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Blueberry Slump

Blueberry Slump

Course: Desserts


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


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.


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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