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Blueberry Slump

Well, I guess I will call it a Blueberry Slump – though I made it with a combo of wild Huckleberries left over from this past summer, that I found tucked away in my freezer.

I like it…but I am sure neither the husband or child will like it. It tastes a lot better hot than cold as well.


Blueberry Slump


4 cups fresh or frozen Blueberries, thawed

1/2 cup cornmeal

1/2 cup silken tofu, pureed in a mini food chopper

1 Tbsp unsalted butter, melted

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp cinnamon

4 packets Truvia or 3 Tbsp sugar

1/2 cup fat free milk


Heat the oven to 350*.

Lightly grease or spray a 8×8″ glass baking dish. Put the Blueberries in.

In a medium bowl combine everything else. Drizzle it over the berries. Bake for 45 minutes or until browned on top.

Serve with:

3 Tbsp light sour cream

2 Tbsp brown sugar

Mix well and spoon over servings of the Blueberries.


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