Blackberry Dumplings

You know that cozy, slightly messy dessert that makes you forgive everyone for eating the last slice? Blackberry dumplings do that job every time. I stumbled into this recipe on a rainy afternoon when I had a stubborn bag of blackberries and too much free time, and now I make it whenever I want comfort food with a little sass. In this article, I’ll walk you through the ingredients, the step-by-step method, pro tips, fun variations, and the FAQ so you don’t end up with soggy dough or a purple kitchen. Sound good?

Why You’ll Love This Recipe

• Fast comfort food: You can get this on the table in under an hour, including baking time.
• Flexible ingredients: Use fresh or frozen blackberries, and the recipe still rocks.
• Great for sharing: It serves a crowd or a selfish one-person binge—no judgment.
• Textural heaven: Buttery dumplings meet tart blackberry sauce = perfection.
• Beginner-friendly: I promise, you don’t need a chef’s hat or a tiny gold whisk.

Ingredients You’ll Need

I keep this section short so you can start cooking sooner. Measure and prep, and you’re golden.

• 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 (yes, cinnamon shows up twice—good call)
• 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

Yep, that’s it. Bold flavors, simple pantry staples, and a tiny bit of patience.

How to Make (Step-by-Step)

I break this into three bite-sized sections so the process feels manageable. Ask questions while you cook—don’t be shy.

BLACKBERRY SAUCE

1. Put blackberries, 1 cup sugar, and 1 cup water in a medium saucepan.
2. Heat over medium; stir occasionally until the berries start to burst and release their juices (about 8–10 minutes).
3. Stir in 1 Tablespoon lemon juice, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract.
4. Simmer for another 2–3 minutes to thicken slightly, then keep warm. You can mash some berries if you like a chunkier sauce or leave them whole for a more rustic texture.

Want it smoother? Use an immersion blender for 10 seconds. Want it chunkier? Walk away and let the berries do their thing.

DUMPLINGS

1. Preheat your oven to 375°F (190°C). You’ll thank yourself for this step later.
2. In a bowl, whisk 2 cups sifted flour, 3 teaspoons baking powder, ½ teaspoon cinnamon, and ½ teaspoon salt.
3. Cut 6 Tablespoons cold butter into the dry mix until it resembles coarse crumbs. I use a pastry cutter or two knives—no food processor drama needed.
4. Stir in ¼ cup sugar.
5. Add ¾ cup buttermilk and ½ teaspoon vanilla extract. Mix just until the dough comes together. Don’t overwork it; dumplings like to be flaky, not tough.

ASSEMBLY & COOKING

1. Pour the warm blackberry sauce into a shallow baking dish—about 8×8 inches or similar. Leave a little space at the edges; the sauce bubbles.
2. Drop spoonfuls of the dumpling dough over the sauce, spacing them evenly. They don’t have to be pretty; rustic is the vibe here.
3. Brush the tops lightly with buttermilk or melted butter and sprinkle a pinch of sugar for a crisp top.
4. Bake at 375°F for 25–30 minutes until dumplings puff and turn golden and the sauce bubbles around the edges.
5. Let cool a few minutes before serving so the sauce stops super-boiling. Serve warm with ice cream or heavy cream. Trust me.

Pro Tips for the Best Results

• Use cold butter for flaky dumplings. Warm butter ruins the texture. No exceptions.
• Frozen berries? No worries. Keep them frozen until cooking so they release less water all at once.
• Don’t overmix dough. Stir until it just holds together. Overworking gives you hockey-puck dumplings.
• Taste the sauce. If the blackberries run tart for your liking, add a splash more sugar or honey.
• Watch the oven in the last 5 minutes; sugar can brown fast. I check with an oven light, not my face, FYI.
• Make ahead: You can prep the sauce a day ahead and refrigerate. Assemble and bake when ready.

Fun Variations & Topping Ideas

Mix things up when you feel adventurous or lazy in equal measure.

Variations:

• Peach-Blackberry Twist: Swap half the blackberries for sliced peaches for summer nostalgia.
• Spiced-Up: Add a pinch of nutmeg or cardamom to the dough for a warm, holiday vibe.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend and add an extra teaspoon of baking powder.

Toppings:

• Vanilla ice cream (classic)
• Whipped cream, lightly sweetened
• Crème fraîche for a tangy, grown-up finish
• Toasted almonds or pecans for crunch
• A drizzle of honey or a dusting of powdered sugar for prettiness

Which one will you try first? I’m partial to vanilla ice cream and a reckless amount of whipped cream. IMO, that’s the adult dessert move. 🙂

Storing and Reheating

Leftovers happen. Here’s how to keep your dumplings tasting fresh.

• Refrigerating: Cover the baking dish tightly with plastic wrap or transfer to an airtight container. Store for up to 3 days.
• Freezing: Freeze single servings in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm single portions in the microwave for 45–60 seconds, or reheat in a 350°F (175°C) oven for 10–15 minutes until heated through. Sprinkle a little water over the top before reheating to keep the dumpling moist.
• Serving suggestion: Reheat, then add fresh ice cream or a quick dollop of whipped cream just before serving.

Frequently Asked Questions (FAQ)

Can I use frozen blackberries?

Yes. Keep them frozen until you start the sauce so they don’t release too much water. Frozen berries work great and often taste even more jammy.

Can I make this dairy-free?

Yes. Replace butter with a plant-based cold stick and buttermilk with a mixture of plant milk plus 1 tablespoon lemon juice. The texture changes slightly, but the flavor stays delightful.

How do I avoid soggy dumplings?

Don’t overmix the dough, use cold butter, and ensure the oven is preheated. Drop the dough a bit thicker if you want a drier top.

Can I double the recipe?

Totally. Use a larger baking dish and add a few extra minutes to the baking time. Keep an eye on the dumplings so they brown evenly.

What’s the best serving temperature?

Warm, but not lava-hot. Serve within 10 minutes after cooling enough to avoid mouth-burning—ice cream melts faster than you think.

Conclusion

This Blackberry Dumplings Recipe gives you that warm, slightly messy dessert that makes everyone smile—quickly and without drama. I love how flexible it feels: you can tweak the spice, swap fruits, or make it fancy with nuts and ice cream. Try the recipe, leave a comment about what you changed, and toss a rating on it so others know it’s actually worth making. If you want another classic Southern take on blackberries and dumplings, check out this great resource: BLACKBERRIES AND DUMPLINGS – The Southern Lady Cooks.

Now go make something warm, grab a spoon, and enjoy the small rebellion that is spooning dumplings straight from the dish. Don’t forget to tell me how it turned out—or how much of the sauce you licked off the spoon. 😉