Slow-cooked blueberries and dumplings

Name: Slow-cooked blueberries and dumplings
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
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.

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By sherry monfils
@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.

Rating:

★★★★★ 1 vote5

Serves:

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.
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How to Make Slow-cooked blueberries and dumplings

Step-by-Step

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.
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.
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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