Ingredients
- 600 g fresh or frozen blueberries
- 120 ml Québec maple syrup
- 15 ml lemon juice
- 5 g lemon zest
- 250 g all-purpose flour
- 10 g baking powder
- 2 g salt
- 60 g cold unsalted butter
- 180 ml milk
Method
- Combine blueberries, maple syrup, lemon juice and zest in a wide saucepan and bring to a simmer.
- Whisk flour, baking powder and salt, then cut in the cold butter.
- Stir in milk to make a soft dough.
- Drop six dumplings over the simmering blueberry and maple mixture.
- Cover and cook gently for 15 minutes, until the dumplings are puffed and cooked through.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce the original berry liquid by about 60 ml and use no extra liquid in the fruit base; no oven adjustment applies.
Why Quebec maple syrup: Maple adds depth to the berries without masking their acidity, producing a naturally fragrant maritime dessert. The covered dumplings retain the traditional soft, steamed texture.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →