Blueberry Dumplings

These Blueberry Dumplings are a simple blueberry dumplings with crescent rolls recipe, served with vanilla ice cream or fresh whipped cream.

Friends, this easy recipe–Blueberry Dumplings–was inspired by The Pioneer Woman’s Peach Dumplings years ago. They are such a simple dessert, and a real crowd pleaser. Top with fresh whipped cream or vanilla ice cream! I’m a dumpling lover, are you?

Blueberry Dumplings

Blueberry Dumplings are an old-fashioned, comfort dessert that’s been around for a long time! This recipe is a great summer alternative to blueberry cobbler (it’s been on my blog since 2016!)–quick and easy! This recipe features a deliciously sweet syrup loaded with blueberries.

The Crescent rolls are stuffed with blueberries and cooked to golden brown perfection! Delish!

You may think of dumplings as always sweet, but you can also try our savory Chicken Pot Pie with Cheesy Drop Biscuits.

Why I love this recipe

• You can serve them for breakfast or dessert.
• Easy ingredients to keep on hand.
• It’s a pan of buttery, gooey dumplings that everyone loves!
• Bring to a potluck – will be easily devoured!

If you love blueberry desserts, be sure to check out our Blueberry Kuchen.

Gather these ingredients to make Blueberry Dumplings:

• Crescent Rolls
• Can of blueberries: we use Oregon Blueberries
• Butter
• Sugar
• Vanilla
• Ground cinnamon
• Can of soda: use either Sprite, 7-Up, Or Mountain Dew
• Vanilla ice cream: or use fresh whipped cream

The blueberries are delicious, and the flakiness of the dough is more like a croissant. But because it’s very moist, it becomes a dumpling.

How do you make bluberry dumplings?

1. Butter a 9 x 13 inch baking dish. Lay the crescent rolls out on a large cutting board; fill each crescent roll triangle with blueberries and roll up. Place in the pan.
2. Melt butter, then add sugar, cinnamon and cardamom, and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/bluberries in the pan.
3. Pour  Sprite (soda) around the edges and in the middle of the pan. Sprinkle with more cinnamon and bake.
4. Remove from the oven and let sit 10 minutes before serving.
5. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top or Vanilla ice cream.

These Blueberry dumplings are made with Oregon Specialty Fruit Blueberries. And what I love about this recipe (thank you, Ree, for the inspiration from your Peach Dumplings), is that you can make this any time of the year, because the blueberries are canned. Easy!

Tips and substitutions:

• Yes, you can use fresh blueberries. You can also use canned peaches or other fruit. Just make sure and drain well.
• Make sure and pour the soda around the outside of the pan (not over the rolls), to prevent sogginess.
• Always use butter (optional to use nonstick spray) to keep your dumplings from sticking to the pan.
• Want to add another spice? We love this recipe with both cinnamon + cardamom. Delish!

Reheat the dumplings: Microwave (cover first) for about one minute. For a better texture (more crispy), bake for about 15 minutes at 350 degrees.

We love to serve this dessert any time of year or bring them to potlucks! Think breakfast, brunch, dessert – served warm with ice cream or whipped cream!

Enjoy!

More blueberry recipes to try:

Blueberry Buckle

Blueberry Peach Cobbler

Salami Wrapped Pepperoncini

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Blueberry Dumplings

These Blueberry Dumplings are a simple blueberry dumplings with crescent rolls recipe, served with vanilla ice cream or fresh whipped cream.

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Yield: 10

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Ingredients

 

1x2x3x

• 2 cans Crescent Rolls
• 1 15 oz. Oregon Blueberries, drained (or favorite brand)
• ½ butter, plus extra for greasing the pan
• 1 cup sugar
• 2 tsp.  vanilla
• ½ tsp ground cinnamon
• ½ tsp cardamom
• 1 can Sprite soda, or 7-Up or Mountain Dew
• whipped cream or ice cream, optional for serving

Instructions

 

• Butter a 9 x 13 inch baking dish. Lay the crescent rolls out on a large cutting board; fill each crescent roll triangle with 1 Tbsp. blueberries and roll up. Place in the pan.
• Melt butter, then add sugar, cinnamon and cardmom and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/bluberries in the pan.
• Pour ¾ of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 35 minutes. Remove from the oven and let sit 10 minutes before serving.
• Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top or vanilla ice cream.

Notes

Reposted from August 2016.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

Calories: 253kcal, Carbohydrates: 42g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 0.1mg, Sodium: 359mg, Potassium: 4mg, Fiber: 0.1g, Sugar: 28g, Vitamin A: 2IU, Vitamin C: 0.03mg, Calcium: 2mg, Iron: 1mg

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