Slow-cooked blueberry and dumplings

Slow-cooked Blueberry And Dumplings Recipe

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sherry monfils


A delicious summer treat.


☆☆☆☆☆ 0 votes

20 Min
3 Hr
Slow Cooker Crock Pot


  • 1-1/4 c
    plus 2 tbsp sugar
  • 3 Tbsp
  • 2 tsp
    lemon zest
  • 2
    16 oz pkgs frozen blueberries, i used wymans wild blueberries
  • 1-1/2 c
    heart healthy bisquick mix
  • 3 Tbsp
  • 8 oz
    light sour cream

How to Make Slow-cooked blueberry and dumplings


  1. In lg saucepan stir together 1-1/4 cups sugar, flour and lemon zest. Stir in blueberries. Stir constantly over medium heat until sugar dissolves.
  2. Increase heat to med-high and bring to a boil. Cook, stirring for 5 mins. In lg bowl, combine bisquick mix and 2 tbsp sugar. Cut in butter until crumbly.
  3. Stir in sour cream until soft dough forms. Pour blueberry mix into a 5-quart cooker. Drop dough spoonfuls onto top of filling. Cover, cook on low for 3 hrs.

Printable Recipe Card

About Slow-cooked blueberry and dumplings

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy, Heirloom

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