Wednesday Food Blogging: Berries and Dumplings on the Stove

After having a chat with Alyssa about how I can improve the blog, I’ve decided to start posting about my culinary exploits, which are usually revealed on Twitter. Unlike the food monstrosities I blog about, these are either good for you, or not terrible for you (to say nothing of the benefit that comes with actually preparing your own food). This week’s entry is something I made for breakfast a few weeks ago using leftover berries and a healthy amount of sugar:

The recipe comes from Joy the Baker, with a few alterations:

Ingredients

1 pound frozen mixed berries 1 pound of frozen blackberries and a 1/2 pound (ish) of fresh strawberries
1 tablespoon fresh lemon juice
6 5 tablespoons plus 1 teaspoon sugar
1 cup all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup low-fat buttermilk
1/8 teaspoon ground cinnamon

Directions

1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes. Berries may still look watery. Don’t worry, they’ll cook down when you add the dumplings.

2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.

3. Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.

Trust me when I say that these are absolutely delicious, and a great way to start a Sunday morning.

Photo credit: me!

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