Blueberry slump

No, it's not blueberry season in Ontario quite yet - but when I want to make a dessert that P just loves, it has to be blueberry slump. This recipe is a family favorite, and while not the most attractive of desserts, it may just be the most delicious. No messing with a crust, it can be thrown together any time, and showcases fresh blueberries in a way no pie or cobbler can.

Blueberry slump is delicious with vanilla ice cream. Whipped cream can be an acceptable substitute, but the coldness of the ice cream with the warmth of the slump is incomparable.

Alice Smith's Blueberry Slump
(with a nod to Helen Hubbard for passing down the recipe)
serves 4 - 6

for the "slump":
2 1/2 cups fresh blueberries
1/3 cup sugar
dash of salt
1 cup water
1 Tbsp lemon juice

for the dumplings:
1 cup flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp butter
1/2 cup milk

Bring blueberries, sugar, salt, and water to boiling in large saucepan. Cover; simmer for 5 minutes. Add lemon juice. Meanwhile, mix together dry ingredients, ensuring there are no lumps. Cut in butter until the mixture resembles a coarse meal. After the lemon juice has been added to the blueberry mixture, stir the milk into the dumpling mixture until the flour is dampened. Drop the dumpling batter from the tip of a tablespoon into the bubbling sauce, making 6 dumplings - do not let them overlap. Cover tightly; cook over low heat for 10 minutes without peeking. Serve hot.

It is okay to let the slump stand in the pan after the cooking has ended, but remove it from the heat so the sauce does not continue to thicken. This recipe can also be made using frozen blueberries. The recipe also halves easily. Leftover slump is tasty, though it is best served fresh and warm.