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Check through the blueberries for any bad berries and discard. Combine the blueberries, water,
and sugar in a medium size skillet.
Cook over medium high heat until boiling. Turn heat down and simmer uncovered for 20
minutes.
While berries are simmering, combine the flour, baking powder, orange peel, cinnamon, and salt
in a bowl and stir to mix evenly.
Add the milk and stir just enough to moisten the dry ingredients. The dough will be fairly
thick.
After the blueberries have simmered for 20 minutes, drop the topping mixture a tablespoonful
at a time on top of simmering berries in the skillet.
Cover the skillet and cook for 15 minutes or until the dumplings are done. Do not remove the
cover during the cooking time.
When the grunt is done, spoon it out of the skillet on to a plate, serving while it is still
warm.
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