Recipe: The Ultimate Fresh Blueberry Cobbler

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.

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.