growing up, i didn’t like cheese or basically anything savoury. my palate was sweet-only, and literally everything else tasted like compost. nova scotia blueberries are tiny little guys that i’d go pick by the train tracks for hours. i was barely even tempted to eat them as i picked them, because, you know, they weren’t sweet enough for me. i’ve changed man! blueberry grunt, which had been my favourite growing up (i mean, it was half sugar), became inedible as my tastebuds died off.
unwilling to abandon this dessert forever, i’ve made a version that’s not so cloying sweet. miso adds some salty earthy depth, and thyme leaves makes it feel like you actually tried. because this dessert is hella easy, comes together in one pan on a stovetop, and takes less than 30 mins start-to-finish. literally longer than it takes to finish eating, from what i can tell by my own research. enjoy!
- 4 cups of blueberries (frozen or fresh)
- 1/2 cup sugar
- ½ cup boiling water
- 2 tbsp miso paste
- 1/2 tsp kosher salt
- 1 tbsp fresh thyme leaves, plus 1 tsp for garnish
- 2 cups flour
- ¼ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 tbsp butter
- 1 cup milk
- in a 12″ skillet, combine the berries, sugar and salt. stir the miso into the boiling water until dissolved, then add to the blueberries and sugar. bring to a boil, and then simmer for ~10 minutes, until the berries are soft.
- combine flour, sugar, baking powder and salt in a bowl. cut in the butter. add the milk and stir until just combined.
- divide dough into 7 equal parts and roll into balls, then place them into the berry mixture. on low-medium heat, cover the pan with foil and simmer for 15 minutes to steam the dumplings.
- that’s it! uncover, plate a dumpling with lots of the blueberry sauce. some people serve with ice cream, but my fave is unsweetened whipped cream. top with a few thyme leaves & chow down!