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1
Filling: Adjust oven rack to the lowest level and preheat oven to 350u00b0F.
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2
Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
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3
In a 2 1/2 to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
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4
Add the berries and cover with the lid.
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5
Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
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6
While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
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7
Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
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8
Pour the milk into a small saucepan.
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9
Cut the butter into small pieces and add to the milk.
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10
Warm over moderate heat until the milk is warm and the butter is almost completely melted.
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11
Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
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12
Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
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13
When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
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14
With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
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15
The batter should look lumpy and under mixed.
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16
Remove the lid from the top of the casserole and keep it close by.
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17
Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
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18
The dumplings will sink a little.
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19
Return the lid to the top and place back into the oven.
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20
Continue cooking for 15 minutes.
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21
Do not remove the lid until this baking time has elapsed.
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22
Remove from the oven and place on a rack.
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23
Remove the lid and let cool for 15 minutes before serving.
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24
Whip the creme fraiche (or whipping cream) until thickened.
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25
To serve, spoon into deep bowls and top with a dollop of cream fraiche or whipping cream.
