In North West Kentucky, cobblers are beloved, but blackberry dumplings are a treasured family tradition. This unique dessert brings back fond memories for many, especially those of us lucky enough to watch our grandmothers make it with love. My Nannie used to whip up blackberry dumplings upon request, producing perfect thin, chewy dumplings in a sweet, rich berry brine. Though she hung up her apron in her nineties, her legacy lives on through this recipe.
If you’re looking for a nostalgic Southern dessert that’s easy to make and packed with flavor, blackberry dumplings are the answer. They’re less fluffy than traditional dumplings and have a beautiful, slick texture that perfectly absorbs the sweet berry goodness. I’m excited to share my take on Nannie’s recipe below.
Ingredients
For the Dumplings:
- 2 cups King Arthur bread flour
- 1 tablespoon baking powder
- Dash of sea salt
- 1 cup sweet milk or water
For the Berry Mixture:
- 4 cups blackberries (frozen or fresh)
- Water (enough to cover the berries)
- About 3 cups of cane sugar (adjusted to taste)
Instructions
see continuation on next page
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