For the Blackberry Sauce

1. Combine blackberries, water and sugar in a large pot. Mix and bring to a boil over medium heat. Let boil for 1 to 2 minutes and turn off heat.

For the Blackberry Dumplings

1. In a medium bowl, whisk together the flour, sugar, salt, baking powder and cinnamon. In a small bowl or measuring cup, whisk together the milk, butter, egg and vanilla. Pour the wet mixture into the center of the dry ingredients. Mix just until it comes together to form a sticky wet dough. Do not over mix. Let the dough set for about five minutes while you return the sauce to a boil.
2. Turn the heat to medium under the sauce pan and heat the sauce until it is boiling. Drop the dough by large spoonfuls onto the simmering sauce, making sure the spoonfuls of dough are side by side and not on top of each other.
3. Place a lid on the pan and lower heat to medium low. Allow the dumplings to simmer covered for fifteen minutes. Do not lift the lid during the fifteen minutes. Check the dumplings after fifteen minutes by cutting into one with a fork. They should be fluffy and no longer sticky in the centers.
4. Remove the sauce pan from the heat. Gently flip each dumpling over to allow the top sides of the dumplings to soak up the juices from the sauce. Let set for five minutes before serving.
5. Serve hot with a scoop of vanilla ice cream or whipped cream.  Refrigerate any leftovers. Dumplings are best the day they are made.