It was positively summer-like this weekend and the allure of blueberries on sale at the store was too much to pass up. I was inspired to bake a slump when I saw this recipe in the Saveur 100 issue.
I love how the moist, buttery crumb pairs perfectly with the fresh, plump blueberries. It’s topped with a streusel that caramelizes in the oven for a nice texture contrast. We’ve been devouring huge pieces for dessert, but I think it’s safe to say this would be lovely for breakfast or brunch with a cup of coffee.
Blueberry Slump [serves 8]
2 1⁄4 c flour
1 1⁄4 c sugar
2 T unsalted butter, cut into 1⁄2″ cubes, chilled, plus 8 T melted
1⁄2 t baking powder
1⁄2 t kosher salt
1⁄2 c dry white wine
1 t vanilla extract
1 lb fresh or frozen thawed blueberries
To make the crumb topping, combine 1⁄4 c flour, 1⁄4 c sugar and 2 T chilled and cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. [Alternatively, you could use a pastry cutter.] Refrigerate for 30 minutes.
Heat oven to 350° F. Coat a large glass lasagna/roasting pan [mine is 11 1/2″ x 9 1/2″] with butter [or cooking spray] and dust lightly with flour. Shake out any excess flour and set aside.
In a medium bowl, sift together remaining flour, baking powder, and salt; set aside. In a measuring cup, whisk together melted butter and wine; set aside.
In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Pour batter into prepared pan and top with berries in a single layer. Sprinkle reserved crumb topping evenly over berries. Bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes.
Adapted from this recipe in Saveur, Issue 126. Next time I might swap almond extract for the vanilla, and add a dash of cinnamon to the streusel topping!