Blueberry Slump

DessertFavorite SummerBlueberry

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

Photography Credit: 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)

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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

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 Recipe

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4 to 6

Ingredients

Dumplings:

  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tbsp sugar
  • 2 Tbsp butter
  • 1/3 cup milk

Blueberries:

  • 4 cups of 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
  • Vanilla ice cream or whipping cream for serving

Method

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.

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.

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.

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.

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.

5 Serve: Portion into individual serving bowls and top with vanilla ice cream or whipping cream.

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Blackberry Slump here on Simply Recipes

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

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Did you make it? Rate it!

  1. pat

    yummy… replaced the sugar with truvia… less points

    xxxxxyyyyy

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  2. Karin

    I am just wondering … could you make these in a pressure cooker to save on time? The recipe sounds utterly yummy!

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  3. Robin

    This is great! I’ve made it three times so far. Twice with blackberries and once with peaches. I didn’t put as much sugar in the peach one as the recipe calls for, because they were already very sweet, but that was a mistake. Anyways, I will be making this whenever I want something cobbler-like but don’t want to turn on my oven.

    I do make the dumplings a bit smaller, and I don’t add cinnamon because I don’t like the flavor with blackberries. I also halved the dough recipe and made it with the same amount of blackberries once. Clearly it’s very versatile and I will be making this again!

    xxxxxyyyyy

  4. Kathryn

    Great recipe. So glad I found it. Perfect for a quick yet equally delicious as a crumble. I would just use a touch less nutmeg next time but otherwise was wonderful especially with vanilla ice cream on top. I am going to try the blackberry slump next. Yum!

    xxxxxyyyyy

  5. Kat Morrison

    I made this with my aunt first and loved it. It is now a family favorite and I will make it upon request. I used less nutmeg, and it was a hit at work 2X. Thanks for the photos they really helped!

    xxxxxyyyyy

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