4 c. blueberries
1 c. sugar
2 tsp. cinnamon
3/4 tsp. salt
1/2 c. water
2 c. flour
4 tsp. baking powder
1 c. light cream

Combine sugar, cinnamon, 1/4 teaspoon salt, water and the blueberries in a 6 quart Dutch oven. Bring to a boil over low heat. Mix the flour, baking powder, remaining salt and cream to form a biscuit dough. Do not overmix.

When the blueberry begins to boil, drop tablespoons of dough into Dutch oven. Do not allow the biscuits to touch until they begin to set. When the batter is in the liquid, cover and cook for 20 minutes. Serve at once with heavy cream or ice cream spooned over top.