2	pints	fresh or frozen blueberries
1/2	c.	plus 2 tbsp. sugar, divided
1/2	c.	water, warm if using frozen blueberries
2	tbsp.	instant tapioca
2	c.	all-purpose flour
21/2	tsp.	baking powder
1/2	tsp.	salt
4	tbsp.	unsalted butter, chilled
1/2	c.	milk
1	lg.	egg
2	tbsp.	light brown sugar

In a 31/2 quart slow cooker, combine blueberries, the 1/2 c. 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 tbsp. granulated sugar, baking powder and salt to combine.  Using a pastry blender or two knives, cut in the butter until the mixture resembled coarse meal.  In small bowl, beat milk and egg together.  Stir into flour mixture to form a soft dough. 

Turn the slow-cooker 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.