Stovetop Blueberry Slump

Name: Stovetop Blueberry Slump
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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)

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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.

Finished blueberry slump in a black cast iron skillet.

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.

Recipe Snapshot: Stovetop Blueberry Slump

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Cuisine: American, Vintage

Cooking Method: Stovetop
Primary Ingredients: Blueberries, orange juice, lemon juice, butter, flour, sugar
Skill Level: Easy

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What You’ll Like About 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

Ingredients for baking: blueberries, flour, sugar, milk, lemon juice, orange juice, butter, zest, baking powder, spices.

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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 the dumplings.
Baking powder – Baking powder makes the dumplings rise so they’re light and fluffy. Check the date on yours to make sure 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.

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.

How to Make Stovetop Blueberry Slump

Prepare the Dumpling Dough

A glass bowl of flour mixture with a fork, next to a cup of milk and a floral towel on a white surface.

STEP 1. 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.

A bowl of blueberries, a bowl of sugar with cinnamon, and a bowl of batter on a white surface with a floral towel.

STEP 1 (cont’d.) Stir in the milk until just combined.

STEP 2. Cover and refrigerate the dough until ready to use.

Make the Blueberry Filling

Cast iron skillet with fresh blueberries, sugar, cinnamon, and lemon zest, plus a wooden spoon on the side.

STEP 3. 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.

Cast iron skillet with bubbling blueberry mixture, wooden spoon, and baking ingredients on a white countertop.

STEP 4. Place over medium-low heat and bring to a simmer. Cook for 15 minutes, stirring occasionally.

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Cook the Dumplings

Cast iron skillet with blueberry filling and dumpling dough on top, surrounded by blueberries, lemon, and utensils.

STEP 5. Remove the dough from the refrigerator and drop heaping spoonfuls onto the hot filling.
STEP 6. 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.

A skillet of blueberry cobbler with dumplings on top, surrounded by fresh blueberries, lemon, and utensils.

STEP 7. 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.

A bowl of blueberry slump with a scoop of ice cream and a spoon.

Serve

STEP 8. 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.

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 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.

A serving of blueberry slump with a scoop of vanilla ice cream.

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.

Have a question or thought to share?

If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.

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