Gluten Free Blueberry Dumplings
Sink your spoon into the comforting delight of Gluten-Free Blueberry Dumplings—an easy, one-pan dessert that’s equal parts rustic and refined. Soft, fluffy dumplings made with gluten-free all-purpose flour and enriched with a hint of vanilla are simmered to perfection in a luscious blueberry sauce infused with fresh lemon juice. The combination of juicy, syrupy blueberries and tender dumplings creates a dessert that feels like a warm hug. Ready in just 40 minutes, this gluten-free treat is perfect for a weeknight indulgence or a charming dessert for gatherings. Serve it warm with a dollop of whipped cream or a scoop of creamy vanilla ice cream for a satisfying, crowd-pleasing finish. Gluten-free has never tasted this sweet!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Granulated sugar
- 4 tablespoons Unsalted butter (cold, cubed)
- 0.75 cups Milk (dairy or non-dairy)
- 1 teaspoons Vanilla extract
- 2 cups Fresh or frozen blueberries
- 1.5 cups Water
- 0.33 cups Granulated sugar (for blueberry sauce)
- 1 tablespoons Lemon juice
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, salt, and 1/4 cup of granulated sugar.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs.
Stir in the milk and vanilla extract, mixing just until a soft dough forms. Be careful not to overmix.
In a medium saucepan, combine the blueberries, water, 1/3 cup of granulated sugar, and lemon juice. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Once the blueberry sauce is simmering, reduce the heat to low.
Using a large spoon or small ice cream scoop, drop spoonfuls of the dough into the simmering blueberry sauce. Space them slightly apart to allow room for expansion.
Cover the pan with a tight-fitting lid and let the dumplings cook over low heat for 15 minutes. Do not lift the lid during cooking as the steam is essential for the dumplings to cook properly.
After 15 minutes, remove the lid and check that the dumplings are cooked through. They should be puffed up and firm to the touch.
Serve the blueberry dumplings warm, spooned with extra sauce from the pan. Optionally, top with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 397.0 g | 144% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 168.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
