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In a Dutch oven, combine the blackberries, 1 cup sugar, ¼ teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.)
Drop by tablespoonfuls into 6 mounds onto hot blackberry mixture; cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Spoon into serving dishes. Serve with cream or whipped cream if desired.