Slow-cooked Blueberries And Dumplings Recipe

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Slow-cooked blueberries and dumplings

sherry monfils

By
@smonfils

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.


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Serves:

6

Prep:

20 Min

Cook:

3 Hr

Ingredients

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.

Directions Step-By-Step

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.

About this Recipe