Skillet Blueberry Slump Recipe
Skillet Blueberry Slump Recipe photo by Taste of Home
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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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I_Fortuna User ID: 8342880 247994
Reviewed May. 9, 2016

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

NH-rescue User ID: 4255840 185184
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!"

dccookin User ID: 7162688 201059
Reviewed Jul. 29, 2014

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

maricam3 User ID: 6535799 191127
Reviewed Jul. 22, 2014

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

Bissa User ID: 6609400 121629
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!!"

havingfunwithmyfamily User ID: 7043692 199361
Reviewed Jul. 1, 2014

"This was delicious! We picked wild mulberries, and used them in this recipe! It was simple, quick, and very tasty!"

rena 55 User ID: 1935799 140312
Reviewed Jun. 17, 2014

"What's not to like? Blueberries, sugar, dough. This is such a comfort food dessert. I made it according to the recipe and I wouldn't change a thing. Delicious!"

Butcher2boy User ID: 6390217 128030
Reviewed Jun. 8, 2014

"Great dish, anything recipe that calls for cast iron; I try. I had some frozen blackberries from last summer and this was just tasty, and so easy. Eleanore Ebeling; thank you for this recipe. I'm now going to try it with rhubarb and strawberries. And convert this to make in the Dutch Oven for camping. We devored this in 2 nights. YUM."

delowenstein User ID: 3766053 199360
Reviewed Jun. 7, 2014

"I had the chance to make this for the first time! I prepared it 6/7/14! The one difference I made was to drop 9 rounds of dumpling dough onto the blueberry mixture instead of 6 and I used smaller portions of the dough! I baked the slump 20 minutes at 400o F. and it came out looking like the one in the photograph! I'd also bought blackberries in case I want to make a blackberry slump! Thank you, Eleanore Ebeling, for sharing your recipe with TOH! When I saw the recipe, I bought a 10" cast iron skillet at our local Benjamin Food Restaurant Warehouse! It worked PERFECTLY! I have a feeling that this recipe will be on my "to make list" when I want to cook up a quick blueberry dessert! It was also REALLY quick and simple to prepare! delowenstein"

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