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Blueberry Slump

 Blueberry Slump
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! —Eleanore Ebeling, Brewster, Minnesota
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Blueberry Slump (continued)

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.