Blueberry Slump


  • 4 cups blueberries, frozen or fresh
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/2 cup water
  • 1 teaspoon lemon zest, grated
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter, cold
  • 1/2 cup 2% milk
  • vanilla ice cream, optional, to taste


  1. Preheat the oven to 400 degrees F.
  2. In a 10-inch ovenproof skillet, combine the blueberries, 1/2 cup of the sugar, the water, the lemon zest, and the lemon juice.
  3. Bring the mixture to a boil on the stove-top.
  4. Reduce the heat to low and simmer, uncovered and stirring occasionally, until slightly thickened, about 9-11 minutes.
  5. In a small bowl, whisk the flour, the remaining sugar, the baking powder, and the salt.
  6. Cut the butter into the dry ingredients mixture and mix until the mixture resembles small coarse crumbs.
  7. Add the milk to the flour-butter mixture and stir until just moistened.
  8. Drop the batter in 6 portions on top of the simmering blueberry mixture.
  9. Transfer the skillet to the oven and bake uncovered until the dumplings are golden brown, about 17-20 minutes.
  10. Serve warm with the ice cream.

4 thoughts on “Blueberry Slump

Comments are closed.

Upcoming Events