Blueberry Slump
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Writer: Judy Shortsleeve / Photographer:
Ingredients
Blueberry Slump:
- 1 quart Blueberries
- 1 cup Sugar
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 cup Water
- 1 tbsp Lemon juice
Biscuit Dough:
- 2 cups Flour
- 4 tbsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Sugar
- 4 tbsp Butter
- 4 tbsp Pure lard
- 3/4 cup Milk
- Confectioners' sugar
- 1-1/2 cups Heavy Cream
Instructions
Blueberry Slump:
- Pick over and wash the blueberries. Place in a 2 quart baking dish. Sprinkle with the cup of sugar mixed with the cinnamon and nutmeg. Moisten with the water and lemon juice. Stir lightly with a fork.
- Bake at 350° for 20 minutes. Stir again and bake for 10 more minutes. Increase the oven heat to 425° and remove the blueberries while making the biscuit dough.
Biscuit Dough:
- Sift the flour, baking powder, salt and two tablespoons sugar into a bowl. Work the butter and lard in with your fingertips. Moisten the dough with the milk.
- Drop by tablespoons onto the hot blueberries. Return to the oven and bake until the biscuits have risen well and are golden brown, or about 35 minutes.
- Sprinkle with confectioner’s sugar. Serve with plenty of cream.
Notes
This recipe is from A Cookery & Memories from Old Bourne cookbook by The Bourne Society for Historic Preservation. It also appeared in the Spring 2015 issue of Cape Cod HOME.
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