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

Skillet Blueberry Slump

Skillet Blueberry Slump
Prep Time
25 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup 2% milk
- Vanilla ice cream
Directions
- 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.
Nutrition Facts
1 serving (calculated without ice cream): 239 calories, 3g fat (2g saturated fat), 7mg cholesterol, 355mg sodium, 52g carbohydrate (32g sugars, 3g fiber), 4g protein.
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