Introduction

Blackberry dumplings offer a delightful combination of warm, juicy berries and tender, fluffy dumplings. This comforting dessert is perfect for showcasing fresh or frozen blackberries and is easy to prepare in one skillet. Serve it with ice cream or whipped cream for a treat that everyone will love.

The image shows a close-up of a baked dish in a dark pan with a textured surface. The dish has about two layers visible: a soft, golden-brown cake layer with a slightly spongy texture, unevenly spread on top, and a deep purple, glossy blackberry filling covering the rest of the surface. The blackberry layer appears juicy and thick, with some of the berry pieces still visible. Two blackberries rest on the edge of the pan, and in the background, white bowls and a spoon are visible on a white marbled surface, adding contrast to the dark and rich colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454g) blackberries (fresh or frozen)
1 cup (200g) granulated sugar
1 cup (240mL) water
1 Tablespoon (15mL) lemon juice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
2 cups (240g) sifted flour
3 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter (cold and cut into pieces)
¾ cup (180mL) buttermilk
½ teaspoon vanilla extract

Instructions

Step 1: In a 9″ or 10″ cast iron skillet or cooking skillet, combine the blackberries, 1 cup sugar, water, lemon juice, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract. Stir to mix.
Step 2: Place the skillet over medium heat and bring the fruit mixture to a simmer while preparing the dumpling dough.
Step 3: In a medium bowl, whisk together the sifted flour, baking powder, ½ teaspoon cinnamon, salt, and ¼ cup sugar.
Step 4: Add the cold, cut butter to the flour mixture. Use a pastry blender or your fingers to work the butter in until the mixture resembles coarse, uneven crumbs with pea-sized chunks of butter.
Step 5: Stir the ½ teaspoon vanilla extract into the buttermilk. Pour the buttermilk mixture evenly over the flour and butter. Stir gently just until the dough is moistened and forms a shaggy dough.
Step 6: Drop the dumpling dough by tablespoonfuls into the simmering blackberry mixture, spacing the dumplings evenly across the skillet surface.
Step 7: Cover the skillet with a lid or foil and reduce the heat to low. Let the dumplings simmer for 12–14 minutes, until cooked through. The internal temperature should reach at least 195ºF (91ºC).
Step 8: Once cooked and the blackberry sauce has thickened, remove the skillet from heat. Let it cool for a few minutes before serving.
Step 9: Serve the warm dumplings and blackberry sauce in bowls. They are delicious on their own or topped with ice cream or whipped cream.

Tips & Variations

Use frozen blackberries if fresh are not available; just increase simmer time slightly to thaw and cook through.
For a richer flavor, substitute some of the buttermilk with heavy cream.
Add a pinch of nutmeg or ginger to the dumpling dough for extra warmth and spice.
If you like thicker sauce, let the berry mixture simmer a bit longer before adding the dumplings.

Storage

Store leftover blackberry dumplings covered in the refrigerator for up to 4 days. They also freeze well for up to 3 months. To reheat, thaw in the refrigerator and warm individual servings in the microwave until heated through. This dessert is best enjoyed warm.

How to Serve

The image shows a close-up of a blackberry cobbler in a dark skillet. The dish has two main layers: a golden brown baked biscuit topping with soft, uneven patches, and a thick, deep purple blackberry filling that looks juicy and slightly glossy, bubbling around the biscuit bits. Two large fresh blackberries rest on the edge of the skillet, adding texture and color contrast. The background has a white marbled texture with white bowls and a silver spoon slightly out of focus, and a dark purple cloth to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries for this recipe?

Yes, you can substitute blackberries with blueberries, raspberries, or even a mixed berry combination. Cooking times remain about the same.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using it in the recipe.