Shirley's Recipes

Source: The Oregonian FOODday/June 1996\\

Source: The Oregon FOODday/June 1996\\

Fresh cream, sour cream, yogurt or ice cream\\

Preparation: combine, simmer\\

Servings: 6

Name: Blueberry Slump
Key Ingredient: blueberries
Preparation: combine; simmer
Cuisine: American
Source: Newspaper
Food Group: fruit
Meals: dinner
Courses: dessert
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :30
Servings: 6

4 cups fresh or frozen blueberries
1 cup granulated sugar, divided
1/2 cup water
2 tablespoons butter or margarine
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2 percent milk
Fresh cream, sour cream, yogurt or ice cream Ground cinnamon or nutmeg, optional

Combine the blueberries, 3/4 cup of the sugar, water and butter in a saucepan. Bring to a boil, reduce heat and simmer.

In a small bowl, mix the flour, baking powder, salt and remaining 1/4 cup of sugar and milk to make a stiff batter. Spoon the batter over the blueberry mixture. Cover tightly and simmer 12 minutes. Do not uncover during the cooking time.

Serve hot with cream, sour cream, yogurt or ice cream. Sprinkle with cinnamon or nutmeg, if using.