Heat wild blueberries, spices, sugar, lemon juice & water in a skillet; Boil gently until well blended & slightly cooked down. Sift flour, baking powder, salt & sugar into a bowl.

Cut in butter and add enough milk to make a soft biscuit dough. Drop by spoonful into hot blueberry sauce. Cover tightly with a lid and simmer for 15 minutes.

The dumplings should be puffed and well cooked through. Transfer cooked dumplings to serving dishes. Ladle sauce top; serve with whipped cream or ice cream.