Last week was so manic that I literally couldn’t crawl into bed quick enough on Friday night and somehow the new week has left me feeling a little less tired than when my weekend began. The most exciting thing I did was go to breakfast with a friend, with little regard for timeframes we sat and chatted for a couple of hours as fellow patrons came and went on to their busy Saturday’s, it was most probably the most relaxing Saturday morning I’ve had in sometime.
But now it is back to the grind and I’ve had Vancouver on my thoughts a lot lately, a perfect distraction from reality are the memories I hold from my short, but incredibly fulfilling time I spent in this oft rainy city. With friends having recently relocated, I am being reminded of how wonderful this place and country can be to call home so it felt only too right to give this recipe a go that calls home to Nova Scotia.
When I moved to Vancouver in 2010, it was early August and still very much high summer warmth blowing through the air. Though blueberry season was coming to an end, Granville Island’s weekly summer market had an old man who would sell a punnet three times the size I could ever get back home for only $1.
I would go down to the small bustling market with the afternoon already in swing and this blueberry seller would barely smile despite the beautiful weather. Meanwhile, I couldn’t contain my joy at being able to buy blueberries that tasted so amazing for a price I couldn’t have dreamed of before.
It turns out Canada is known for a few things and blueberries are one of those specialties that grow in the perfect conditions that find themselves over this vast landscape (lets not talk about the peaches that are also to-die-for). Ideally you would make this with wild blueberries, but for the vast majority of us that cannot get our hands on them, good quality blueberries will have to do the trick, they definitely did for this dish in my kitchen thousands of miles from Canadian shores.
Adapted from Select Nova Scotia
4 cups blueberries (wild are best)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup superfine sugar
1 tablespoon lemon juice
1/2 cup water
2 cups flour, sifted
4 teaspoons baking powder, sifted
1 tablespoon sugar
1/4 teaspoon salt
30 grams butter
2/3 cup milk
Place the blueberries, cinnamon, nutmeg, sugar, juice and water in a saucepan and cook on low to medium until soft, approximately 20 minutes.
Meanwhile, combined the flour, baking powder, sugar, salt and stir until combined. Rub in the butter until the mixture resembles course breadcrumbs than add the milk, mixing until it has formed a dough.
Spoon the dough over the blueberries and cover with a lid, simmering for 15 minutes until the dumplings have been cooked through.
Allow to cool for 5 minutes, than spoon into serving dishes.
Serve with a little cream.