Skillet Blueberry Slump Recipes

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BLUEBERRY SLUMP



Blueberry Slump image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3 cups fresh or frozen blueberries
1/2 cup sugar
1-1/4 cups water
1 teaspoon finely 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 whole milk
Optional: Cream or whipped cream

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.

Nutrition Facts : Calories 228 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 361mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

SKILLET BLUEBERRY SLUMP



Skillet Blueberry Slump image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 355mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

STOVE TOP BLUEBERRY SLUMP



Stove Top Blueberry Slump image

If you love warm, sweet blueberries with fluffy dumplings on top, this is the recipe for you! This is "supposed" to serve 6, but that's only if you have very-restrained eaters. Sometimes this serves only 2 in my house!

Provided by DuChick

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups blueberries (fresh or frozen)
1/2 cup sugar
1 1/4 cups water
1 teaspoon finely grated lemon peel
1 tablespoon lemon juice
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/2 cup milk
cream (optional) or whipped cream (optional)

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.

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