Hi Joy:-) I can't imagine why you couldn't use blackberries rather than blueberries in these two recipes. They both seem to include a biscuit dough and are cooked on top of the stove. I hope that this might be what you are looking for.

BLUEBERRY DUMPLINGS
Source: Paula Deen
Servings: 8

DUMPLINGS:
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
BERRIES:
1 quart fresh or frozen blueberries (I think I would add sugar to taste with the berries and water.)
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil.

Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings.

Serve warm with vanilla ice cream or fresh cream.

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BLUEBERRY DUMPLINGS

1 quart blueberries
1 cup flour
1 Tbsp. baking powder
1/8 tsp. salt
1/4 cup lard
1 or 2 Tbsp. milk

Place berries in 4 quartt pan. Cover berries with water; simmer. Add sugar to sweeten to taste.

Mix flour, baking powder, salt, and lard. Add enough milk to make dough like biscuits. Roll the dough 1/4-inch thick.

Cut into small squares an drop into the simmering berries and cook until dumplings are cooked and not raw in the center.