Blueberry Slump
By newbaucher
My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of cream on the table. My husband and I have been eating it for over 65 years, but the reipe is even older!
- 6
Ingredients
- 3 cups fresh or frozen blueberries
- ½ cup sugar
- 1 ¼ cups water
- 1 tsp finely grated lemon peel
- 1 Tbls lemon juice
- 1 cup all-purpose flour
- 2 Tbls sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbls. butter
- ½ cup milk
- Cream or whipped cream, optional
Preparation
Step 1
In a heavy saucepan, combine blueberries, sugar, water, lemon peel and juice; 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 coarse crumbs. Add milk quickly, mixing until dry ingredients are just moistened.
Drop the dough by spoonfuls into the simmering blueberries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do no lift lid while simmering. Spoon the dumplings into individual serving bowls and spoon some sauce over each. Serve warm with cream or whipped cream if desired.