Hear Deanna Fox talk about baking Blueberry Slump on Food Friday!
Ingredients
1½ pounds (about 4 cups) blueberries, fresh or frozen
1 cup fresh lemon juice
1½ cups sugar, plus more for sprinkling, divided
1 teaspoon kosher salt, divided
2 cups all-purpose flour
4½ teaspoons baking powder
4 tablespoons unsalted butter, cubed and cold
1¼ cups milk
Preparation
Preheat the oven to 400 degrees Fahrenheit. In a large oven-safe skillet (preferably cast iron), combine the blueberries, lemon juice, 1¼ cup of sugar, and ½ teaspoon of salt. Simmer over medium heat until the sugar is dissolved.
Meanwhile, whisk together the flour, remaining sugar, baking powder, and remaining salt in a large bowl. Add the butter and use your fingers to rub it into the flour mixture to create crumbs. Add milk and stir just until the dough is moistened (you might need slightly less or more milk).
Remove the pan from the heat and use two spoons to drop balls of dough across the top of the fruit mixture. Sprinkle the tops of the dough portions with a bit of sugar. Put in the skillet in the oven and bake for 25 minutes, or until much of the juice from the berries has thickened and reduced. Serve hot, best with vanilla ice cream.
Serves 8
