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Blueberry Dumplings

One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern ontario - then my mother would make blueberry dumplings for us! This recipe from jim dodge, food & beverage manager at the getty center in l.a., is much better - sorry mom! wild blueberries are best - but cultivated or frozen blueberries or even saskatoons will work. Top with creme fraiche or whipped cream.

Steps

Filling: adjust oven rack to the lowest level and preheat oven to 350f.
Wash the berries in a bowl of cold water , remove any leaves or stems and drain well.
In a 2 to 3 quart casserole with a tight fitting lid , stir together the sugar and water until the sugar dissolves.
Add the berries and cover with the lid.
Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
While the filling is baking , begin preparing the batter so that you are able to make the dumplings quickly.
Dumplings: in a medium size bowl blend together the flour , baking powder and salt.
Pour the milk into a small saucepan.
Cut the butter into small pieces and add to the milk.
Warm over moderate heat until the milk is warm and the butter is almost completely melted.
Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
Get ready in your workspace: a fork to mix with and two large oval soupspoons to for.

Ingredients

fresh blueberries, water, sugar, unbleached all-purpose flour, baking powder, kosher salt, unsalted butter, milk, creme fraiche