1 1/2 c. water
3/4 c. sugar
2 tsp. cornstarch
Juice of 1 lemon
3 c. blueberries

Combine water, sugar, cornstarch, and lemon juice in a large skillet. Bring to a boil, stirring to keep smooth. Cover and simmer 5 minutes. Add berries. Cook 2 more minutes.

Meanwhile, mix dumpling batter. Drop teaspoons of dumpling batter into the berries. Cover tightly and simmer without lifting cover, for 12 minutes. Dumplings should be puffed and dry inside. To serve, place dumplings in individual dishes. Spoon berries on top. Whipped cream may be used as a topping. Serves 6.

DUMPLINGS:

1 1/2 c. sifted all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
3/4 c. milk

Sift flour 3 times with baking powder, salt and sugar. Add milk and stir with a fork until must blended.