This is a slump, an old dessert that uses ordinary toasting bread cut into triangles and layered in a dish with blueberries and lemon cooked with sugar. The bread soaks up the berry mixture and gives the pudding a little heft. It's a wonderful, easy summer dessert, reminiscent of a pie, without the fuss.
4 tablespoons unsalted butter, melted
3 pints fresh blueberries, picked over
1/2 cup sugar
Grated rind and juice of 1 lemon
3 tablespoons water
12 slices toasting bread
Extra sugar (for sprinkling)
1. Set the oven at 375 degrees. With the butter, butter a deep 2 1/2 quart baking dish.
2. In a saucepan over medium-low heat, combine the berries, sugar, lemon rind and juice, and water. Cook, stirring often, for 5 minutes or until some of the berries collapse.
3. Butter the bread. Cut the slices on the diagonal into quarters.
4. Add a spoonful of the berry juices to the dish. Add a layer of bread, buttered sides up, then berries and sauce. With the back of a spoon, press down on the mixture so the bread absorbs the juices. Continue layering, ending with bread arranged to form a pattern. Sprinkle the bread with sugar.
5. Bake the slump for 20 to 25 minutes or until the top is golden. Watch it carefully so it does not burn.
6. Cool for 5 minutes. Serve with vanilla ice cream or heavy cream. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.