Here’s what you will need:
6 cups (2 – 15-ounce bags) Wyman’s of Maine Wild Blueberries
3 cups water
1 1/2 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cubed
1 cup buttermilk
Vanilla ice cream for serving
In a large cast iron pot, add the blueberries, water, sugar, lemon juice, and cinnamon. Stir to combine. Bring to a gentle boil over medium-low heat.
In the meantime, prepare your dumpling dough but whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Using your fingers, cut the butter into the dry mixture. Then, stir in the buttermilk until the dough just comes together.
When the blueberry mixture is at a low boil, turn the heat to low. Spoon and submerge the dough into the blueberry mixture. (Each dumpling should be about 1×2 inches, yielding about 16 dumplings.) Cover with a lid and cook over low heat until the dough is cooked. About 15 minutes.
Serve the dumplings with the blueberries and sauce spooned over top with a scoop of vanilla ice cream.