Ingredients
1 lemon
1/4 cup whole wheat flour
3/4 cup flour
1 1/2 teaspoons baking powder
1/3 cup plus 2 tablespoons sugar, divided
1/3 cup 2% or skim milk
1/4 cup egg substitute or 1 large egg
5 tablespoons butter, divided
1 teaspoon cornstarch
1 teaspoon cinnamon
2 cups boiling water
2 cups fresh (now is the right time for this) or frozen blueberries

Process lemon using No. 1 cone to make 1/4 teaspoon grated lemon zest. Squeeze lemon to get 3 tablespoons juice; set aside.
In medium bowl, combine flours, baking powder and 2 tablespoons sugar; set aside. In small bowl combine milk and egg; set aside.
In skillet over low heat, melt 2 tablespoons butter. In small bowl combine remaining 1/2 cup sugar, cornstarch and cinnamon; quickly stir into butter. Slowly add water, stirring constantly. Increase heat to medium; cook until mixture begins to bubble and becomes translucent. Add lemon juice, lemon zest and blueberries. Cover; cook until Vapo-Valve clicks.
While blueberries are cooking, combine remaining softened butter with flour mixture until crumbly. Add milk and egg; stir lightly, just until flour is well moistened. When Vapo-Valve clicks, remove cover and drop batter by tablespoonfuls onto blueberries, forming 8 large dumplings.
Cover; reduce heat to low and cook 20 minutes.
To serve; spoon dumplings into serving bowls and top with blueberry compote. Serve warm.