As the summer’s first month is about to turn to July, our neighbor’s blueberry bushes are just bursting with ripe fruit this year. Keith, being the generous soul that he has always been, has kindly allowed us to share in the bounty.
Pennsyltucky proudly hosts many a blueberry; highbush and lowbush blueberry plants as well as huckleberries all bless this region. This recipe, roughly based on Vegan Yum Yum’s Blueberry Grunt cuts out the oil to suit our vegan neighbor’s dietary needs. The name is a twist the recipe it is based on but reflects Keith’s passion for caving.
4 Cups Fresh Blueberries
1 Cup Turbinado Sugar
1 Lemon’s Zest and Juice
1/2 tsp Each freshly microplaned Cinnamon and Nutmeg
2 Cups All-Purpose Flour
4 tsp Baking Powder
1/2 tsp Salt
3/4-1 Cup Plant-based non-fat milk
Add all of the ingredients for the blueberry filling into a 2 quart sauce pan. Make sure the pan has a tight fitting lid or have ready a large sheet of foil to seal it for the final steaming (see photo).
Over medium low heat, boil the berries for ~10 minutes until the mixture has just begun to thickened a little.
Meanwhile, sift together the flour, baking powder and salt. Then combine all the dry ingredients for the dumplings.
Just as the berries are ready, add enough milk to the dry mixture when stirred quickly with a fork forms a loose biscuit-like dough. Do not over-mix the dough or the dumplings will be tough and dense.
Spoon the dumplings and drop them on top of the hot, still-cooking berries. Cover the pan with a tight fitting lid (or foil and lid), reduce the heat slightly, and steam for 15 minutes. Serve warm with a dollop of plant-based yogurt or some MimicCreme!