Description
No bake stovetop Blueberry Cobbler takes advantage of the wild blueberries that are easy to source in Canada. For those of us outside the great white North this is a beautiful way to serve blueberries as the summer days end and cooler nights approach.
Ingredients
Blueberries
750 grams / 1.65 pounds blueberries (wild are best)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
100 grams / 1/2 cup superfine/caster sugar
1 tablespoon lemon juice
125 milliliters / 1/2 cup water
Dumplings
320 grams / 2 cups plain flour, sifted
16 grams / 4 teaspoons baking powder, sifted
14 grams / 1 tablespoon superfine/caster sugar
1/4 teaspoon sea or kosher salt
30 grams / 2 tablespoons butter
150 milliliters / 2/3 cup milk
Instructions
Blueberries
- Place the blueberries, cinnamon, nutmeg, sugar, juice and water in a saucepan and cook on low to medium until soft, approximately 20 minutes.
Dumplings
- Place the flour, baking powder, sugar, salt in a bowl and stir until combined.
- Rub in the butter until the mixture resembles course breadcrumbs than add the milk, folding until it has formed a dough.
- Spoon the dough in heaped tablespoonfuls 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 or scoops of ice cream.
Notes
Adapted from Select Nova Scotia
Nutrition
- Calories: 293 calories per serve
Keywords: canadian recipes, blueberry pudding, no bake dessert