Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3-1/2 quart crockpot, combine blueberries, the
1/2 cup granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, 5
to 6 hours on LOW.

In a medium bowl, whisk flour, the remaining 2 Tbs
granulated sugar, baking powder and salt to combine.
Using a pastry blender or two knives, cut in the butter
until the mixture resembles coarse meal. In small bowl,
beat milk and egg together. Stir into flour mixture to
form a soft dough.

Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and slow-
cook until the topping is firm and a toothpick inserted
in the center comes out clean, about 30 minutes. Sprinkle
the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into
individual bowls.