Step 1

Start by cooking the blueberries first so that they can simmer while you prepare the dumpling batter.

Step 2

Pour the berries into a deep walled pan or cast iron skillet. Add the sugar, cinnamon, and lemon juice. Cook the blueberries over medium heat until you create a bubbling blueberry sauce.

Step 3

If using fresh berries, add just a splash of water to the pan to prevent the sugar from burning. If you use frozen berries this is not needed as the frozen fruit will release liquid as they cook.

Step 4

While the blueberries cook, mix together the batter ingredients as you would when making homemade biscuits.

Step 5

Start by measuring out the dry ingredients and mixing them together. Make sure to sift out any lumps of baking powder, otherwise you'll end up with chunks of it in your batter that wont 'break down'.

Step 6

Use a fork and mix in the butter until it is evenly crumbled through out the flour mixture. The mix should now be crumbly with little bits of butter a little smaller then the size of peas.

Step 7

Mix together the egg and milk, pour this into the flour/butter mix. Use a spoon to create a shaggy dough. If its a little to thick, add a splash of milk to it to thin it out.

Step 8

Pre-heat your oven to 400F.

Step 9

Using two spoons, ( an ice cream scoop also works well if you have one) carefully plop chunks of this batter directly into the bubbling blueberry sauce. Evenly space out the batter to help it cook evenly and cover as much of the blueberry grunt as you can. Cover the pan with a lid or tinfoil and let it cook over low heat on the stovetop for 15 minutes.

Step 10

As the blueberry grunt cooks be patient, and don't open the lid! The steam created by the cooking blueberries will help cook the dumplings. Don't be surprised if you hear odd grunting sounds!

Step 11

Once the 15 minutes is up, remove the lid, and place the blueberry grunt in the oven to brown up the biscuit topping.

Step 12

Serve immediately while hot, topped with whipped cream or vanilla ice cream.