SKILLET BLUEBERRY SLUMP

Skillet Blueberry Slump image

My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We've been enjoying slump desserts for 60 years. -Eleanore Ebeling, Brewster, Minnesota

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup 2% milk
Vanilla ice cream

Steps:

Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally., Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Drop batter in 6 portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream.

Nutrition Facts : Calories 239 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 355mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.