Ingredients

• 8 cups fresh blueberries , divided
• 0.5 cups white sugar
• 2 tablespoons water
• 1 teaspoon grated lemon zest
• 0.5 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

Instructions

1. 1 Combine 4 cups blueberries, 1/2 cup white sugar, water, lemon zest, and 1/2 teaspoon cinnamon in a Dutch oven; cook and stir over medium-high heat until thickened and texture is jam-like, 10 to 12 minutes.
2. 2 Whisk lemon juice and cornstarch together in a small bowl until smooth; stir into blueberry mixture. Stir in remaining 4 cups blueberries; cook and stir until heated through, about 1 minute. Remove pot from heat; cover to keep warm.
3. 3 Combine buttermilk, butter, and vanilla extract in a measuring cup. Whisk flour, 6 tablespoons sugar, baking powder, baking soda, and salt together in a large bowl; slowly stir in buttermilk mixture until a dough forms. Drop golf ball-sized scoops of dough using a small ice cream scoop or 2 large spoons onto blueberry mixture.
4. 4 Wrap lid of Dutch oven with a clean kitchen towel to absorb condensation during cooking; cover pot with towel-wrapped lid, keeping towel away from the heat source.
5. 5 Simmer grunt until dumplings have doubled in size and a toothpick inserted in centers comes out clean, 16 to 22 minutes.
6. 6 Whisk remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon together in a small bowl; sprinkle over dumplings.

Nutrition per serving