Wash and dry 4 cups of blueberries. Combine blueberries with ½ cup sugar, ½ cup water, and ½ teaspoon ground cinnamon in a Dutch oven or large saucepan.

Bring the blueberry mixture to a low boil over medium-high heat and simmer for 5 to 10 minutes until thickened.

In a mixing bowl, combine 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons sugar. Cut in 4 tablespoons cold butter until coarse crumbs form. Stir in ¾ cup milk until a soft dough forms.

Drop spoonfuls of dumpling dough over the simmering blueberries. Cover the pot with a lid and steam for 15 minutes.

Check dumplings for doneness, serve warm with vanilla ice cream or whipped cream.