Blueberry Grunt With Nutmeg Sauce

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 teaspoon lemon juice
• 1 (16 ounce) package frozen blueberries (or 4 cups fresh blueberries)
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup margarine or 1/4 cup butter
• 1/3 cup milk
• Nutmeg Sauce
• 3/4 cup whipping cream (heavy)
• 1 egg, beaten until foamy
• 2 tablespoons sugar
• 1/2 teaspoon ground nutmeg
• 2 tablespoons margarine or 2 tablespoons butter

1. Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
2. Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
3. To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.

sugar, cornstarch, water, lemon juice, blueberries, flour, sugar, baking powder, salt, ground nutmeg, margarine, milk, nutmeg sauce, whipping cream, egg, sugar, ground nutmeg, margarine

Taken from www.food.com/recipe/blueberry-grunt-with-nutmeg-sauce-120366 (may not work)