Blueberry Grunt

Okay, so it's got a funny name, and granted it doesn't look like much, but for rustic desserts, blueberry grunt is the way I'll go 9 times out of 10.
Blueberry grunt, or blueberry buckle, is a very traditionally Atlantic Canadian dish. It's made a number of different ways, but this is the way I prefer - in a pot, with dumplings cooked in the sauce.
I've never really measured my ingredients for a grunt, I sort of just eyeball it all. All you do is put your blueberries (or strawberries with or without rhubarb, or apples) in a pot, with a generous sprinkle of sugar and enough water to cover the bottom of the fruit. Turn it on medium high and get it simmering.
In the meanwhile, in another bowl, mix together flour, a sprinkle of sugar, a tiny bit of salt, and the end of a spoons worth of baking powder. Cut into that (I just use a fork) butter or shortening. Add enough milk to the mix to get the consistency you want and drop by spoonfuls into the sauce. I like slightly runnier dumplings
Cover tightly and let simmer (without peeking!) for about 15 minutes. When you're ready to serve, scoop out the dumplings and cover with the sauce. Goes down well with some cream, whipped or otherwise!