Juicy blackberries simmer with soft, dumpling-like dough in this summertime treat shared by Gullah Geechee chef BJ Dennis. It’s sweet, tangy, and features fresh fruit to create a delicious and comforting bite. Serve with creamy vanilla ice cream to make the experience even sweeter.
recipe 
yields
Serves 4
4 cups blackberries
1 cup sugar, plus more as needed
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon salt
1 teaspoon vanilla
2 cups cake flour
1 cup pastry flour
1 tablespoon sea salt
2 tablespoons sugar
2 teaspoons baking powder
⅓ cup leaf lard* or cold butter
1 cup buttermilk or milk, plus more as needed
Ice cream for serving
*Leaf lard is considered the highest-quality lard, rendered from the loin and kidneys. Dennis uses lard from Peculiar Pig Farms; many butcher shops also carry it.
Ingredients
For the blackberry sauce:
For the dumplings:
steps
- Make the blackberry sauce: In a bowl, toss all ingredients lightly and let sit for 15 to 30 minutes.
- Make the dumplings: Meanwhile, in a large bowl, combine dry ingredients. Cut in lard or butter and mix with your fingers or fork until crumbly. (Butter should be cold if using.) Add buttermilk until dough comes together. If dough is dry, add a little more milk.
- In a heavy-bottom saucepan, add marinated berries and enough water to cover the bottom of the pan but not completely submerge berries. Bring to a boil, then reduce to a simmer.
- Check for sweetness and add sugar if needed. Cover and simmer until berries begin to soften, 5 to 7 minutes. If liquid dries up, add a cup of water.
- Drop in dumplings by the tablespoonful. Cover pan and cook for 5 to 7 minutes or until dumplings are cooked through.
- Serve dumplings and warm berries with ice cream in individual bowls.
Date Published: 07.08.26
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Recipe by
BJ Dennis
