In a medium sized bowl, combine flour, baking powder and sugar. Cut in the butter until mixture resembles coarse bread crumbs. Stir in a maple syrup and milk. Gently fold floured blueberries into this batter. Turn into a well-grease three-quart ovenproof mold or heatproof glass bowl. Place on a metal rack or upturned custard cup in crock pot. Cover with foil. Prop the pot lid open slightly with a twist of foil to allow some steam to escape and avoid sogginess. Cook on low setting for three to five hours, or until center is slightly moist when tested with a toothpick. Drizzle Maple Cream Sauce on top. Makes 8 servings.
Maple Cream Sauce
Combine one cup heavy cream with one-half cup light cream. Stir in one-third cup maple syrup. Pour into a pitcher, chill, and serve with Blueberry Grunt or fruit compotes. Makes about 1 ¾ cups of sauce.