Blueberry Flummery

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Chef Dad
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (4)

Rate This Recipe


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 left over was great in blueberry triffle the next day.



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't all that tasty.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Blueberry Cornbread


next recipe:

Cocoa Blueberry Cake