One of New England’s classic desserts, Blueberry Slump is made to get you out of a slump; it’s the perfect pick-me-up dessert. Who can argue with blueberries simmered to a sweet, jammy, royal purple that tastes like the best days of summer? Or with the buttery, golden brown dumplings piled on top? No one, that’s who! Blueberry Slump is no slouch when it comes to a rustic and tasty treat! Grab some ice cream and dig into the summery sweetness!
Ingredients
- 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
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 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.
Step 3 –Bring the mixture to a boil on the stove-top.
Step 4 –Reduce the heat to low and simmer, uncovered and stirring occasionally, until slightly thickened, about 9-11 minutes.
Step 5 –In a small bowl, whisk the flour, the remaining sugar, the baking powder, and the salt.
Step 6 –Cut the butter into the dry ingredients mixture and mix until the mixture resembles small coarse crumbs.
Step 7 –Add the milk to the flour-butter mixture and stir until just moistened.
Step 8 –Drop the batter in 6 portions on top of the simmering blueberry mixture.
Step 9 –Transfer the skillet to the oven and bake uncovered until the dumplings are golden brown, about 17-20 minutes.
Step 10 –Serve warm with the ice cream.