Blueberry Slump Recipes

SKILLET BLUEBERRY SLUMP

Steps:

• 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.

BLUEBERRY SLUMP

Steps:

• 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.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

BLACKBERRY SLUMP

Steps:

• Preheat oven to 375°F.
• Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
• Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).
• Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

BLUEBERRY SLUMP

Steps:

• for filling - bring blueberries, 1 cup plus 2 tablespoons sugar and 1/2 cup water to boil in heavy large saucepan, stirring frequently. add cornstarch mixture and bring to boil, stirring frequently. pour mixture into 13 x 9 x 2 inch glass baking dish and cool (can be made 4 hours ahead. cover, keep at room temperature.) preheat oven to 400 degrees. using electric mixer, beat cream cheese, lemon juice, vanilla and 6 tablespoons sugar in medium bowl until well blended. drop mixture by small spoonfuls over berry mixture, spacing evenly. for topping - mixt first 4 ingredients in large bowl. stir in milk and butter. drop mixture by spoonfuls atop filling, space evenly. bake until filling bubbles and topping is golden brown, about 25 minutes. cool slightly.

BERRY SLUMP

Steps:

• In a food processor, whizz together the butter, 100g sugar, flour, eggs, milk and 1 tsp vanilla extract until smooth. lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit. Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.
• Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with custard or vanilla ice cream.

NECTARINE AND BLUEBERRY SLUMP

Steps:

• Stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps.
• Mix half-and-half and melted butter together in a small bowl until evenly combined.
• Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter).
• Set aside.
• For the filling:
• In another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet.
• Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
• Drop eight large dollops of batter over fruit mixture and reduce heat to medium low.
• Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
• Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more.
• Serve warm, drizzled with heavy cream.

STOVE TOP BLUEBERRY SLUMP

Steps:

• In a large heavy saucepan, combine blueberries, sugar, water, lemon peel and juice, then bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.
• Meanwhile, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles a coarse meal. Add milk quickly, mixing until dry ingredients are just moistened. Drop dough by spoonfuls into simmering berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid.
• Spoon dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream, if desired.