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Blaubeeren Knebble

Blaubeeren Knebble

Blueberries and sweet baby dumplings in a sweet cream sauce is adapted from this cookbook Sei Unser Gast and Karen Bursaw. This is a specialty from some of the Volga Germans who settled in Kansas. The original berry to use was a Schwartzbeeren
You can read about Schwartzbeeren here.


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*1 lb or so Blaubeeren
Sugar to taste

Knebble dough
2 c flour
2 egg
½ teas salt
1 / 4 teaspoon freshly grated nutmeg

4 tablespoons butter
2 tablespoons flour
1 cup half and half or milk
1 vanilla bean (may use 2 teaspoons vanilla extract)
1 tablespoon sugar (a bit more if you like it sweeter)
mint sprgs for garnish (optional)


Put a 2 quart kettle of water on to boil for the Knebble

Rinse the berries and drain well.
Place in a bowl
Mix schwartzberra with sugar to taste – set aside


Crack the eggs in the bowl and add 1/4 cup of cool water. Grate in the nutmeg.

Mix in the flour in a bit at a time to make a firm but still sticky dough. if 2 cups is not enough add a bit more. Maybe you wont need all the flour.

Use 2 spoons and lift a small speck knob of dough on the spoon and scrape into the simmering water.

First they will sink to the bottom, and rise as they get cooked.
I dip the dough spoon into the simmering water beforer I scoop some dough so it falls off the spoon easier.

They will come to the surface of the water but as the recipe says to simmer them for about 20 minutes.
This seems to soften them and I find they bind with the sauce a bit better.

Remove to a bowl and let cool. Taste and see if you like the size. I sort of like mine small,
You can cut large ones in half or 4ths with a knife.

An alternative way to make this suggested by Karen Bursaw. Her grandmother made little dumplings out of the dough. I used a walnut sized piece of dough, and rolled it out very thin and added some of the berries and then pinched the bottoms.

Simmer just like you would the knebble till they float and then for another 10 minutes

Make the Sauce

Melt the butter in a stainless bowl over the pan of simmering water. Add the flour, stir and cook for 1 minute.

Pour the half and half or milk in along with the sugar and whisk smooth.

Snip the vanilla bean down the center and scrape the moist seeds out and put into the mix.

Add the vanilla bean husk as well and then cook, stirring often till thickened, about 3 minutes. Remove husk.

Pour some of the cream sauce into the Knebble

Mix well.



There are many ways to serve this. The author mixed the berries in with the bowl of Knebble and then served

. I used one of our special crystal wine glasses.


Here are the dumplings floating on the cream topped with blueberries.


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Last updated April 14, 2013