Blueberry Compote with Lemon Dumplings

Invite the neighbors for dessert and enjoy the make-ahead convenience as much as the fabulous presentation and sensational taste.


2 pounds frozen blueberries
0.75 cup sugar
1 cup V8 V-Fusion® Pomegranate BlueberryJuice
2 cups buttermilk biscuit baking mix
0.667 cup reduced fat (2%) milk
1 tablespoon grated lemon zest
1 pint vanilla ice cream(optional)


Stir the blueberries, 1/2 cup sugar and juice in a 4-quart slow cooker.
Cover and cook on LOW for 3 to 4 hours or until the mixture boils and thickens.
Stir the baking mix, remaining sugar, milk and lemon zest in a small bowl. Drop the batter by rounded tablespoonfuls over the blueberry mixture.
Cover and cook on HIGH for 20 minutes or until the dumplings are cooked in the center. Serve with the vanilla ice cream, if desired.