Blueberry Slump

Prep Time
Cook Time
Ready In

"From Taste of Home. I've made this many many times and it is soooooo delicious! It's the perfect quick dessert for Summertime when you don't want to turn on the oven. Posted for the You Want What?! recipe tag game."

Original recipe yields 6 servings


  • Serving Size: 1 (192.7 g)
  • Calories 233.6
  • Total Fat - 3.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 2.2 mg
  • Sodium - 220.6 mg
  • Total Carbohydrate - 49.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 29.3 g
  • Protein - 3.4 g
  • Calcium - 105.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering.

Step 4

Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream, whipped cream or vanilla ice cream, if desired.

Tips & Variations

  • Cream or whipped cream or vanilla ice cream, to top (optional)



Slump, Grunt, it's all good! I finally got to make this when my niece was here visiting. It came out so delicious. I made it to have with some French Vanilla ice cream and we had a feast eating the whole thing between the 3 of us! The blueberries were sweet because I used the big ones and not the native Maine blueberries, because they aren't out yet, but I will try them with the natives soon! I'm telling ya, you have got to try this! Thank you for posting it for us T. Linda

(15 Jun 2013)


I love old fashioned recipes like this. This kind of reminded me of blueberry shortcake or dumplings. It was delicious served warm with a scoop of Vanilla Bean ice cream on top!

review by:
(14 Jun 2013)

Derf "RIP" Forever in our Kitchen

funny with names, around here this is called Blueberr Grunt, cus of the sound it makes when it's cook, but under any name it is absolutely lucsious!! I used blueberries frozen last summer, 2%milk and didn't want to open a pound of butter for 1 tablespoon so used Becel margarine, worked perfectly. Don had his with whipped cream, i had mine without the dumpling, mmm sooo good!! Thanks!

(6 Jun 2013)