Blueberry Slump Recipe

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My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older!

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Blueberry Slump Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

3 cups fresh or frozen blueberries
1/2 cup sugar
1-1/4 cups water
1 teaspoon finely grated lemon peel
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup milk
Cream or whipped cream, optional

Directions

In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
Meanwhile, in a large bowl,combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened.
Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 228 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 361 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Blueberry Slump in Grandma's Great Desserts Cookbook , p34

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Blueberry Slump

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(1-1) of 1 reviews

Reviewed on Jul. 25, 2010 by iquilt1

What a nice ending to a meal! I used fresh blueberries and even after my husband opened the lid during steaming the dumplings - this was wonderful and the dumplings were soft and light!