Blueberry Slump

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Ingredients

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  • 1 cup all-purpose flour
  • Juice and zest of 1 small lemon
  • 1 tablespoon plus 1/2-3/4 cups sugar, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1/2 cup buttermilk, room temperature
  • 4 cups fresh or frozen blueberries
  • 1 1/2 cups water
  • Vanilla ice cream or fresh cream, for serving

Directions

In a mixing bowl, whisk together flour, lemon zest, 1 tablespoon sugar, baking powder, baking soda and salt. Combine melted butter and buttermilk, then add to dry ingredients and stir until just combined. Set aside. In a large saucepan, combine blueberries, remaining sugar, lemon juice and water and bring to a boil. Scoop dumplings in six generous spoonfuls and drop onto blueberries. Cover pot, reduce heat to low and simmer for 20 minutes without removing lid. Remove lid and simmer 10 minutes longer or until dumplings are cooked through. Serve warm with vanilla ice cream or fresh cream.

Recipe from Central Market Mill Creek - Culinary Resource Center
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