Adapted from Cooking Light magazine

Serves 8

Ingredients:

Filling:

• 6 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 Tbsp cornstarch
• 1 tsp lemon zest

Topping:

• 1 1/3 cups all purpose flour
• 2 Tbsp granulated sugar
• ¾ tsp baking powder
• ¼ tsp kosher salt
• ¼ tsp baking soda
• 5 Tbsp chilled unsalted butter, cut into small pieces
• 1 cup fat-free sour cream
• 3Tbsp 2% reduced fat milk
• 1 tsp sugar

Directions:

Preheat over to 350 degrees To prepare filling, combine first 4 ingredients in an 11×7 inch-baking dish. Stir to combine. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder,salt and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles course meal. Stir in sour cream to form a soft dough. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk, sprinkle with the teaspoon sugar. Place baking dish on a cookie sheet. Bake at 350 degrees for 50 minutes or until filling is bubbly and dumplings are lightly browned.