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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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 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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  • Kathryn
    Mar 4, 2020

    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!

  • Sarah
    Apr 13, 2019

    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!

  • 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!

  • craftycock
    Jul 27, 2013

    No comment left

  • JoanMarie50
    Aug 15, 2010

    No comment left

  • 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!

  • lwilles1963
    Mar 5, 2007

    No comment left