When Easy Does It by chef Christine Flynn landed in my hands, I was legitimately, instantly obsessed. I mentioned this a couple weeks back too, and clearly it had some ripple effects as even my own brother told me he easily whipped up Flynn's pepperoni pizza polenta for dinner. Seriously genius, and a kid-approved recipe to boot!

It’s one of those cookbooks that immediately announces itself the second you see it, then somehow keeps exceeding expectations once you start flipping through. Flynn has a true knack for recipes that feel smart and fresh without tipping over into fussy territory. This recipe for Jammy Blueberries with Lemon Dumplings is a perfect example of that approach, offering a nice balance of familiarity and uniqueness.

“Growing up in Nova Scotia and the United Kingdom, I noticed that some of the most delicious foods have the strangest names, ones that aren't particularly appetite-inducing,” explains Christine Flynn in the introduction to this recipe in Easy Does It, “this recipe would be called blueberry grunt by anyone on the East Coast, but I wouldn't want you to be deterred from making this simple but stunning combo simply because 'grunt' fails to be a compelling dessert word."

I couldn't agree more. What makes this version special is how she elevates that traditional foundation with such simple, thoughtful touches. By adding lemon zest to the soft dumplings and ensuring the fruit is perfectly jammy, it transforms a rustic staple into something that feels bright and modern.

It's also a dish that can be made year-round with Canadian ingredients as virtually all frozen wild bluerries and cultivated blueberries you'll find in the freezer section will be Canadian-grown.

Alright, enough talking, let's get to cooking up this ultimate "high-low" dish that's approachable enough for a campfire breakfast, yet stunning enough to be the finale of a summer dinner party!

Jammy Blueberries With Lemon Dumplings

Blueberry Filling

• 5 cups (1.25 L) fresh or frozen blueberries, divided
• ¼ cup (60 ml) sugar
• Pinch of cinnamon
• 1 tablespoon (15 ml) water
• Pinch of salt
• Juice of 1 lemon

Dumplings

• 2 cups (500 ml) all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1 tablespoon (15 ml) sugar
• Pinch of salt
• Zest of 1 lemon
• 1 cup (250 ml) whole (3.25%) milk
• 3 tablespoons (45 ml) melted butter

To serve

• Vanilla ice cream
• Pure maple syrup, for drizzling

Directions

In a large Dutch oven over high heat, place about half of the blueberries, the sugar, cinnamon, water, salt, and lemon juice. Cook for 3 to 5 minutes, stirring occasionally, until the berries burst, then add the remaining blueberries.

Reduce the heat to a simmer while you make the dumplings.

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest. In a separate medium bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients.

Use a rubber spatula to stir until just combined, then use a large tablespoon to drop the dough into the saucepan of blueberries. Space out about 6 large spoonfuls so they have room to expand.

Once all the dough has been added, cover and let steam over low heat for 20 minutes; resist the urge to remove the lid and peek.

The dumplings are ready when they are puffed and a paring knife inserted into the centre comes out hot to the touch. Serve immediately with vanilla ice cream and a drizzle of maple syrup.

(Author's tip: While this is technically a dessert, it also makes an excellent breakfast, especially over a campfire. Leftovers can be stored in an airtight container in the fridge for up to 5 days, though the dumplings will inevitably turn blue!)