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1
Adjust oven rack to the lowest level and preheat oven to 350 F.
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2
Wash the berries in a bowl of cool water, remove any leaves or possibly stems and drain well.
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3
In a 2 1/2 to 3-qt casserole with a tight fitting lid, stir together the sugar and water till the sugar dissolves.
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4
Add in the berries and cover with the lid.
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5
Bake on the lower rack for about 30 min or possibly till the filling gives off a little steam.
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6
While the filling is baking begin preparing the batter so which you are able to make the dumpling batter quickly.
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7
Dumplings:In a medium size bowl blend together the flour, baking pwdr and salt.
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8
Pour the lowfat milk into a small saucepan.
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9
Cut the butter into small pcs and add in to the lowfat milk.
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10
Hot over moderate heat till the lowfat milk is hot and the butter is almost completely melted.
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11
Turn off the heat and leave the mix in the saucepan on the burner so which the lowfat milk stays hot 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 create the dumplings.
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13
When the blueberry filling is ready, remove the casserole from the oven, but don't remove the lid.
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14
With a fork, stir the lowfat milk mix into the flour only till the lowfat 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 mix 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 min.
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21
Don't remove the lid till 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 cold for 15 min before serving.
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24
Whip the creme fraiche till thickened.
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25
To serve, spoon into soup plates and top with a dollop of cream fraiche.
