Blueberry Grunt

• 4 cups (2 pints) blueberries, rinsed, stemmed and patted dry
• 1 cup packed light brown sugar
• 1 cup unbleached flour
• 1/2 cup whole wheat pastry flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 34 cup oat milk or milk

1. In large nonaluminum saucepan, combine berries and 12 cup sugar.
2. Cook over medium heat, stirring occasionally, until berries come to a boil.
3. Meanwhile, in medium bowl, sift flours, baking powder, salt, remaining 12 cup sugar, cinnamon and nutmeg.
4. Add milk, mixing just to moisten.
5. Drop dumplings by tablespoonfuls into boiling berries.
6. Cover with tight-fitting lid.
7. Lower heat slightly.
8. Cook without lifting lid, about 15 minutes.
9. Using large spoon, transfer dumplings to serving bowl.
10. Surround with berry mixture.
11. Spoon dumplings and fruit into dishes and serve warm, topped with vanilla ice cream or nondairy frozen vanilla dessert.

blueberries, brown sugar, flour, whole wheat pastry flour, baking powder, salt, ground cinnamon, ground nutmeg, milk

Taken from www.vegetariantimes.com/recipe/blueberry-grunt-2/ (may not work)