Blueberry Slump

Name: Blueberry Slump
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

Originally published as Blueberry Slump in Grandma's Great Desserts Cookbook

Reviews

My Review

Click stars to rate

Average Rating:

tamidolls

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!
iquilt1

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!