Living in the South meant lots of fresh blackberry as well as “dew berries” in the spring. Either of these were great for this recipe since they are hard to tell the difference once cooked.
I can remember the anticipation of one of the great desserts that were made from these berries each spring! So here is one of my favorite recipes for you to try.
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon
extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a
mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls
into six mounds onto hot blackberry mixture cover tightly and simmer for 15
minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to
serving dishes. Serve with cream or whipped cream if desired.
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