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How can you possibly make a warm fruit dessert in the summer without heating up the kitchen? My Stovetop Blueberry Slump recipe with juicy berries and soft dumplings is the answer–no oven needed!
In the vast world of desserts, my favorites will always be those that involve warm fruit and dough. No matter whether you call it a crisp, cobbler, crumble, grunt, slump, buckle, betty, or pandowdy, I like it. Period. And if it has a scoop of ice cream along with it, all the better.
Just in case you’re curious about all those terms for fruit desserts that I rattled off, there’s an excellent post on King Arthur Baking that breaks it all down.
We have several blueberry bushes in our backyard, and this year, they are loaded with berries. We’re watching them closely so that we can grab as many as possible before the squirrels get to them. That battle with the squirrels is an annual ritual around here. Ugh.
But, back to the Stovetop Blueberry Slump! This recipe is just the perfect end to a meal, no matter the weather, but we really enjoy it when the blueberries are fresh from the backyard. Add a scoop of vanilla ice cream or a drizzle of half-and-half, and you have a delicious, satisfyingly sweet ending to the day.
Why I Recommend This Recipe
- Quick and easy: The steps are very easy to follow and it’s ready to serve in under an hour.
- It’s versatile: It can be made with either fresh or frozen blueberries. You can also use blackberries, raspberries, or a combination.
- It’s oh-so comforting: The warm, juicy blueberry filling and steamed dumplings are just a perfect pairing.
Ingredient Notes
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- All-purpose flour – Of course, you’ll need flour for the dumplings! Any brand you like is fine. I typically use White Lily for any baking.
- Granulated sugar – White, granulated sugar is used in both the filling and dumplings.
- Baking powder – Baking powder makes the dumplings rise so they’re light and fluffy. Check the date on yours to make it’s not expired!
- Butter and milk – Both should be cold when adding them to the dumpling dough.
- Blueberries – Well, they’re just the star of the show, aren’t they? If you don’t have access to fresh blueberries, you can use frozen.
- Fresh orange juice, fresh lemon juice, and lemon zest – Blueberries always benefit from a bit of citrus in a recipe. Same here. These ingredients really enhance the overall flavor.
- Cinnamon – Ground cinnamon adds a warm background flavor to the blueberry filling. I love the fragrance of Saigon cinnamon.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Stovetop Blueberry Slump
Prepare the Dumpling Dough
- In a medium bowl, combine the flour, ¼ cup of sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Cover and refrigerate the dough until ready to use.
Make the Blueberry Filling
- In a cast-iron skillet, combine the blueberries, orange juice, lemon juice, lemon zest, cinnamon, and the remaining 1/2 cup of sugar. Mix well.
- Place over medium-low heat and bring to a simmer. Cook for 15 minutes, stirring occasionally.
Cook the Dumplings
- Remove the dough from the refrigerator and drop heaping spoonfuls onto the hot filling.
- Cover the pan tightly with a lid and allow the dumplings to steam over medium-low heat for 20 minutes. Do not lift the lid during this time.
- After 20 minutes, check the dumplings with a toothpick or wooden skewer. If it comes out clean with no dough clinging to it, the dumplings are cooked and the slump is ready to serve.
Serve
- Spoon the hot blueberry slump into bowls and serve with a generous scoop of vanilla ice cream or a drizzle of cream.
Troubleshooting Tips
- Dumplings didn’t rise? Check the date on your baking powder to make sure it’s fresh and active.
- Dough too sticky? Add a wee bit more flour to the dough if it’s too wet and sticky to handle.
- Filling too watery? Thicken the filling by letting it simmer just a little bit longer before adding the dumplings.
Recipe Variations
- Make a mixed berry slump by replacing some of the blueberries with blackberries and/or raspberries.
- Add 1/4 teaspoon of ground nutmeg or allspice along with the cinnamon for a subtle change in the spice.
- Use a gluten-free flour blend instead of the all-purpose flour.
Serving Suggestions
I love serving hot fruit desserts while they’re still nice and warm, with a generous scoop of vanilla ice cream on top. The cold, creamy ice cream melts into the hot, juicy berries for a great balance of flavors and textures.
It’s also great with a dollop of whipped cream or a drizzle of half-and-half.
How to Store any Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm a portion in the microwave for about 30 seconds or until heated through.
More Recipes You’ll Like
If you’re enjoying this post, then you’ll definitely want to check out my Apple Cranberry Crisp, Easy Southern Blackberry Cobbler, Baked Apples with Cranberries and Pecans, and Easy Homemade Pineapple Cobbler recipes!
Questions About Stovetop Blueberry Slump
Are slump and grunt the same dessert?
Yes, slump and grunt are the same dessert. The names just vary in different geographical areas.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. There’s no need to thaw them; just add a few extra minutes to the simmering time.
What if I don’t have fresh lemon or orange juice?
You can use bottled lemon juice and and orange juice in place of fresh.
Can I make this recipe dairy-free?
Yes. Substitute the butter with a dairy-free alternative and use a non-dairy milk like almond or soy milk.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
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Stovetop Blueberry Slump
My Stovetop Blueberry Slump recipe with juicy berries topped with soft dumplings is perfect for summer – no oven needed!
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Course: Desserts
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 8 servings
Calories: 205kcal
Author: Lana Stuart
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter cubed and chilled
- ½ cup milk
- 3 cups blueberries fresh or frozen
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- Vanilla ice cream for serving
Instructions
In a medium bowl, combine the flour, ¼ cup of sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
Cover and refrigerate the dough until ready to use.
In a cast-iron skillet, combine the blueberries, orange juice, lemon juice, lemon zest, cinnamon, and the remaining 1/2 cup of sugar. Mix well.
Place over medium-low heat and bring to a simmer. Cook for 15 minutes, stirring occasionally.
Remove the dough from the refrigerator and drop heaping spoonfuls onto the hot filling.
Cover the pan tightly with a lid and allow the dumplings to steam over medium-low heat for 20 minutes. Do not lift the lid during this time.
After 20 minutes, check the dumplings with a toothpick or wooden skewer. If it comes out clean with no dough clinging to it, the dumplings are cooked and the slump is ready to serve.
Spoon the hot blueberry slump into bowls and serve with a generous scoop of vanilla ice cream or a drizzle of cream.
Notes
- Make a mixed berry slump by replacing some of the blueberries with blackberries and/or raspberries.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm a portion in the microwave for about 30 seconds or until heated through.
Nutrition Information
Serving 1 | Calories 205kcal | Carbohydrates 42g | Protein 3g | Fat 4g | Saturated Fat 2g | Polyunsaturated Fat 0.3g | Monounsaturated Fat 1g | Trans Fat 0.1g | Cholesterol 9mg | Sodium 259mg | Potassium 124mg | Fiber 2g | Sugar 27g | Vitamin A 174IU | Vitamin C 16mg | Calcium 89mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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