SAUCE:

3 c. fresh or thawed frozen blueberries
1 c. water
1/2 c. sugar
1 1/2 tsp. lemon juice
1/4 tsp. cinnamon

Combine blueberries, water, 1/2 cup sugar, lemon juice, and cinnamon in large saucepan. Bring to boil. Cover and reduce heat to low. Simmer 5 minutes; set aside.

DUMPLINGS:

1 c. flour
1/4 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. grated lemon peel
1/4 c. shortening
1/3 c. milk

Combine flour, 1/4 cup sugar, baking powder, salt, lemon peel in medium bowl. Cut in shortening using two knives until coarse crumbs form. Stir in milk just until flour is moistened.

Drop 6 heaping tablespoons of dough onto simmering blueberry mixture to form 6 large dumplings. Cover pan tightly. Simmer 15 minutes without lifting cover. Serve with vanilla ice cream or whipped topping.