Blueberry Slump or Grunt Printer-friendly
Source: Keep Cooking the Maine Way by Marvoris Standish

2 cups blueberries
1/2 cup sugar
1 cup water
1 cup sifted flour
2 teaspoon baking powder
1/4 teaspoon salt
about 1/2 cup milk

Stew blueberries, sugar and water in a sauce pan over heat. Bring to a boil.

In a medium bowl, mix sifted flour, baking powder and salt. Add milk, stirring quickly to make a dumpling dough that will drop from the end of the spoon.

Drop dumplings that measure from 1.5 to 2 inches each in the boiling blueberry sauce. Cover pan tightly and cook about 15 to 20 minutes.

Spoon dumplings into shallow soup plates, covering them with the blueberry sauce. Serve with slightly sweetened whipped cream or plain cream.