If you’ve made a cake in the past few decades, it’s likely you’ve read the work of Anne Byrn. Also known as “the Cake Mix Doctor,” Byrn has spent years penning cookbooks chock full of doable-yet-delicious confections in which she explains how to tinker with boxed cake mix to make it even more spectacular. But she’s not just a cake expert — Byrn hails from the American South, and she’s passionate about the rich, varying cuisines loved throughout the region. Her book Baking in the American South: 200 Recipes and Their Untold Stories delves into dishes both famous and under-the-radar. And one sleeper hit we’re loving lately is her fresh berry dumplings.

“Not all biscuit dough is baked,” Byrn explains. “Sometimes it’s spooned into a saucepan with simmering berries and sugar, covered, and steamed, and then it’s called a ‘dumpling.'” If you haven’t had the pleasure of trying these southern marvels yet, the result is a simple, pillowy bite slathered in a yummy, fruity topping.

“The best sauce for these dumplings is made with a medley of berries, so you can see how this recipe was a seasonal one for when berries start to ripen,” Byrn continues. “My dad made extra spending money by picking raspberries, blackberries, and black raspberries to sell at the Nashville farmers market when he was young. Picking berries, whether on a farm or the roadside, is full of memories…and chiggers.” You should feel free to buy your berries at the market (and avoid those mites), if you like — this dish will come together just as nicely.

Fresh Berry Dumplings

Serves: 4

Prep: 30 to 35 minutes

Cook: 17 to 21 minutes

Ingredients

Fruit

3 cups (about 1 pound/454 grams) fresh berries (blueberries, blackberries, dewberries, or raspberries), rinsed and drained
¼ cup (50 grams) granulated sugar, plus more as needed
½ teaspoon grated lemon zest

Dumplings

½ cup (56 grams) cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon unsalted butter, cold, cut into small cubes
¼ cup whole milk or half-and-half
1 tablespoon granulated sugar
Vanilla ice cream for serving

Instructions

Prepare the fruit: Place the berries, sugar, and lemon zest in a medium skillet with a lid over medium heat. Bring to a simmer, then mash the berries with a potato masher and add a couple tablespoons of water. Bring back to a simmer, reduce the heat to low, cover, and cook until the berries form a sauce, 5 to 6 minutes. If you need to add another tablespoon or two of water, do so. Turn off the heat.
Make the dumplings: Whisk together the flour, baking powder, and salt in a large bowl. Scatter the butter on top of the flour mixture and, with your fingertips, rub it in until it forms coarse crumbs. Pour in the milk or half-and-half and mix with a fork until it pulls together into a sticky mass.
To cook the dumplings, bring the berry syrup back up to a simmer and drop the dough by tablespoonfuls into the syrup, leaving space between them. Sprinkle the tops with the sugar. Place the lid on the skillet and simmer until the dumplings are cooked through, 12 to 15 minutes.
Turn off the heat and spoon the dumplings with berry sauce into serving bowls with vanilla ice cream.