Blueberry Slump

  • Serves

    serves 8


A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a "slump," "grunt," or "cobbler," depending on who you're asking. This recipe first appeared in our June/July 2012 issue along with Nick Malgieri's story Mother of the Blues.


  • 2 cups flour
  • 1 34 cups sugar, plus more for sprinkling
  • 4 12 tsp. baking powder
  • 1 tsp. kosher salt
  • 4 tbsp. unsalted butter, cubed and chilled
  • 1 14 cups milk
  • 1 12 lb. blueberries
  • 1 cup fresh orange juice
  • 14 cup fresh lemon juice
  • Vanilla ice cream, for serving


Step 1

Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

Step 2

Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2-3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

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