Blueberry Grunt

Directions

1. 1
   1.
2. 2
   For the Filling: Cook 4 cups blueberries, sugar, cinnamon, water and lemon zest in dutch oven over medium- high heat, stirring occasionally, until mixture is thick and jam like, 10-12 minutes.
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   Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture.
4. 4
   Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover and keep warm.
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   2.
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   For the topping: Combine buttermilk, butter and vanilla in measuring cup.
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   Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl.
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   Slowly stir buttermilk mixture into flour mixture until dough forms.
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   3.
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    Using a small ice cream scoop or 2 large spoons, spoon golf ball sized dumplings on top of warm berry mixture.
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    Wrap lid of Dutch Oven with clean kitchen towel and cover pot.
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    Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean 16-22 minutes.
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    4.
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    Combine cinnamon and remaining sugar in small bowl.
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    Remove lid and sprinkle dumplings with cinnamon sugar.
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    Serve immediately.