Sauce

• In a large saucepan, combine blueberries, 1½ cups sugar, and 2 cups of water, and bring to a low boil. Let it cook while you mix the dumplings. Right before dropping the dough, add the lemon juice and mix thoroughly.

Dumplings

• In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
• Cut the butter into the dry ingredients. My favorite way to do this: Grate the cold butter into the flour mixture, then, using my clean hands, I will quickly work the butter into the flour until it resembles coarse cornmeal... You can also use a pastry blender or fork. Add milk and mix until dough forms.

Cooking Dumplings

• With the sauce at a low boil, drop 1/2 tablespoon of dough into the sauce, doing this quickly until all dough is used. Try not to stack dumplings on each other.
• Cover the pot with a lid to retain heat, then reduce the heat to a low simmer and allow the dish to cook undisturbed for 20 minutes. During this time, the pot should not be uncovered or stirred. After 20 minutes have passed, carefully check the dumplings to ensure they are fluffy and cooked through, without any doughy centers. If they are not cooked to perfection, continue cooking for an additional 10 minutes and check their doneness again.
• Once the dumplings are done, stir gently. Allow to cool for a little bit. Serve warm with a scoop of ice cream or whipped cream. My favorite way to eat them is by pouring a small amount of cold evaporated milk over the top.
• Note: Any favorite berry can be substituted in this recipe.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.”