Blueberry Grunt

Serves 6

For filling:
2 pints blueberries, rinsed
1/2 cup water
1/3 cup sugar
1/3 cup unsulphured molasses
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
For dumplings:
1 1/2 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, chilled, cut into 1/2-inch slices
3/4 cup milk

For serving:
Heavy cream

To make filling: Mix all filling ingredients in a large non-reactive skillet. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 10 minutes.
Meanwhile, make dumplings: In a medium bowl, whisk flour, sugar, baking powder and salt to combine. Cut in butter with a pastry blender until mixture resembles coarse crumbs with a few pea-sized pieces. Stir in milk to make a soft dough.
Drop 8 large spoonfuls of dough over simmering berries. Cover tightly; simmer until dumplings are firm and cooked through, about 15 minutes. Serve hot, spooned into shallow bowls with cream passed on the side.