Skillet Blueberry Slump

• 4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1/2 cup 2% milk
• Vanilla ice cream

1. Preheat oven to 400u0b0. In a 10-in. ovenproof skillet, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
2. Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
3. Drop batter in six portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.

blueberries, sugar, water, lemon zest, lemon juice, flour, sugar, baking powder, salt, butter, milk, vanilla ice cream

Taken from www.tasteofhome.com/recipes/skillet-blueberry-slump/ (may not work)