Blueberry Slump

A delightful slump made with fresh or frozen blueberries boiled in lemon juice with a sweet floured topping. Serve warm with whipped cream.


6 servings


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


In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel 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 six 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.

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