Directions:
- In a 31/2 quart slow cooker, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on low.
- In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.
- In small bowl, beat milk and egg together.
- Stir into flour mixture to form a soft dough.
- Turn the slow-cooker to high.
- Drop the dough by tablespoonfuls on top of the blueberries.
- Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
- Sprinkle the dumplings with the brown sugar.
- Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.77 Kcal (929 kJ) | ||
| Calories from fat | 40.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 7% | |
|---|---|---|---|
| Cholesterol | 25.88mg | 9% | |
| Sodium | 110.53mg | 5% | |
| Potassium | 198.76mg | 4% | |
| Total Carbs | 43.05g | 14% | |
| Sugars | 23.65g | 95% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 161.53 Kcal (676 kJ) | ||
| Calories from fat | 29.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 7% | |
|---|---|---|---|
| Cholesterol | 18.85mg | 9% | |
| Sodium | 80.51mg | 5% | |
| Potassium | 144.77mg | 4% | |
| Total Carbs | 31.36g | 14% | |
| Sugars | 17.23g | 95% | |
| Dietary Fiber | 1.6g | 9% | |
| Protein | 2.17g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 52.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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