Crustless Blueberry Pie

Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!

easy blueberry pie with slice missing

Easy Homemade Blueberry Pie

This is a super easy, no-mixer blueberry dessert that’s perfect for last-minute summer entertaining. It’s the type of pie you’d bring to a potluck or picnic to share. Casual but so tasty.

I don’t have a lot of pie recipes on my blog compared to other desserts because I hate making pie crust. This fresh blueberry pie is a total winner because no pie crust is needed and you save those empty pie crust calories for a better use. Like for other empty calories such as wine and cheese.

You don’t have to break out your mixer either, which is always nice.

What’s a Crustless Pie Like?

I wouldn’t call the texture totally pie-like, but I also wouldn’t call it as light as cake. Somewhere in between cake and a blondie with a little bit of the gooiness of pie because I underbaked it just a smidge.

The ingredients and ratios are very similar between the pie and my no-fail blondies recipe, except that the pie recipe has granulated sugar and 2 eggs whereas blondies have brown sugar and 1 egg.

The edges are chewier with a more tender and gooey interior. If you want it firmer, bake it longer. I sprinkled sugar on top before baking and it adds a tiny bit of crunch, which I relish.

slice of crustless pie on white plate with blueberriesHow to Make Blueberry Pie Without a Crust

Homemade blueberry pie couldn’t be simpler! For this recipe, you’ll need flour, sugar, cinnamon, salt, melted butter, eggs, vanilla and almond extracts, and fresh blueberries. 

To make this crustless pie, simply whisk together the wet and dry ingredients in separate bowls. Then, carefully stir in the blueberries (the batter will be quite thick). 

Sprinkle a handful of blueberries and some sugar on the pie before you bake it. You’ll know when the fresh blueberry pie is finished baking when the edges are set and a toothpick inserted in the center comes out clean. 

I like to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream, but both are optional! 

easy blueberry pie in pie plate

Using Fresh vs Frozen Blueberries

This recipe is adapted from my Crustless Cranberry Pie that I fell in love with and made over and over before Christmas and this crustless blueberry pie was no exception — love at first bite. I had such great luck using fresh cranberries and never tinkered with frozen.

So when I read the note I wrote to myself in my planner back in December, and that I should make this recipe in June, I immediately reached for fresh blueberries. And then I made it again with strawberries, stay tuned.

While you could possibly turn this into a frozen blueberry pie, I haven’t tried it so I can’t speak to the results. ‘Tis the season for fresh blueberries and since you probably have them on hand, now you know what to do with them.

slice of easy blueberry pie on plate

More Blueberry Dessert Recipes: 

Crustless Blueberry Pie – FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH blueberries!!


Here’s a video showing you how I make the pie.

Crustless Blueberry Pie

Crustless Blueberry Pie

Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!

Yield: one 9-inch round pie
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes


  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract, or to taste
  • 1/2 to 1 teaspoon almond extract, or to taste
  • 2 cups plus 1/4 cup fresh blueberries, divided (I have only made with fresh and cannot comment on using frozen)


  1. Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
  2. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
  3. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
  4. Ad the eggs, extracts, and whisk to combine.
  5. Pour the wet mixture over the dry and stir to combine; don’t overmix.
  6. Add 2 cups blueberries and stir to combine; batter is very thick.
  7. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
  8. Evenly sprinkle 1/4 cup blueberries over the top.
  9. Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
  10. Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.


  • I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 86mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 3g

Even More Fresh Blueberry Recipes: 

Blueberry Muffin and Buttermilk Pancakes Cake – One of the best coffee cakes and uses a tried-and-true cake base I adore!

Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! The zucchini (you can’t taste it) keeps it moist and healthy! Easy and delicious!

Blueberry Banana Zucchini Bread - Banana bread just got BETTER with juicy BLUEBERRIES in every bite!! The zucchini (you can't taste it) keeps it moist and HEALTHY! Easy and DELICIOUS!!

Blueberry Zucchini Bread –  Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!

Blueberry Zucchini Bread - Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don't like zucchini, don't worry because you can't taste it! It keeps the bread tender and HEALTHIER!!

307 comments on “Crustless Blueberry Pie”

  1. Hello, can you make this using canned blueberry filling?

  2. I have left a comment before on the crustless blueberry pie. This recipe is a winner! I have been making for 2 years and everyone loves it! So easy and I have used chopped apples and I have used fresh peaches and I have used canned peaches! It always comes out perfect! I have also doubled it and baked in a 9×13 pan! Thank you! This is now my go to recipe for church. If I did not make this at church people would be disappointed! My husband and my son also love it!

    Rating: 5
    • Thanks for the 5 star review and glad it is a real winner and you’ve been making it for a couple years now!

      Good to know about chopped apples and fresh/canned peaches, too! As well as the 9×13 working by doubling the recipe. Great info!

  3. Can you use regular salted butter instead of unsalted?

  4. I followed the directions exactly and this was one of the best desserts I’ve ever made. My husband is not a blueberry fan and he raved about the flavor and texture. Thanks for a great recipe.

    Rating: 5
  5. If I double the recipe, can I use a deep dish pie pan?

  6. Can I omit the almond extract since I cannot get it in Greece ?

  7. Baking this now, i added white chocolate chips!

    Rating: 5
  8. I used frozen blueberries and I must say this is the best dessert I have ever made…and I have made many!!! FYI.. I double the recipe and add 2 tsp of baking powder. It is like eating the biggest and most moist blueberry muffin😁Thank you so much for the recipe.

    Rating: 5
  9. OMG! This recipe is delicious, and so easy. I used frozen berries, thawed and dried on a paper towel. The texture and flavor were perfect. I am a nutmeg freak, so I added 1/4 tsp of nutmeg to the batter- yum! Thanks for sharing this recipe.

    Rating: 5
  10. More blueberries than dough – loved it!

    Rating: 5
  11. Made this for dessert when my adult grandsons came for dinner. HUGE SUCCESS!!!! Can’t believe how easy it was to make, and it received rave reviews. Loved the crunchy sugar coating on top. Because I used some extra berries and extra large eggs, I added 1 rounded T of self-rising flour to avoid having a soggy center. It worked. GS’s suggested lemon with it would be good, so next time I will ‘gild the lily’ by grating some lemon zest on top prior to baking, and use a lemon-juice/icing sugar glaze drizzle when serving it.

    Rating: 5
  12. I love rhubarb. Do you think rhubarb would do ok or possibly be to tart

  13. I doubled the recipe and used fresh raspberries and blackberries.Cooked in a 2 cake foil pans, time had to be adjusted. TRULY amazing. I did not change the recipe. I feel this is like a fruit blondie which for me is fantastic because I don’t like brownies, love chocolate but brownie texture not so much l WILL DEFINITELY MAKE AGAIN !Easy of recipe 10 stars !!

    Rating: 5
    • Thanks for the 5 star review and I’m glad it turned out amazing with fresh raspberries! I need to put that on my summer baking list for next year (already well into testing pumpkin recipes now). Glad you will definitely make it again AND that you would give it 10 stars if that’s possible :) Thanks!

  14. I’ve made this lots of times last summer – with blueberries, raspberries, peaches… I need to bring something to a pot luck and I wanted to bring this but I don’t want to bring my pie plate because I don’t want to accidentally leave it there, and we may need to leave before dessert. Have you out successfully taken the whole pie out of the dish before cutting? Or have you ever tried this in a brownie pan (the pan with all the square spaces like a muffin tin)? Just looking for ways to get it there out of the pie pan!

    • I haven’t made it in any other dish/tin other than a glass pie plate. Nor have I ever slid it out of the glass BUT….I think that is do-able. I would go extremely heavy handed on the Pam nonstick cooking spray and I think you can do it. Let it cool fully before you attempt, but it should work. Glass, with a lot of Pam, is very very slick. LMK how it goes!

      Glad it’s been a hit with lots of different fruits!

    • How well does it work with peaches or maybe a combo of peaches andy’s berries?

    • Well, I was following the instructions verbatim and lo and behold I put it in the oven and realized the butter is still sitting on the counter. Might want to edit your recipe. Took it out of the oven quickly and Incorporated the butter oh, so we’ll see what happens. It’s really nice out. Yesterday

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