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slow-cooked blueberries and dumplings

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I love anything w/ blueberries and this is a treat! It's great for breakfast or as a snack. Since I usually get up @ 5 a.m. every morning, I start it @ 5:30 and it's ready by about 9.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 3 Hr

Ingredients For slow-cooked blueberries and dumplings

  • 1-1/4 c
    plus 2 tbsp stevia sweetener or sugar
  • 3 Tbsp
    flour
  • 2 tsp
    lemon zest
  • 2
    16 oz pkgs frozen wild blueberries, like wyman's
  • 1-1/2 c
    heart healthy bisquick biscuit mix
  • 3 Tbsp
    butter
  • 1
    8 oz container light sour cream.

How To Make slow-cooked blueberries and dumplings

  • 1
    In 3-quart saucepan, stir together 1-1/4 cups stevia or sugar, flour, and lemon zest. Stir in blueberries. Cook on medium, stirring constantly until sugar dissolves.
  • 2
    Increase heat to medium-high heat. Bring to boil, stirring often. Cook until thickened, about 5 mins. In bowl, mix together bisquick mix and 2 tbsp sugar. Cut in butter w/ 2 forks until crumbly. Add sour cream. Stir until just moistened and soft dough forms.
  • 3
    Pour blueberry filling into slow-cooker. drop dough in 6 lg spoonfuls onto filling. Cover, cook on low for 3 hrs.
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