Do you have a garden that gives you unlimited blueberries? Make a Traditional Blueberry Slump! This classic recipe is the perfect way to use up an abundance of berries.
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:Serves 4 to 6 1x
Category:Desserts
Ingredients
Scale
Dumplings:
1cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
1/3 cup milk
Blueberries:
4 cups fresh or frozen blueberries
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/3 cup water
Vanilla ice cream or whipping cream for serving
Instructions
Make the dumplings.
In a medium-size bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the butter into small cubes. Use your hands or a pastry cutter to work the butter into the flour mixture until it looks like a coarse meal.
Make a well in the center of your flour mixture and add the milk.
Mix together until the dough just comes together.
Form it into a rough ball. Don’t knead it or the dumplings will be tough.
Heat the blueberries.
Put the blueberries, sugar, cinnamon, nutmeg, lemon juice, lemon zest, and water into a 2-quart saucepan. A cast-iron skillet with high sides will also work well.
Stir to completely cover the blueberries.
Heat on medium-high to high heat until the berries start to boil.
Add the dumplings.
While the blueberry mixture is boiling, divide the dough into 6 equal pieces. Put each piece on top of the blueberries, leaving space between the dumplings.
Cover the pan. Make sure there’s space under the lid for the dumplings to rise.
Reduce heat to maintain a low simmer.
Cook for 25 minutes.
DO NOT PEEK while the dumplings are cooking. They need steady steam and pressure to cook properly and come out light and fluffy.
Serve.
Scoop out a dumpling and place it in a bowl. Cover with a spoonful of hot, gooey blueberries.
Garnish with ice cream or whipped cream, if desired.
