Adapted from Cooking Light

Ingredients

• Filling:
  • 6 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated lemon rind
• Topping:
  • 1 ⅓ cups all-purpose flour
  • 2 tablespoons sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 5 tablespoons chilled butter, cut into small pieces
  • 1 cup sour cream
  • 3 tablespoons whole milk
  • 1 teaspoon sugar

Directions

1. Preheat oven to 350°.
2. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
3. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut butter into small pieces. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
4. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Notes

• Nutritional information:
  • Calories 288
  • Caloriesfromfat 26%
  • Fat 8.3g
  • Satfat 4.9g
  • Monofat 2.2g
  • Polyfat 0.5g
  • Protein 4.7g
  • Carbohydrate 50.8g
  • Fiber 3.5g
  • Cholesterol 23mg
  • Iron 1.3mg
  • Sodium 265mg
  • Calcium 90mg