Personal

Car Stuff

Extras

Blueberry Slump

A sticky biscuit dough is dropped onto blueberries in this classic New England dessert.
From: Saveur SERVES 8

2 cups flour
1¾ cups sugar, plus more for sprinkling
4½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1¼ cups milk
1½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving

Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12" cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2–3" oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.