If you’re craving a dessert that’s naturally sweet, easy to make, and bursting with fruity goodness, this Blueberry Slump is the perfect choice! With most of the sweetness coming straight from the blueberries, we keep the added sugar to a minimum, letting the fruit’s flavor shine through. A “slump” is a classic New England dessert where fruit is simmered until juicy and bubbling, then topped with tender, biscuit-like dumplings that cook right on the stovetop. It’s a delightfully rustic dessert, featuring fluffy, orange-scented biscuits nestled over a simmering pot of warm, juicy blueberries. The aroma of orange zest and gentle spices fills your kitchen, making it a treat for all the senses. Serve it warm, and, if you like, add a dollop of Greek vanilla yogurt or frozen yogurt on top. Not only is it fun to make, but it’s sure to become a cozy favorite for gatherings or a casual night in!
Dr. Blake’s Top Tip: Blueberries are my favorite fruit because of their high antioxidant content, flavor profile, and color. A cup of blueberries a day may actually keep the doctor away.
- Yield: 8 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar, divided
Pinch of salt
1 cup low fat buttermilk
2 tablespoons unsalted butter, melted and cooled
Grated zest of one large orange, about 2 teaspoons, plus more for garnish,
1 quart fresh or frozen blueberries, about 4 1/2 cups
Fresh squeezed juice of one large orange, about 1/3 cup
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 tablespoon cold water
Low or no fat Greek vanilla yogurt or frozen yogurt, for serving, optional
Instructions
- Using a medium bowl, whisk together the flour, baking powder, baking soda, 2 tablespoons sugar and salt. Add buttermilk, butter and grated orange zest, stirring until just blended. Do not overmix, set aside.
- Using a large saucepan over medium high heat, combine the berries, remaining tablespoons sugar, orange juice, ginger and cinnamon. Bring to a boil, reduce to medium and cook, stirring frequently, until berries release their juices and start to break down, about 4 minutes. Using a small bowl, dissolve the cornstarch in the cold water and add to the blueberry mixture, stirring to combine.
- Reduce heat to a low simmer. Using your hands, divide the dough in half and in half again. Portion each quarter of dough into fourths and drop biscuits over the top of the blueberries. Cover and simmer until the biscuits are spongy to the touch and a toothpick inserted in the center comes out clean, about 15 minutes. Remove from heat and let cool slightly before serving warm. Garnish with orange zest and top with low or no fat Greek vanilla yogurt or frozen yogurt, if desired.
