Blueberry Dumplings

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The trick to this recipe?   Don’t peek at the dumplings while they are cooking.  Serves 4-6.

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• 4 cups fresh or frozen blueberries

• ¼ cup of The Tangy Olive Blueberry Dark Balsamic Vinegar

• ¼ cup Honey

• 2 cups all-purpose flour

• 2 tsp baking power

• ¼ cup Olive Oil   

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-In large pot over medium heat, bring the blueberries, balsamic, honey and ½ cup of water to a simmer, uncovered.  Stir to ensure the honey has dissolved and the berries are soft. Slowly bring to gentle boil

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- In mixing bowl, sift together the flour and baking powder, drizzle in the olive oil and mix well with your hands or pastry blender to form an oatmeal texture. Slowly add 1 cup of water, ¼ cup at a time to form a thick dough.

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-While the berries are cooking (they must be boiling) remove the sauce pan lid and use a large spoon to place 4-6 large dollops of dough on top of them.  Replace the lid and let sit for 15 minutes.   Spoon dumplings in serving bowls and top with a scoop of the berries. 

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-Enjoy as is or with some whipped cream or ice cream.   Great change for breakfast or desert!!!