Blueberry Slump

• 2 cups flour
• 1 ¾ cups sugar, plus more for sprinkling
• 4 ½ tsp. baking powder
• 1 tsp. kosher salt
• 4 tbsp. unsalted butter, cubed and chilled
• 1 ¼ cups milk
• 1 ½ lb. blueberries
• 1 cup fresh orange juice
• ¼ cup fresh lemon juice
• Vanilla ice cream, for serving

1.  Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl ; add butter, and using your fingers, rub butter into flour until pea-size crumbles form.
2. Add milk, and stir just until a moist dough forms ; cover and refrigerate dough until ready to use. 
3.  Heat oven to 400°.
4. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar.
5.  Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture.
6. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes.
7. Serve hot with vanilla ice cream, if you like.

BON APPETIT