Fresh wild Maine blueberries make the best blueberry pies and cobblers, but if you can’t find them, then frozen will do. And if you can't find any wild Maine blueberries, then regular blueberries will do.

I love a good blueberry pie, but when I’m short on time, this cobbler is the next best thing because it is quick and easy to assemble and bakes in no time. 

This recipe is so easy, it's almost impossible to mess up.  And because it comes together so quickly, it's a great summer dessert when you don't want to be spending time slaving over the hot stove.

Topped with a scoop of homemade vanilla ice cream or dollop of whipped cream, it’s a favorite summer dessert when blueberries are in season, although I always make sure to get some bags of berries into the freezer so we can enjoy this dessert year round.

The recipe is very versatile also. You can bake it in an 8" square baking dish, a pie plate or even an 8" round cake pan. Or you can be fancy and bake individual cobblers in mini cocottes. That's my favorite way to serve this cobbler.

Either way, it's the same recipe, but the individual servings will cook a bit faster - so check them after about 25 minutes.

I love the addition of cardamom in this recipe. If you don't have any, you can substitute cardamom, but do yourself a favor and add a jar of cardamom to your spice drawer. 

I think you'll find yourself using it more often than you might think. love the subtle flavor of cardamom and will generally use it in any recipe that calls for cinnamon. 

And of course I use vanilla bean paste, but you can sub in an equal amount of vanilla extract.

This recipe has been adapted from The Fresh Eggs Daily Cookbook (HarperCollins, 2022). 

Maine Wild Blueberry Cobbler

Preheat the oven to 375 degrees F.

In a large mixing bowl, combine the blueberries, brown sugar, cornstarch, lime zest and juice, cardamom and nutmeg, and stir until well mixed. Pour into an 8-inch square baking dish or divide among six mini cocottes or oven-proof ramekins.

In a small bowl, whisk the flour, sugar, baking powder and salt. Set aside. In a medium mixing bowl, whisk together the egg, milk and vanilla bean paste. Gradually add the flour mixture to the egg mixture, whisking or stirring until the ingredients are just combined. 

Drop the batter by rounded spoonfuls evenly over the blueberry mixture, trying to cover most of the berries (but it's okay if some peek through!).

Bake in a preheated oven for 35 to 40 minutes (25 to 30 minutes if making the individual cobblers) until the topping is golden brown and the filling is thick and bubbly. 

Remove from  the oven and let cool slightly, then serve with vanilla ice cream or whipped cream on top.

Baking tip: Set the individual cobblers on a baking sheet in the oven make it easier to put them in and pull them out.

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