Blueberry Slump

This past summer I was part of a dinner series for the Maine Farmland Trust where I prepared two meals for the Artist's Residency Program. The menus were simple and featured what was fresh and in season. As I was deciding what to make, I realized I wanted to create a dessert that was traditional to Maine.

Searching the internet, I came across a recipe for Blueberry "Slump" which was said to be a traditional New England dessert. I was immediately intrigued by the name and the fact that it was cooked in a cast iron pan. So, I decided that would be the dessert of choice for both evening meals. 

I am certainly not a great baker and was easily confused when I saw Slump, Grunt, Buckle, and Cobbler all being referenced in the same recipe. As I continued to research, I realized that slumps are simply cooked on the stove top then finished in the oven with a sticky biscuit dough on top. 

No matter what you decide to all it, its fantastic, easy to make, and not too sweet. Plus, you get to eat it with ice cream which makes everything better!

* This recipe is an adaptation of the recipe found on Saveur.

Blueberry Slump


  • 2 cups freshly milled flour ( I use Maine Grains)
  • 1 1/2 cups Rapadura sugar, plus more for sprinkling
  • 4 1⁄2 teaspoons baking powder
  • 1 teaspoons sea salt
  • 4 tablespoons unsalted butter, cubed and chilled
  • 1 1⁄4 cups full fat milk
  • 1 1⁄2 pounds blueberries
  • 1 cup fresh orange juice
  • 1⁄4 cup fresh lemon juice
  • Vanilla ice cream, for serving


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.

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.