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Blueberry Flummery

Chef Dad

"This is a recipe shared with me by my Mom, shared with her by her Mom. Grandmom was the wife of a career Navy man. An incredible woman! The mother of 6 children, lovingly raising the future of the world, loving my Grandfather and supporting our freedom. She would move their children and worldly possessions to be as close to my Grandfather as they could be, whenever and wherever the Navy needed Grandpop. Eventually they settled in NJ, known far and wide for its awesome produce, especially its blueberries. It just reminds me Of Mom and Grandmom's love and devotion to their families. Scoop a biscuit into a bowl and spoon blueberry sauce over biscuit, top with the chilled vanilla pudding, and oh my! Enjoy! Heaven on earth! "
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40 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 88g
  • 28%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time.
  2. Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits.
  3. To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough.
  4. Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.

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Read all reviews 4
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If you like dumplin's and blueberries you'll LOVE this! I added juice from 1/2 a lemon and after cooking let the biscuits stand for about 10 mins before serving so the juice could thicken. The l...

Despite the yummy aroma as the Flummery cooking, my family was not sold. I am still giving it four stars because I thought it was tasty and I enjoyed making it.

I really didn't care for this recipe, to me it wasn't one of those deserts you would want to have seconds or even make again. Although it was fun making it and the smell was great it just wasn'...

This tasted like an amazing blueberry cobbler. My husband and all 4 kids (10 years down to 2 years old) loved it! I did make it in a Le Creuset dutch oven on the stove top which may be why the...

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