Wash and dry the blueberries. In a Dutch oven, combine blueberries, sugar, water, and cinnamon, then bring to a soft boil.

Reduce heat and simmer the blueberries for 5-10 minutes until thickened and jam-like.

Prepare the dumpling dough by whisking flour, baking powder, salt, and sugar in a bowl. Cut in cold butter until crumbly, then stir in cold milk.

Drop spoonfuls of dumpling dough over the simmering blueberry mixture in the Dutch oven.

Cover and steam on low heat for 15 minutes without removing the lid.

After 15 minutes, check the dumplings to ensure they are cooked through.

Serve warm Blueberry Grunt in bowls, optionally topped with vanilla ice cream.