food | THE GUIDE

gently. Remove from the heat and set aside to cool to room temperature. (You can complete this step up to a day ahead; refrigerate in a bowl with a piece of plastic wrap pressed against the surface to prevent a skin forming.)

To assemble, beat the cream until you have soft peaks. Decoratively mound the whipped cream on the center of the meringue. Top with the lime curd and stewed blueberries. Serve immediately (best the day you make it). Yield: 6 to 8 servings

Blueberry Cobbler

TOTAL TIME : 1 HOUR 10 MINUTES ;

HANDS- ON TIME : 25 MINUTES

For the traditionalist, this no-muss-nofuss cobbler is the ultimate cozy summer dessert. To truly indulge, top with a generous scoop of vanilla ice cream.

2 cups plus 2 1/2 tablespoons all-purpose flour, divided

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon table salt

6 cups wild blueberries (fresh or frozen)

1/2 cup granulated sugar

Zest and juice from 1/2 lemon

1/2 teaspoon ground cinnamon

1 stick unsalted butter, chilled and cut into small pieces

1 1/3 cups buttermilk, plus more for brushing

Vanilla ice cream, for serving

Preheat your oven to 375°. Put 2 cups of the flour, baking powder, baking soda, and salt in a large bowl; whisk to combine. Toss the blueberries, sugar, lemon juice, zest, cinnamon, and remaining 2½ tablespoons of flour in an 8x8-inch (or 6-cup) baking dish.

Work the butter into the flour mixture until the mixture resembles coarse sand. Add the buttermilk and stir, just to combine. Spoon the dough onto the blueberry mixture so that the dough is evenly dispersed, but pockets of blueberries peek out from below. Brush all over with buttermilk.

Bake until the biscuit topping is golden-brown and the blueberries are juicy and bubbling, about 45 minutes. Let cool slightly before serving. Best served warm with a large scoop of vanilla ice cream. Yield: 6 servings

Blueberry Molasses Cake

TOTAL TIME : 1 HOUR 20 MINUTES ; HANDS- ON TIME : 20 MINUTES

This classic Maine cake, rich with the flavor of two traditional ingredients, has a lovely vintage feel and plenty of zing. Perfect for breakfast or with an afternoon cup of tea.

2 cups all-purpose flour, plus more for baking dish

1 teaspoon baking powder

2/3 cup molasses

2/3 cup boiling water

1 teaspoon baking soda

1/4 teaspoon table salt

6 tablespoons unsalted butter, softened, plus more for baking dish

1/2 cup light-brown sugar

2 eggs, at room temperature

2 cups wild blueberries (fresh or thawed frozen berries)

Preheat your oven to 350°. Butter and flour an 8x8-inch baking dish.

Whisk together the flour and baking powder. In a separate bowl, mix the molasses, water, baking soda, and salt.

Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the molasses mixture. Add the flour mixture and stir just until incorporated. Add the blueberries and mix briefly to combine.

Bake until the cake is firm in the center when tapped with a finger, 50 minutes to 1 hour. Serve warm or at room temperature. Yield: 8 to 10 servings