The Schmid Family Farm

View of Mt Hood

Blueberry Dumplings


Blueberry base:
2 cups frozen blueberries, drained
1 1/2 cups water
1/2 cup granulated sugar
2 Tbls butter or margarine
1 Tbls lemon juice
(We like a thicker base, so I add about 2 Tbls of tapioca.)

1 cup complete pancake mix (like bisquick)
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/3 cup water


For blueberry base, combine all ingredients in a large skillet and bring to a boil.

For dumplings, combine all ingredients, stirring lightly to combine. Drop dumplings from a tablespoon onto hot blueberry base. Cover tightly and cook over low heat about 15 minutes, without removing cover. Serve warm with cream or ice cream.

Makes 6 servings.