Wash and dry blueberries. In a Dutch oven, combine blueberries, sugar, water, and cinnamon. Stir and bring to a low simmer for 5-10 minutes.

Once simmering, reduce heat to medium and stir occasionally. Simmer for 10-15 minutes until the sauce thickens. Remove from heat.

In a mixing bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Make a well and stir in cold milk until dough forms.

Drop spoonfuls of the dumpling dough onto the simmering blueberry mixture. Cover with a lid to steam.

Steam for 15 minutes without lifting the lid. Check for doneness; dumplings should be puffed and lightly colored.

Serve the Blueberry Grunt warm with vanilla ice cream or whipped cream.