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A new favorite blueberry dessert

Posted by Sheryl Julian  August 2, 2010 06:47 PM

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blueberryslump.JPGBread and berries are a winning combination. You'll find something called "not quite French toast" in this week's Food section, which is served with berries.

This is a slump, an old dessert that uses ordinary toasting bread cut into triangles and layered in a dish with blueberries and lemon cooked with sugar. The bread soaks up the berry mixture and gives the pudding a little heft. It's a wonderful, easy summer dessert, reminiscent of a pie, without the fuss.

Blueberry slump

Serves 6

4 tablespoons unsalted butter, melted

3 pints fresh blueberries, picked over

1/2 cup sugar

Grated rind and juice of 1 lemon

3 tablespoons water

12 slices toasting bread

Extra sugar (for sprinkling)

1. Set the oven at 375 degrees. With the butter, butter a deep 2 1/2 quart baking dish.

2. In a saucepan over medium-low heat, combine the berries, sugar, lemon rind and juice, and water. Cook, stirring often, for 5 minutes or until some of the berries collapse.

3. Butter the bread. Cut the slices on the diagonal into quarters.

4. Add a spoonful of the berry juices to the dish. Add a layer of bread, buttered sides up, then berries and sauce. With the back of a spoon, press down on the mixture so the bread absorbs the juices. Continue layering, ending with bread arranged to form a pattern. Sprinkle the bread with sugar.

5. Bake the slump for 20 to 25 minutes or until the top is golden. Watch it carefully so it does not burn.

6. Cool for 5 minutes. Serve with vanilla ice cream or heavy cream. Sheryl Julian  

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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