- Blueberry Sauce:
- 3 cups fresh or frozen blueberries, thawed
- 1 cup water
- 1/2 cup sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- Dumplings:
- 1 cup Pillsbury BEST® All Purpose Flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon grated lemon peel
- 1/4 cup Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening
- 1/3 cup milk
- Cream, ice cream or whipped cream (optional)
- 1/2 cup cream, or to taste (optional)
- 6 (1/4 cup) scoops ice cream, or to taste (optional)
- 3/4 cup whipped dairy topping, or to taste (optional)
- Combine blueberries, water, 1/2 cup sugar, lemon juice and cinnamon in large saucepan. Bring to a boil. Cover. Reduce heat to low. Simmer 5 minutes.
- Combine flour, 1/4 cup sugar, baking powder, salt and lemon peel in medium bowl. Cut in shortening using pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk just until flour is moistened. Drop 6 heaping tablespoonfuls of dough into simmering blueberry mixture. Cover pan tightly. Simmer 15 minutes without lifting cover.
- Spoon dumplings into 6 individual serving dishes. Spoon hot fruit over dumpling. Serve with cream, whipped cream or ice cream, if desired.