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
| Servings | Prep Time | Cook Time |
| 6 | 25minutes | 20minutes |
| Servings | Prep Time |
| 6 | 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp butter
- 1/2 cup 2% milk
- vanilla ice cream
Portions:
Units:
|
Ingredients
Portions:
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 serving: 239 calories, 3g fat (2g saturated fat), 7mg cholesterol, 355mg sodium, 52g carbohydrate (32g sugars, 3g fibre), 4g protein.
