 | | Directions |
- Check through the blueberries for any bad berries and discard. Combine the blueberries, water, and sugar in a medium size skillet.
- Cook over medium high heat until boiling. Turn heat down and simmer uncovered for 20 minutes.
- While berries are simmering, combine the flour, baking powder, orange peel, cinnamon, and salt in a bowl and stir to mix evenly.
- Add the milk and stir just enough to moisten the dry ingredients. The dough will be fairly thick.
- After the blueberries have simmered for 20 minutes, drop the topping mixture a tablespoonful at a time on top of simmering berries in the skillet.
- Cover the skillet and cook for 15 minutes or until the dumplings are done. Do not remove the cover during the cooking time.
- When the grunt is done, spoon it out of the skillet on to a plate, serving while it is still warm.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 10 inch skillet
Servings: 8
|  | | Ingredients | | - | | 4 cups fresh blueberries |
| - | | 1 cup water |
| - | | 1 cup sugar |
| - | | DUMPLING TOPPING: |
| - | | 1 1/2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon sugar |
| - | | 2 tablespoons grated orange peel |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/2 teaspoon salt |
| - | | 3/4 cup milk |
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