Makes 6 to 8 servings
Servings: 6-8 servings
4 pints fresh blueberries
3/4 cup sugar
1/2 cup water
4 tablespoons (1/2 stick) butter, cut into pieces
2 tablespoons cornstarch dissolved in 1/4 cup water
2 cups self-rising flour
2 tablespoons sugar
1/2 cup butter
2/3 cup milk
In a deep 12-inch skillet, toss the berries, sugar, water, and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and simmer for 5 minutes. Stir in the dissolved cornstarch and cook until the juices thicken, about 1 minute.
Meanwhile, make the dumplings: In a medium bowl, mix the flour and sugar. Add the butter. Using a fork or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Using a fork, stir in the milk. Using a scant tablespoon of dough for each dumpling, roll into 24 balls and place on a baking sheet.
Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are cooked through, about 20 minutes. Serve hot, spooned into individual bowls.