As much as we love blueberry pie and blueberry muffins, in the pantheon of summer blueberry recipes, we’d stand by this easy blueberry cobbler recipe time and time again. Why? It goes from concept to cooling rack in less than an hour, and the prep time required maxes out at 10 minutes. It’s a beautifully straightforward blueberry dessert, perfect for summer entertaining. 

Recipe information

• Total Time: 50 minutes
• Yield: 4–6 servings

Ingredients

6 Tbsp. (3 oz.) unsalted butter

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½ tsp. freshly grated nutmeg

1 cup sugar

⅔ cup whole milk

2 cups blueberries (about 11 ounces)

Whipped cream or vanilla ice cream (for serving)

Preparation

1. Step 1Place rack in middle of oven and preheat to 375°F. Place 6 Tbsp. (3 oz.) unsalted butter in an 8”-square or other 2-qt. baking dish and melt in oven while it comes to temperature.
2. Step 2
   Sift 1 cup all-purpose flour, 2 tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly grated nutmeg into a medium bowl. Whisk in 1 cup sugar until well combined.
3. Step 3
   Add ⅔ cup whole milk to the dry ingredients and whisk until batter is just combined. Pour over melted butter; do not stir. Scatter 2 cups blueberries over the batter; do not stir. Bake until cobbler topping is golden-brown and berries exude juices, 40–45 minutes. Cool for at least 10 minutes.
4. Serve warm or at room temperature with whipped cream or ice cream.

Notes

You can use fresh blueberries or frozen here, but if using frozen, don’t thaw them first lest their juices sog up the works before the batter has had time to set. We like using a little nutmeg to season this cobbler, but you could swap it out for (or keep it in addition to) some vanilla extract, lemon zest, cinnamon, or coriander, which has a particular affinity for blueberries. If your fruit is lackluster, toss the berries with about 1 Tbsp. lemon juice and a little extra sugar before adding them to the pan. And if you’re trying to use up a fridge full of raspberries, blackberries, gooseberries, or currants, feel free to mix and match as you please to reach 2 cups of fruit (deseeded if necessary).

Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers are unlikely but can be stored in an airtight container. Reheat in a warm oven or eat cold, late at night, while standing in front of the fridge.