"My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of farm cream on the table. My husband and I have been eating it for 58 years, but the recipe is even older! —Eleanore Ebeling, Brewster, Minnesota..."
INGREDIENTS
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3 cups fresh or frozen blueberries
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1/2 cup sugar
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1-1/4 cups water
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1 teaspoon finely grated lemon peel
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1 tablespoon lemon juice
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1 cup all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon butter
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1/2 cup milk
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Cream or whipped cream, optional