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Blueberries 'n' Dumplings

kept byRandyW
recipe bymrfood.com
Notes: 

Note
Remove slow-cooker lid carefully to prevent condensation from dripping onto dumplings and making them soggy. Remember that some slow cookers have hot spots. To ensure that the dumplings become an even golden color, without removing the lid, rotate the insert a half turn about halfway through cooking.

Reader comment:
If you are going to use Slow Cooker you can eleminate the problem of a dripping lid by taking 8 paper towels and laying them on the cooker crock, then fitting the lid on top of towels. The lid holds the towels, and the towels will keep all the steam and drips off your cobbler. This works for making cakes in the slow cooker too.

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Ingredients: 

1 1/4 cups plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
2 teaspoons grated lemon rind
2 (16-ounce) packages frozen blueberries
1 1/2 cups biscuit mix
3 tablespoons butter
1 (8-ounce) container sour cream


 

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