Place warm water, yeast and honey in a bowl until you see bubbles from the active yeast.
Place the flour and the salt in a mixer
Slowly pour the water mixture into the mixer until a moist ball is formed

Let rise one hour in mixer bowl with a damp cloth on top

Pour onto floured baking sheet and form foccacia
Add blueberries and Sea salt or Coarse Sugar on top of foccacia and let rise 1 ½ hour in a warm spot

Cook all the ingredients together
Once boiling continue to boil for 1 minute

Preparation: Preheat oven to 350°.

To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Yield
8 servings