Blueberry Dumplings Recipe
Last week camping, I pre-made a pan of Blueberry Dumplings Recipe, adapted from The Pioneer Woman’s Peach Dumplings, and they were a HIT. For breakfast or dessert, you can make them ahead and serve with whipped cream or vanilla ice cream!
But first, let me tell you what I was up to this last month. My husband and I drove up to Portland (right past gorgeous Mount Hood!), to stay in downtown Portland for a few nights at Hotel Eastlund, to attend The Oregon Berry Camp!
It was in the beautiful Portland area that we indulged in a delicious array of Oregon’s finest berries.
One part of the tour was an early morning tour at Salt & Straw, for a quick behind-the-scenes tasting. Salt & Straw created special Oregon berry flavors for the month of July and we got to sample them all. Who doesn’t love ice cream for breakfast?!
We also learned about berry breeding, on a berry tour through the North Willamette Extension Center.
My favorite part of the trip was learning about marionberries, partly because my husband and I have never grown them, as they’ve always been a northern Oregon berry (rather than southern, where I lived for 50+ years).
We then visited Columbia Empire Farms, for their Marionberry Field Tour and the Jam Plant Tour, and sampled jam, chocolate covered hazelnuts (my favorite), and hazelnut toffee. (I’ve already served this jam to our guests, when I made a Puffed Peach Bake Pancake!)
Then that evening, we ended up at Smith Berry Barn for a Gala Berry Dinner with Plate & Pitch Fork, of course with berries being the theme!
The Seared Water Buffalo loin with currants (below, hanging out with the “girls”) was my favorite, but the savory berry tart with cured pork and chicken liver mousse with blueberry relish both came in second!
Also from Oregon Fruit, we enjoyed some delicious drinks with their Blueberry Pourable Fruit.
SO yummy! We dined al fresco on the farm, and the setting was so gorgeous, right between the pear trees.
It was so enjoyable to visit with new people (which I love), and every dish seemed to be served with Oregon berries, like the Cevre, berries, brioche, and herbs; the first pick of the season platter filled with summer fruits, tomatoes, pickled squash, blackberries, and a honey vinaigrette, and the cured and grilled duck, roasted berries, and bitter chocolate. Quadruple YUM!
These Blueberry dumplings today 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!
The blueberries are fresh and delicious, and the flakiness of the dough is more like a croissant, but because it’s very moist, it becomes a dumpling. A buttery, gooey dumpling.
I’m a dumpling lover, are you?
Maybe it’s something about the name that just sounds cute and interesting.
All I know is that they were devouring, quickly, on our camping trip!
Blueberry Dumplings Recipe
- 2 cans Crescent Rolls
- 1 15 oz. can Oregon Blueberries drained
- 1-1/2 stick 3/4 cup Butter
- 1-1/4 cup Sugar
- 2 tsp. Vanilla
- Ground Cinnamon for sprinkling
- 1 can Sprite 7-Up, Or Mountain Dew
- Extra butter for the pan
- Whipped Cream or ice cream for serving
- 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 and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/bluberries in the pan.
- Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 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.
Oregon Berries hosted and paid for this fabulous trip in Portland, but as always, all opinions are my own.