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Blueberry Slump

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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
Blueberry Slump Recipe photo by Taste of Home

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 whole milk
  • Optional: Cream or whipped cream

Directions

  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 6 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.

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