Stovetop Blueberry Slump

In a medium bowl, combine the flour, ¼ cup of sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons butter, ½ cup milk
Cover and refrigerate the dough until ready to use.
In a cast-iron skillet, combine the blueberries, orange juice, lemon juice, lemon zest, cinnamon, and the remaining 1/2 cup of sugar. Mix well.
3 cups blueberries, ½ cup fresh orange juice, ¼ cup fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon cinnamon
Place over medium-low heat and bring to a simmer. Cook for 15 minutes, stirring occasionally.
Remove the dough from the refrigerator and drop heaping spoonfuls onto the hot filling.
Cover the pan tightly with a lid and allow the dumplings to steam over medium-low heat for 20 minutes. Do not lift the lid during this time.
After 20 minutes, check the dumplings with a toothpick or wooden skewer. If it comes out clean with no dough clinging to it, the dumplings are cooked and the slump is ready to serve.
Spoon the hot blueberry slump into bowls and serve with a generous scoop of vanilla ice cream or a drizzle of cream.
Vanilla ice cream