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Skillet Blueberry Slump

My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings


  • 4 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon 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 2% milk
  • Vanilla ice cream


  • Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
  • Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
  • Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.
Nutrition Facts
1 serving (calculated without ice cream): 239 calories, 3g fat (2g saturated fat), 7mg cholesterol, 355mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 4g protein.

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  • chasingdreams353
    May 27, 2018

    No comment left

  • I_Fortuna
    May 9, 2016

    Just whip up some Bisquick biscuits for this. Easy and delicious. : )

  • NH-rescue
    Nov 15, 2014

    New England is the home of slumps. grunts, and buckles. This is warm and comforting on a cold evening - and easy to make as well!

  • dccookin
    Jul 29, 2014

    Didn't love the biscuits, but it was an easy dessert and great with vanilla ice cream.

  • maricam3
    Jul 22, 2014

    The blueberry part was great, but did not like the biscuits at all.

  • Bissa
    Jul 12, 2014

    I made this last week for a BBQ and it was all cleaned up-very easy to make and obviously tasty!!

  • havingfunwithmyfamily
    Jul 1, 2014

    This was delicious! We picked wild mulberries, and used them in this recipe! It was simple, quick, and very tasty!

  • rena 55
    Jun 17, 2014

    What's not to like? Blueberries, sugar, dough. This is such a comfort food dessert. I made it according to the recipe and I wouldn't change a thing. Delicious!

  • Butcher2boy
    Jun 8, 2014

    Great dish, anything recipe that calls for cast iron; I try. I had some frozen blackberries from last summer and this was just tasty, and so easy. Eleanore Ebeling; thank you for this recipe. I'm now going to try it with rhubarb and strawberries. And convert this to make in the Dutch Oven for camping. We devored this in 2 nights. YUM.

  • delowenstein
    Jun 7, 2014

    I had the chance to make this for the first time! I prepared it 6/7/14! The one difference I made was to drop 9 rounds of dumpling dough onto the blueberry mixture instead of 6 and I used smaller portions of the dough! I baked the slump 20 minutes at 400o F. and it came out looking like the one in the photograph! I'd also bought blackberries in case I want to make a blackberry slump! Thank you, Eleanore Ebeling, for sharing your recipe with TOH! When I saw the recipe, I bought a 10" cast iron skillet at our local Benjamin Food Restaurant Warehouse! It worked PERFECTLY! I have a feeling that this recipe will be on my "to make list" when I want to cook up a quick blueberry dessert! It was also REALLY quick and simple to prepare! delowenstein