Blueberry Slump
The recipe Blueberry Slump can be made in approximately 30 minutes. This recipe serves 6. This side dish has 180 calories, 4g of protein, and 4g of fat per serving. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 58 fans. A mixture of water, blueberries, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, you might also like recipes such as Blueberry Slump, Stove Top Blueberry Slump, and Three Berry Slump.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
3 cups fresh or frozen blueberries
1 tablespoon butter
1 cup all-purpose flour
1 tablespoon lemon juice
1/2 cup milk
1/2 teaspoon salt
2 tablespoons sugar
1-1/4 cups water
Cream or whipped cream, optional
Equipment:
sauce pan
bowl
Cooking instruction summary:
Directions 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. 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. Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings. Originally published as Blueberry Slump in Grandma's Great Desserts Cookbook1992, p34 Nutritional Facts 1 serving (1 each) equals 228 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 361 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by 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.
2. Meanwhile, in a large bowl,combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.
3. Add milk quickly; stir until moistened.
4. Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce.
5. Serve warm with cream or whipped cream if desired.
Nutrition Information:
covered percent of daily need
