Blueberries: Put berries, sugar and water in a pot, cover and boil gently until there is plenty of juice.
Dumplings: Sift flour, baking powder, salt and sugar into a bowl. Cut in the butter and shortening and add enough milk to make a soft biscuit dough. Drop by spoonfuls onto the hot blueberries. Cover closely and do not peek for 15 minutes.
Recipe courtesy Out of Old Nova Scotia Kitchens, Nimbus Publishing.