Skillet Blueberry Slump Recipe
Skillet Blueberry Slump Recipe photo by Taste of Home

Skillet Blueberry Slump Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (calculated without ice cream): 239 calories, 3g fat (2g saturated fat), 7mg cholesterol, 355mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 4g protein


  1. 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.
  2. 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.
  3. Drop batter in six portions on top of the 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.
Originally published as Skillet Blueberry Slump in Taste of Home June/July 2014

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Reviewed May. 9, 2016

"Just whip up some Bisquick biscuits for this. Easy and delicious. : )"

Reviewed Nov. 15, 2014

"New England is the home of slumps. grunts, and buckles. This is warm and comforting on a cold evening - and easy to make as well!"

Reviewed Jul. 29, 2014

"Didn't love the biscuits, but it was an easy dessert and great with vanilla ice cream."

Reviewed Jul. 22, 2014

"The blueberry part was great, but did not like the biscuits at all."

Reviewed Jul. 12, 2014

"I made this last week for a BBQ and it was all cleaned up-very easy to make and obviously tasty!!"

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