brown sugar, light
In a 3½ quart slow cooker, combine blueberries, the ½ cup granulated sugar, the water and tapioca.
Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on LOW.
In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
In small bowl, beat milk and egg together.
Stir into flour mixture to form a soft dough.
Turn the slow-cooker setting to HIGH.
Drop the dough by tablespoonfuls on top of the blueberries.
Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes.
Sprinkle the dumplings with the brown sugar.
Let the grunt stand for 5 minutes before serving, then spoon into individual bowls.