Blueberry Schlumpf

August 21, 2013

Author Notes: I got this recipe from my father's distant cousin, Hasso, who serves it each year in Sorrento, Maine. Make a double batch, serve it hot and gooey, and be sure you have some vanilla ice cream on hand.Marian Bull

Makes: one 8 x 8-inch pan


For the filling

  • 1 quart wild blueberries (conventional will do)
  • 2 tablespoons flour
  • 2 tablespoons sugar

For the topping

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, cut into pieces
In This Recipe


  1. Preheat your oven to 350 °F.
  2. Mix the filling ingredients and put in an 8 x 8 baking dish.
  3. Mix the topping roughly (so that it's still lumpy) and sprinkle over top. Bake for 30 minutes. Serve hot, preferably with vanilla ice cream.

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