Ingredients:
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp. grated lemon zest
- 1 Tbsp. lemon juice
- 1 cup all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. butter
- 1/2 cup 2% milk
- For serving vanilla ice cream
Directions:
- Preheat oven to 400 F.
- In a 10-inch, ovenproof skillet, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9 to 11 minutes or until slightly thickened, stirring occasionally.
- Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
- Drop batter in six portions on top of the simmering blueberry mixture. Transfer to oven.
- Bake, uncovered, 17 to 20 minutes or until dumplings are golden brown. Serve warm, with ice cream.
