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 eating slump for nearly 60 years! —Eleanore Ebeling, Brewster, Minnesota
Skillet Blueberry Slump
Servings 6 people
Ingredients
- 4 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp lemon zest grated
- 1 tbs lemon juice
- 1 cup all-purpose flour
- 2 tbs sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbs butter
- 1/2 cup milk 2%
- vanilla ice cream
Instructions
- Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first five 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 six 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.
Notes
Skillet Blueberry Slump