📝 About This Recipe
A true jewel of Cajun country, these blackberry dumplings—often called 'Blackberry Grunt' in the bayou—feature plump, wild berries simmered into a thick, purple syrup. Soft, pillowy buttermilk dumplings are poached directly in the bubbling fruit, soaking up the sweet-tart nectar until they are tender and light. This rustic dessert captures the soul of Southern summers, offering a comforting, warm hug in a bowl that perfectly balances sun-ripened fruit with buttery pastry.
🥗 Ingredients
The Blackberry Base
- 6 cups Fresh Blackberries (rinsed; frozen may be used if thawed)
- 1 cup Granulated Sugar (adjust based on sweetness of berries)
- 1 1/2 cups Water
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated preferred)
- 1/8 teaspoon Salt
The Buttermilk Dumplings
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Salt
- 4 tablespoons Unsalted Butter (cold, cut into small cubes)
- 3/4 cup Full-Fat Buttermilk (cold)
- 1 teaspoon Vanilla Extract
Finishing Touches
- 1/4 cup Heavy Cream (for drizzling)
- 3-4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
In a large, wide heavy-bottomed pot or a deep cast-iron skillet, combine the blackberries, 1 cup of sugar, water, lemon juice, cinnamon, nutmeg, and the small pinch of salt.
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2
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar without crushing all the berries.
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3
Once boiling, reduce the heat to low and let the berries simmer for about 8-10 minutes until the juices have released and the liquid has slightly thickened into a syrup.
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4
While the berries simmer, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
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5
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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6
In a small measuring cup, stir the vanilla extract into the cold buttermilk.
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7
Make a well in the center of the dry ingredients and pour in the buttermilk. Stir gently with a fork just until the dough comes together; do not overmix, or the dumplings will be tough.
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8
Check your simmering blackberries. If the liquid has reduced too much, add 1/4 cup of water. You want enough liquid to partially submerge the dumplings.
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9
Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough directly onto the surface of the simmering fruit. Space them about an inch apart as they will expand.
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10
Cover the pot with a tight-fitting lid. This is crucial—the steam is what cooks the dumplings and makes them fluffy.
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11
Cook undisturbed for 12-15 minutes. Resist the urge to peek! Opening the lid lets the steam escape and can cause the dumplings to collapse.
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12
Remove the lid. The dumplings should be puffed up and a toothpick inserted into the center of a dumpling should come out clean.
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13
Remove the pot from the heat and let it stand uncovered for 5 minutes. This allows the syrup to thicken further and the dumplings to set.
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14
Spoon the warm dumplings into shallow bowls, ensuring you get plenty of the blackberry syrup and whole berries over the top.
💡 Chef's Tips
For the fluffiest dumplings, ensure your buttermilk and butter are ice-cold right up until they hit the dough. Avoid over-stirring the dough; a few streaks of flour are better than a rubbery dumpling. If you don't have buttermilk, mix 3/4 cup milk with 1 teaspoon of white vinegar and let it sit for 5 minutes as a substitute. Use a pot with a glass lid if possible so you can watch the dumplings rise without lifting the cover. If your berries are exceptionally tart, taste the syrup before adding the dough and add an extra tablespoon of sugar if needed.
🍽️ Serving Suggestions
Serve warm with a large scoop of high-quality vanilla bean ice cream. Drizzle with ice-cold heavy cream or a dollop of sweetened whipped cream. Pair with a cup of chicory coffee for an authentic Louisiana finish. A glass of chilled dessert wine or a sweet Moscato complements the berry acidity beautifully. Sprinkle a little extra lemon zest over the top just before serving for a bright citrus pop.