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Blueberry Slump Recipe

Blueberry Slump Recipe

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. YIELD:6 servings


  • 3 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1-1/4 cups water
  • 1 teaspoon finely grated lemon peel
  • 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 peel 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.

Nutritional Facts

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

Reviews for Blueberry Slump

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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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