Try Something New With Your Blueberry Bounty Recipe

I wrote a Blueberry Slump Recipe that steams dumplings over simmering blueberries on the stovetop, a classic New England dessert that makes beating the heat surprisingly simple.

I stumbled into this Blueberry Slump Recipe last summer and it flipped my idea of fruit desserts. The bright pop of fresh blueberries with a touch of lemon zest and the way cornstarch rounds the juices is oddly thrilling, like a secret you want to tell.

It’s not preachy or precious, more like a bold little surprise that makes you look twice. I still think about those Blueberry Dumplings nestled in the juice, and how a spoonful feels mischievous on a hot afternoon.

Try it when you have a bounty, you might fall for it fast.

Ingredients

• blueberries are packed with fiber and antioxidants, sweet but a little tart, yum.
• adds pure sweet flavor, simple carbs, not healthy in big amounts but comforting.
• cornstarch thickens the filling, same calories as carbs, tastes neutral, not nutritious.
• lemon juice adds bright sourness and vitamin C, zest gives aroma, wakes it up.
• butter gives richness and mouthfeel, adds saturated fat, makes crust and filling silky.
• flour provides structure and carbs, not much protein, makes the biscuit tender.
• milk hydrates dough, adds some protein and fat, helps golden color and tenderness.

Ingredient Quantities

• 4 cups fresh or frozen blueberries (about 1 lb)
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (optional)
• pinch of salt
• 2 tablespoons unsalted butter
• 1 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup whole milk

How to Make this

1. In a large bowl toss 4 cups blueberries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest (if using) and a pinch of salt so the cornstarch gets evenly distributed and wont clump.

2. Heat a heavy 10 or 12 inch skillet over medium heat and melt 2 tablespoons unsalted butter. Add the blueberry mixture and stir until it comes to a gentle simmer, breaking up any big berries with the back of a spoon.

3. Let the berries bubble for about 4 to 6 minutes until the juices thicken and look glossy. If you’re using frozen berries you can start from frozen, just give it a couple extra minutes.

4. While the berries simmer, make the dumpling dough: whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

5. Cut 4 tablespoons cold unsalted butter into the dry mix with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea sized bits of butter still visible.

6. Pour in 2/3 cup cold whole milk and stir gently just until a soft, slightly sticky dough forms. Dont overwork it or the dumplings will be tough.

7. Drop heaping tablespoons of the dough onto the simmering blueberry base, spacing them out (you should get about 8 to 10). Immediately cover the pan with a tight lid and turn the heat to very low so they steam, not boil.

8. Steam the dumplings for 12 to 15 minutes without lifting the lid. They should puff up and feel springy when done. If a toothpick comes out clean they’re cooked through.

9. Remove the lid carefully, let sit a minute, then serve warm straight from the skillet with cream or vanilla ice cream. Tip: dont lift the lid while steaming or they’ll sink, and if your dough looks too wet add a sprinkle of flour, too dry add a splash more milk.

Equipment Needed

1. Large mixing bowl, big enough to toss 4 cups of berries and the dry mix
2. 10 or 12 inch heavy skillet (cast iron or heavy ovenproof), with a tight-fitting lid
3. Wooden spoon or heatproof silicone spatula, to stir and gently break up berries
4. Measuring cups and spoons for sugar, flour, cornstarch, milk, etc
5. Whisk for the dry ingredients and lemon juice, dont overmix though
6. Pastry cutter or two forks (or your fingers) to cut cold butter into the flour
7. Tablespoon or small ice cream scoop to drop the dumpling dough into the skillet
8. Toothpick or cake tester to check doneness, plus oven mitts or pot holders for safety

FAQ

Try Something New With Your Blueberry Bounty Recipe Substitutions and Variations

• Blueberries: swap for mixed berries like raspberries or blackberries, or use pitted cherries, same volume (4 cups). It may be a bit more tart with raspberries.
• Granulated sugar (3/4 cup): use light brown sugar 1:1 for a deeper caramel note; or try maple syrup or honey at about 2/3 the volume and reduce other liquid a little; coconut sugar works 1:1 too.
• Cornstarch (2 tbsp): arrowroot powder 1:1 for a clear glossy filling; tapioca starch works about 1:1; or use all purpose flour at roughly double the amount but cook longer to remove raw taste.
• Whole milk (2/3 cup): replace with buttermilk 1:1 for tang and fluffier biscuits; or use unsweetened oat or almond milk 1:1 for a dairy free option, biscuits will be slightly less rich.

Pro Tips

– If you use frozen blueberries, toss them with the sugar and cornstarch while still frozen so the starch sticks better, and give the fruit an extra 2 to 4 minutes simmer time. If the filling looks too thin before you add the dumplings, boil it uncovered for a minute to concentrate the juices, then turn the heat down before dropping the dough.

– Keep the dumpling butter really cold and cut into pea sized pieces, and stir the milk in just until it comes together. Overworking makes them dense, so stop as soon as you can form loose spoonfuls.

– When you cover the skillet, make sure the lid fits tight. If your lid leaks steam, press a sheet of foil over the pan first then lid on top, lower the heat to the lowest setting and resist the urge to peek until the timer says done.

– For extra flavor pop, add a little vanilla (1/2 teaspoon) or a pinch of cinnamon to the dough or the blueberry mix, and finish the warm dumplings with a pat of butter or a splash of cream right before serving. If you want browned tops, carefully move the skillet under a hot broiler for 30 to 60 seconds but only if your pan is oven safe.