Recipe: Maine Wild Blueberry Slump - here ya go Donna

[Guest guest]

Donna,

the recipe you posted seemed similar to this. This is from my Best of

Food & Wine Cookbook. Here's what they say about it:

 

Slump, like cobbler, is a Down East term for various types of baked

fruit desserts with some kind of batter topping. Main wild blueberries

are tiny and tangy-sweet with an intense flavor. Raspberries,

blackberries or pitted cherries could be substituted. Adjust the sugar

according to the sweetness of the fruit.

 

6 Servings

 

4 cups Main wild blueberries (or your choice of fruit)

1 cup sugar

1 cup flour

1 1/2 tsp baking powder

pinch of salt

2 Tbsp unsalted butter

3/4 cup milk

1/2 tsp vanilla extract

 

1. Preheat over to 375. Generously butter a 7-8 cup baking dish.

Gently toss the blueberries with 3/4 c sugar and turn into the

prepared dish.

 

2. Using a fork, toss together the flour, baking powder, salt and

remaining 1/4 c sugar.

 

3. In a small saucepan, melt the butter in the milk over low heat. Add

the warm milk and the vanilla to the dry ingredients and stir to

blend. The batter will be thick.

 

4. Spread the batter evenly over the blueberries and bake for 45

minutes, or until the top is nicely browned. Let cool for 5 minutes.

Can be served with vanilla ice cream, whipped cream, or half-n-half.