I’m a Professional Baker and This Is the Most Incredible Cobbler I’ve EVER Eaten

For me, and especially for my kids, summer means berry season. And if there is a dessert that screams summer in the most delicious, buttery way, it’s this blueberry cobbler. Juicy fresh blueberries are the star of the show here — they burst with flavor and cook down into jammy perfection. The filling is truly irresistible with a splash of lemon juice that brightens everything up, and a pinch of coriander to add a gentle warmth. But let’s not forget the topping. It’s got crispy edges and is buttery soft in the middle. (I should probably admit that while shooting the photos for this recipe, I might have eaten the entire top — zero regrets.) 

This blueberry cobbler is perfect for a warm summer day — especially when you top it with a generous scoop of vanilla ice cream. So whether you’re serving it at a backyard BBQ or a family dinner, or you’re just scooping some into a bowl (or eating it straight out of a baking dish like I do), this dessert embraces what summer is all about.

I’m obsessed with cobbler (honestly, most of my family is, especially my mom), and let me tell you that this blueberry cobbler blows all the others out of the water. The filling is simple yet bursting with vibrant, juicy blueberries that slowly cook down alongside some lemon juice into this wildly good jammy layer with the addition of a secret twist: ground coriander. This warm, cozy spice makes the whole dessert feel like a comforting hug. But while the filling is amazing (and could be considered my favorite part), we have to talk about the topping. It’s golden, buttery, and has that perfectly crisp-on-the-outside, tender-on-the-inside vibe. After it bakes and has a chance to sit, the crust soaks up all those sweet blueberry juices, which makes it truly irresistible. It’s honestly pure joy.

1. Make the filling. Combine the blueberries, sugar, lemon juice, and ground coriander in a large bowl, and make sure to give them a good toss to combine.
2. Make the topping. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Pour in some of the heavy cream, and stir until a shaggy dough forms. Stir in the remaining heavy cream until fully combined. Divide the dough into 8 portions, and pat each one into a disk.
3. Bake and serve. Bake until the topping is turning golden-brown and the blueberry filling is bubbling. Remove from the oven and cool for at least 10 minutes before serving.