Slow-cooked blueberries and dumplings

Slow-cooked Blueberries And Dumplings

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sherry monfils


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 vote

20 Min
3 Hr


  • 1-1/4 c
    plus 2 tbsp stevia sweetener or sugar
  • 3 Tbsp
  • 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
  • 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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