I grew up close enough to Maine to know that summer wasn't summer unless there were heaps of blueberries involved. That meant not only spending at least a few Saturdays at U-pick farms, but also drives up the coast that involved stopping on the side of the road whenever we saw a glimmer of wild berries. Blueberry muffins, pies, and cobblers were soon to follow. I still can't go a summer without churning these three things out of my kitchen.
This is the cobbler I am making this year. It's the ultimate because it's exactly what a good blueberry cobbler should be: It's sweet and juicy, bound to stain your teeth a little, and just asking for the biggest scoop of vanilla ice cream. It's also got a tiny secret that makes it the "blueberriest" of blueberry cobblers — and it's not just adding more blueberries.
Ultimate Fresh Blueberry Cobbler: Watch the Video
A Pinch of Ground Coriander Is the Secret to the Ultimate Blueberry Cobbler
Blueberry cobbler recipes abound, but this one is special — and that's thanks to the pinch of ground coriander in the filling. The tip comes from pastry guru Stella Parks, over at Serious Eats, who adds a touch of coriander to her blueberry muffins. After baking her version ourselves, we were hooked: The spice's citrusy, bright flavor actually enhances the flavor of the blueberries, making the fruit seem sweeter and, really, the best version of itself. You won't taste the coriander in this cobbler, but what you will taste is jam-packed blueberry flavor, which is exactly what anyone could ever want.
Baked in a large pan for a party, or divided among individual ramekins so no one needs to share, this is sure to be a cobbler that will become a regular addition to your summer recipe rotation.
The Ultimate Fresh Blueberry Cobbler
Serves 6 to 8
fresh blueberries (5 cups or 1 1/2 pounds), washed and dried well
plus 3 tablespoons granulated sugar, divided
freshly squeezed lemon juice
1 1/2 cups
all-purpose flour, plus more for kneading
1 1/2 teaspoons
1 1/2 cups
heavy cream, divided
Vanilla ice cream or whipped cream, for serving (optional)
Arrange a rack in the middle of the oven and heat to 375°F.
Place the blueberries, 1/2 cup of the sugar, lemon juice, and coriander in a large bowl and toss to combine. If you'd like a more firmly set cobbler, mix in the cornstarch. Transfer the mixture to an 8x8-inch baking dish or divide among 8 (6-ounce) ramekins.
Place the flour, remaining 3 tablespoons of sugar, baking powder, and salt in a large bowl and whisk to combine. Pour in 1 1/4 cups of the cream and stir until a shaggy dough forms. Add the remaining 1/4 cup cream and stir to combine.
Turn the dough out onto a well-floured work surface. Knead the dough just until it comes together, about 30 seconds. Divide the dough into 8 portions and pat each one into a disk and 1/3-inch thick. If baking in an 8x8-inch baking dish, shingle the disks on top of the blueberries to make a "cobblestone" look. If using ramekins, top each ramekin with a disk of dough.
Place the baking dish or ramekins on a baking sheet to catch drips, or place aluminum foil beneath it in the oven. Bake until the topping is turning golden-brown around the edges and the fruit filling is bubbling, 25 to 30 minutes for the individual ramekins, or 45 to 55 minutes for the 8x8-inch baking dish.
Remove from the oven and cool for at least 10 minutes before serving. Serve warm or at room temperature, topped with vanilla ice cream or whipped cream if desired.
Make ahead: The cobbler topping can be made and stored in the refrigerator for up to 3 days, then patted into disks just before baking. You can also make the disks, freeze them on a parchment-lined baking sheet, and transfer them to a freezer bag for up to 3 months. Place the frozen disks directly on the fruit filling just before baking and bake the cobbler for about 5 more minutes, until the topping is golden-brown.
Storage: Leftovers can be covered tightly in the refrigerator for up to 3 days.