Ingredients for Stove Top Blueberry Slump
- 4 cups fresh or frozen blueberries
- 1 ¼ cups granulated sugar (¾ cup for blueberries, ½ cup for dumplings)
- ¼ cup water
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter
- ¾ cup milk
- Cream
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How to Make Stove Top Blueberry Slump
- In a large heavy saucepan, combine 4 cups blueberries, ¾ cup granulated sugar, ¼ cup water, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for 5 minutes, gently stirring occasionally, until the blueberries have softened and released some of their juices.
- Meanwhile, in a medium bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in ¾ cup milk quickly, mixing just until the dry ingredients are moistened. Do not overmix.
- Drop spoonfuls of the dough (about 1.5 tablespoons each) onto the simmering blueberries.
- Cover the saucepan and cook over low heat for 10 minutes, or until the dumplings are cooked through and golden brown.
- Do not lift the lid during cooking.
- Carefully spoon the blueberry slump into individual serving bowls, ensuring each serving includes both dumplings and sauce.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
113g
Fat
8g
Carbs
16g
