Blueberry Slump Recipe

5 2 4
Blueberry Slump Recipe
Blueberry Slump Recipe photo by Taste of Home
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Blueberry Slump Recipe

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5 2 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1-1/4 cups water
  • 1 teaspoon finely grated lemon zest
  • 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 zest 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.
Originally published as Blueberry Slump in Grandma's Great Desserts Cookbook 1992, p34

Nutritional Facts

1 each: 228 calories, 3g fat (2g saturated fat), 8mg cholesterol, 361mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 3g protein.

  • 3 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1-1/4 cups water
  • 1 teaspoon finely grated lemon zest
  • 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
  1. In a large heavy saucepan, combine the blueberries, sugar, water, lemon zest and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
  2. 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.
  3. 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.
Originally published as Blueberry Slump in Grandma's Great Desserts Cookbook 1992, p34

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Reviews forBlueberry Slump

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MY REVIEW
tamidolls User ID: 1067453 272443
Reviewed Aug. 30, 2017

"We love everything blueberry and this did not disappoint. What a wonderful delicious light dessert. My husband thinks it's better than blueberry pie and I agree. I freeze fresh blueberries and use them all year, and this will definitely be on our menu often!"

MY REVIEW
iquilt1 User ID: 4094174 74502
Reviewed Jul. 25, 2010

"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!"

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