Blueberries and Boulettes Recipe

Blueberries and Boulettes in dish

Some desserts which were eaten a hundred years ago are seldom seen today. One of those desserts is Blueberries and Boulettes. Boulettes are homemade drop dumplings that are made by dropping heaping teaspoons of dough into rapidly boiling water. Warm boulettes are topped with a little butter, and smothered with blueberries, and a generous sprinkling of sugar.

The Boulettes were fun and easy to make. They only take a few minutes to cook, rising to the top of the water when done. When served with sweetened blueberries, they made a nice old-fashioned summer dessert.

Here’s the original recipe:

Recipe for Blueberries and Boulettes
Source: American Cookery (August/September, 1921)

Here’s the recipe updated for modern cooks:

Blueberries

  • Servings: 6 - 8
  • Difficulty: moderate
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2 tablespoons butter, melted

3 tablespoons sour cream

3 eggs

1 teaspoon salt

3 cups flour

butter

blueberries

sugar

Combine melted butter and sour cream in a mixing bowl. Add eggs, one at a time, beating each in. Stir in salt, then gradually add and stir in the flour.

In the meantime bring 3-4 quarts of water to a bowl in a large pan. When the water is rapidly boiling, drop heaping teaspoons of the dough into the water, and let it remain until it rises to the top; then remove with a slotted spoon. Serve warm.

To serve, put boulettes in serving dish(es), top with dabs of butter, blueberries, and sugar.

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