Ingredients

5 cups of blueberries, rinsed and drained

Juice of half a lemon

1 cup of granulated sugar

2 tablespoons of cornstarch

2 tablespoons of cold water

1 teaspoon vanilla

For the Dumpling

1 cup of all-purpose flour

1/4 cup of granulated sugar

2 teaspoons of baking powder

2 tablespoons cornstarch

Pinch of kosher salt

Pinch of nutmeg

1/4 cup of cold butter, cut into cubes

1/2 cup of buttermilk

Directions

Preheat oven to 400 degrees F.

Spray an 8 inch heavy, oven safe skillet with cooking spray.

In a small container mix the cornstarch and cold water; set aside.

In a large bowl combine the blueberries with the lemon and sugar.

Add the cornstarch mixture and gently stir.

Transfer to the skillet, and bring mixture to a boil.

Reduce heat to medium low and simmer, stirring occasionally for about 15 minutes.

Add vanilla and stir.

Meanwhile, for the dumplings, whisk together the flour, sugar, baking powder, salt and nutmeg.

Using a pastry blender, cut in the butter until crumbly.

Stir buttermilk to form a soft dough.

Using a cookie scoop, scoop the dumpling dough into the hot fruit.

Place into the hot oven and bake at 400 degrees F, for about 18 minutes, or until dumplings are golden brown.

Serve warm. Top with low fat ice cream or Cool Whip if desired.