What to Cook Now

Blueberry Schlumpf

By • August 21, 2013 • 37 Comments

If you're like us, you look to the seasons for what to cook. Get to the market, and we'll show you what to do with your haul.

Today: If you can get your hands on wild blueberries, make this. If you can't, make it anyway.

Blueberry Schlumpf from Food52

You may be asking: What is a schlumpf?

Where does it come from? How does it relate to a cobbler, a grunt, a sonker, or its etymological doppelgänger, the slump? And why am I berating you with one more fruit dessert, at the end of the Summer of Strangely Named Fruit Desserts

My answer is this: when you have a family recipe with a funny name, you must share it. Especially when it requires five ingredients, one bowl, one pan, one spoon. Especially when it is sweet. 

Blueberry Schlumpf from Food52

For over a century my grandmother's relatives have spent their summers in Sorrento, Maine. My parents just recently hopped on the bandwagon, and they now spend the month of August summering. Nearly everyone there is a cousin, whether honorary or second or once removed. And at every gathering, my father's cousin Hasso always brings out a large pan full of blueberry schlumpf: a gooey mess of wild blueberries, topped with a second mess of sugar-butter-flour pebbles. Mess two sinks into mess one.

As I write this, my parents are up in Maine, engaging in leisure activities. I remain in New York, envious, closing my eyes hard and remembering the colors that the sky turns over the Atlantic when the sun begins to set and the clouds diffuse orange and pink light. 

I pick up a pint of Not Maine Blueberries at the market, and I do my best to fill the schlumpf-sized hole in my heart. 

Blueberry Schlumpf from Food52

Blueberry Schlumpf

Makes one 8 x 8 pan

For the filling
quart wild blueberries (conventional will do)
2 tablespoons flour
tablespoons sugar

For the topping
cup flour
1/2 cup brown sugar
1/2 cup butter

See the full recipe (and save and print it) here.

Photos by Eric Moran 

Jump to Comments (37)

Tags: wild blueberries, fruit desserts, maine

Comments (37)

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12 months ago Marian Bull

Marian is Food52's Associate Editor.

Not to worry! It doesn't sink into a traditional sense -- sometimes the topping will stay crumbly. Hope you enjoyed!

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about 1 year ago AnneB

I live one town over from Sorrento, and I can vouch that the local blueberries are fabulous. Last year I bought a 30-pound box of IQF (individually quick frozen) berries from a local producer, so I could bake and eat blueberries all year. Thanks for this recipe!

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about 1 year ago KtMcB

Please share name of scourge of QF blueberries!

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about 1 year ago AnneB

I got the blueberries at Allen's in Ellsworth, Maine. Here's a link to their website: http://www.allensblueberries...

If I recall correctly, the 30-pound box of gorgeous tiny wild blueberries was about $60 last year, and worth every penny (worth every square inch of freezer space they took up, too). That was the cash-and-carry price.

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I tripled the recipe -- still took just 10 minutes to put together. And was dee-licious!

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12 months ago Marian Bull

Marian is Food52's Associate Editor.

I'm so glad!

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about 1 year ago Margaret Preston

I love fruit, butter and flour in treats! I am going to make this with raspberries today after work:-)

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about 1 year ago Diane Hutchins

Do you recommend dark or light brown sugar?

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I used dark because that's all we had, and it worked well. But hopefully Marian will weigh in here with actual expertise!

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about 1 year ago KtMcB

Diane- I just asked Hasso ( Marans source for schlumpf recipe) your question and she says ALWAYS dark brown sugar!

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12 months ago Marian Bull

Marian is Food52's Associate Editor.

Yes -- I used dark as well!

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about 1 year ago Caroline

Gosh, Judith, can't you make a comment without disparaging someone else's contribution? Maybe everyone doesn't consider having an occasional treat "muddying up".

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about 1 year ago Judith Piper

I'd rather have my Purple Schmurtzl (named by Paula Annicchiarico, my amazing daughter at the age of 4. It is made by placing one cup of frozen blueberries into a blender and adding enough cold buttermilk to make it grind into a nice, smooth frosty drink. Sweeten it if you must with a little vanilla or sugar or whatever sweetener suits you. It's our family cooler for a hot summer day. No butter and flour here to muddy up the blood stream.

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Great name -- sounds good. But I do recommend the schlumpf; it was a big hit at a recent dinner for 12.

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about 1 year ago KtMcB

I so much prefer eating fruit whole as opposed to purée, will save that for when I am old with no teeth, or maybe a grandchild (also with no teeth!)

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about 1 year ago KtMcB

On my morning walk in Sorrento another cousin stopped to say hello asking why I have not stopped by her cottage. I told her I"d stop by on my way back......she said 'you can stop by but I won't be there, I'm going blackberry pickin!' I hope to time my visit to Bixie's after she has made her berry schlumpf!
Wild berries make all the difference!
Or at least get the small ones. Thanks Marian, Sorrento misses you. Happy vacationing to all!

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about 1 year ago sknauer

schlumpf is the german word for smurf :-)

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about 1 year ago AliGal

I love it!

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12 months ago Marian Bull

Marian is Food52's Associate Editor.

How perfect! They're both blue!

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about 1 year ago sknauer

schlumpf is the german word for surf :-)

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about 1 year ago Tedi

Would any fruit work for this? I'm not the world's biggest blueberry fan ;)

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about 1 year ago Tedi

Blah! Just saw the answer down below in more comments. My apologies!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Yup -- it's an equal-opportunity dessert. Enjoy!

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12 months ago LauriL

Trying saying peach schlumph 10 times real fast and by the time you do, the lil creations will be gone!! Before hypnotizing the lobsters (envision 8 lobsters in a head stand on the kitchen counter)one of our favorite cooks put together some hollowed out peach halves topped with the flour (almond meal), butter, and brown sugar. Oh, what a happy ending to our lobster feed!

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about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm making this next week when I'm on summer house cooking duty -- thanks Marian!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

So happy to hear this! I recommend doubling the recipe.

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about 1 year ago Vstarr71

Thinking of making this with the abundant blackberries on our property:))

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

That would be great! It works with any fruit, really.

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about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Love the name shlumpf! It reminds me of the French name for the smurfs (schtroumpfs!). The dessert doesn't look too bad either...

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about 1 year ago heartdrive

YES! Had the same thought. (What a rush of childhood memories coming back!) Schlumpf is actually what they're called in Germany and likely what this dish is named after.

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about 1 year ago Brette Warshaw

Shlumpf would be a great word for hang man

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Brilliant! I'll have to check to see if it's in the Scrabble dictionary, too.

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about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Serious magic happens when mess two sinks into mess one.

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about 1 year ago LauriL

Serious sink messing this weekend!!

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about 1 year ago Kitchen Butterfly

Schlumpf! Love it. Love learning about strangely named desserts, and family secrets :-) and summers behind the desk! I only just made a pandowdy, now I must make this!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I've found that strangely named desserts always taste better -- and make for more fun dinner conversation. Hope you enjoy!