Blueberry Slump

This is a great dessert that can be made over the campfire or at home.  I got really inspired by campfire recipes while Nick and I were camping at Lake Mary in the UP.  Plus, I love blueberries and vanilla ice cream.

INGREDIENTS

2 cups flour
1 3⁄4 cups sugar, plus more for sprinkling
4 1⁄2 tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 1⁄4 cups milk
1 1⁄2 lb. blueberries
1 cup fresh orange juice
1⁄4 cup fresh lemon juice
Vanilla ice cream, for serving

DIRECTIONS

• Whisk together flour, 1⁄4 cup sugar, baking powder, and 1⁄2 tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
• Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2-3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.