2 c. blueberries (frozen is okay)
1 c. water
1/2 c. sugar

Mix together in a large saucepan and bring to boil. Cover, reduce heat, and simmer 5 minutes. 1/4 c. sugar 1/2 tsp. baking soda 1/4 tsp. salt

Combine in mixing bowl. Cut 1/2 cup butter into flour mixture with pastry blender until mixture resembles coarse crumbs. Stir in 2 tablespoons buttermilk (2 teaspoons vinegar to 1 cup milk equals 1 cup buttermilk) just until flour is moistened. Drop batter by tablespoon on top of bubbling blueberry mixture, making 6 dumplings.

Cover pan tightly; simmer 15 minutes. Do not lift cover. Serve warm (cold leftovers are good, too). Makes 6 servings.