Blueberry Slump
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
Reviews
Added 1/2 teaspoon of cinnamon as that’s how I remember I made it the 1st time, but I can’t seem to find my original recipe online so this one is the closest one. Dumplings looked lighter than I recalled so I let them cook for 15 minutes. Thank you!
This is a great dessert. Fast to make and I always have the ingredients on hand with blueberries in the freezer. My 3 year old really likes it and usually has blueberry all around his mouth when he has finished!
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!
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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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