter together. Poke this mixture well inside the dumpling to mix with the blueberries. Return the dumpling to the oven from which the heat has been turned off, and leave for 15 minutes longer. Serve with plain or sweetened whipped cream.

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