Blueberry Slump

Blueberry slump! Classic New England dessert, made on the stovetop with blueberries and steamed dumplings. Great way to beat the heat!

Blueberry Slump
Elise Bauer

When it's blueberry season, all thoughts (at least at my house) turn to pie or cobbler. Except when it's so hot outside the asphalt is melting and the last thing you want to do is turn on the oven.

Enter the New England classic—Blueberry Slump! (or Blueberry Grunt if you're from some parts)

What Is a Slump?

A slump is made entirely on the stovetop, no need to heat the kitchen with your oven. Into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling.

Blueberry Slump
Elise Bauer

On top of that hot blueberry lava you drop dumpling batter and cover the pot. The steam gently cooks the dumplings to fluffy, tender, biscuity clouds. No need to brown the dumplings, they're perfect as is.

Serve with a generous helping of vanilla ice cream which conveniently will start melting as soon as it touches the hot berries, creating its own creamy blueberry sauce.

My father dreams of this dessert and keeps hinting to me to make more. I think you'll like it too.

Blueberry Slump

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 to 6 servings


For the dumplings:

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 2 tablespoons sugar

  • 2 tablespoons butter

  • 1/3 cup milk

For the blueberries:

  • 4 cups fresh or frozen blueberries

  • 1/2 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 1/2 teaspoons lemon juice

  • 1 teaspoon lemon zest

  • 1/3 cup water


  1. Make the dumplings:

    In a medium bowl whisk together the flour, baking powder, sugar, and salt.

    Cut the butter into small cubes and use your clean hands to work the pieces of butter into the flour until the mixture resembles a coarse meal.

    Elise Bauer
    Elise Bauer

    Make a well in the center and add the milk. Mix together with a fork or wooden spoon just until the dough comes together. Form it into a ball. It should be rather shaggy. Do not knead or over work it or the dumplings will be tough.

    Elise Bauer
    Elise Bauer
  2. Heat the blueberries:

    Place the blueberries, sugar, cinnamon, nutmeg, lemon juice, lemon zest, and water into a medium (2-quart) saucepan. Stir so that the berries are well coated with everything. Heat on high heat until the berries start to boil.

    Elise Bauer
    Elise Bauer
  3. Add the dumplings:

    When the blueberry mixture is boiling, pull off clumps of dumpling dough from the ball of dough and place on top of the berries. You should have enough dough for 6 dumplings, so portion accordingly.

    Elise Bauer
    Elise Bauer
  4. Cover and cook:

    Cover the pan, and lower the heat to maintain a low simmer. Cook for 25 minutes.

    Do not uncover to peek at the dumplings while cooking! The dumplings need the steady steam and pressure from being covered to cook properly so they are light and fluffy.

    Elise Bauer
  5. Serve:

    Portion into individual serving bowls and top with vanilla ice cream or drizzle with whipping cream.

Nutrition Facts (per serving)
252 Calories
5g Fat
51g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 252
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 11mg 4%
Sodium 266mg 12%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 13%
Total Sugars 30g
Protein 3g
Vitamin C 3mg 16%
Calcium 102mg 8%
Iron 1mg 7%
Potassium 103mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.