Blueberry Slump Recipe

Blueberry Slump Recipe

Makes 6 servings, ½ cup per serving
4 cups frozen blueberries
¼ cup sugar
½ cup water
½ teaspoon ground cinnamon
1 teaspoon cornstarch (optional)
For biscuits:
½ cup white whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
2 teaspoons butter
½ cup milk, plus one tablespoon

Preheat oven to 400 F. In a 10 inch oven proof skillet, mix blueberries, sugar, water, and cinnamon. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes until thickened. Add corn starch if you believe the blueberry syrup isn’t thickened enough for your tastes.
While blueberries are simmering, mix flour, sugar, baking powder, and butter with your hands until it resembles coarse crumbs. Add milk and stir until just moistened.
When blueberries are cooked, drop batter in 6 small portions and transfer the skillet to the oven. Bake for 17-20 minutes until biscuits are golden brown. Serve when warm.

For one serving = 150 calories, 2.2 g fat, 1.1 g saturated fat, 32.9 g carbohydrates, 21.2 g sugar, 2.8 g protein, 3.5 g fiber, 11 mg sodium, 4 Points+

Adapted from Snack Girl