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Skillet Blueberry Slump

 Skillet Blueberry Slump
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been eating slump for nearly 60 years! —Eleanore Ebeling, Brewster, Minnesota
6 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 4 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon 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 2% milk
  • Vanilla ice cream

Directions

  • Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the
  • first five ingredients; bring to a boil. Reduce heat; simmer,
  • uncovered, 9-11 minutes or until slightly thickened, stirring
  • occasionally.
  • Meanwhile, in a small bowl, whisk flour, sugar, baking powder and
  • salt. Cut in butter until mixture resembles coarse crumbs. Add milk;
  • stir just until moistened.
  • Drop batter in six portions on top of simmering blueberry mixture.
  • Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings
  • are golden brown. Serve warm with ice cream. Yield: 6 servings.

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Skillet Blueberry Slump (continued)

Nutritional Facts: 1 serving (calculated without ice cream) equals 239 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 355 mg sodium, 52 g carbohydrate, 3 g fiber, 4 g protein.