Reviewed: Aug. 20, 2012

There should be some guidelines as to the cooking time for the dumplings. Also, my whole family's teeth are stained blue. I know this can happen with any bluberry recipe, but I'm wondering if the cast iron pan boosted the effect.

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Reviewer:

e-beth

Reviewed: Jul. 29, 2012

Too sweet, needed to cut the sugar a bit, and it worked better With the exces sugar added to he dough.

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Reviewer:

11205

Reviewed: Aug. 6, 2011

We enjoyed eating this, we took the other reviewers idea and took a bit of sugar out of the berries and added it to the dumplings. YUM!

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Reviewer:

tugglec

Reviewed: Apr. 1, 2011

The key to avoiding a soggy mess (from water collecting under lid) is b4 you put the lid on to cook first lay a kitchen towel across top of pan then put lid on and fold edges of towel up over lid, can secure with clips to avoid towel catching fire. I used part whole wheat flour and yogurt instead of cream.

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Reviewer:

dominalien7

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Reviewed: Feb. 26, 2011

It's not a bad recipe, but I say drop the cream and use low fat vanilla yogurt. On our rating system, we gave it a 7/10. I'd say less sugar in the blueberry mix and more sugar in the dumplings.

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11 users found this review helpful