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

DUMPLINGS:

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

For sauce, combine blueberries, water, 1/2 cup sugar, lemon juice and cinnamon in large saucepan. Bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Set aside.

For dumplings, combine flour, 1/4 cup sugar, baking powder, salt and lemon peel in medium bowl. Cut in Crisco using pastry blender (or 2 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. Remove from heat. Spoon dumplings into 6 individual serving dishes. Spoon hot sauce over dumplings.