Crustless Blueberry Pie

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!!

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!!

This is a super easy, no-mixer 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.

You Don’t Have To Make Pie Crust

I don’t have a lot of pie recipes compared to other desserts because I hate making pie crust.

MY OTHER RECIPES

This 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.

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!!

What Does It Taste 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.

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!!

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 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 use frozen berries, I haven’t tried so 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.

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!!

Check these other blueberry recipes out:

  • FAVORITE BLUEBERRY RECIPES ALL HERE – A collection of the best of the best blueberry recipes!
  • Blueberry Crisp – Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite!
  • Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
  • Blueberry Oatmeal Crumble Bars – Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!

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 – 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!!

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Ingredients:

  • 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)

Directions:

  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. 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. 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.

Adapted from Crustless Cranberry Pie

Only Eats

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249 comments on “Crustless Blueberry Pie”

  1. just m made this blueberry pie, it is really good,

  2. This recipe worked great with frozen blueberries! All I did was rinse them in a strainer with cool water to thaw and to rinse off the excess juice. I let them drain and then sprinkled them with a health dose of flour right there in the strainer and shook off the excess flour. Next I added them to the batter according to the directions, but I gently folded them in. Instead of using the granulated sugar on top I used baker’s sugar granules to add a little crunch. I baked it for 35 minutes as suggested and a wire tester inserted in the center came out clean, but the middle was a bit too gooey for my taste. Next time I’ll probably add a few more minutes of baking time. I have some dried cherries and I am wondering how they would work, hmmmm! I will definitely use this recipe again!

  3. Yum!! Can it be made with cherries? Raspberries? I made it as is last night and it’s so good!

    Rating: 5
  4. This was amazing! I used wild blueberries and it was to die for. Literally the best not chocolate dessert I could ask for. Definitely don’t overcook! We call it blueberry cobbler cake.

    Rating: 5
  5. We made this with Gluten free flour and it was amazing! This will be one of our favorite go to recipes whenever blueberries are in season!

    Rating: 5
  6. I have never written a review before but had to on this. Really the best blueberry dessert ever! I followed the recipe but I accidentally added course salt and it was so good with the sweetness of them blueberries! Thanks for this. Will make again!

    Rating: 5
  7. This was great. I made it three times as listed. I just made it with 2 very ripe peaches. I put 1 heaping cup of berries in the batter. Poured half in the butter pie dish. Layered sliced peaches over the batter. Topped it with remaining batter. Then added 1/4 cup berries and sugar as listed. It took about 40-42 minutes in 350 oven. It was delish.

    Rating: 5
  8. The only thing that makes this a”pie” is the dish it is cooked in. I made it this morning as a trial run for an upcoming church event. It is so delicious!! I used frozen blueberries that were completely defrosted, rinsed and drained well. We pick fresh blueberries when in season and keep in the freezer all year long. This recipe is so easy with simple ingredients., it will be definitely be a go to for me from now on. Thanks for sharing!!

    Rating: 5
  9. Please can you tell me he measurements in grams. So I can try this at home

  10. I made this pie for a potluck at work. It went over so well and some people were upset that they didn’t get to try it that I made two more for the next day so everyone could get a piece. Tonight, I tried this recipe but used cinnamon coated apples and cut up Kraft caramel cubes into tiny pieces. It is so good! Extra ooey and gooey!! It would probably be good with walnuts in it as well. I had to cook it for about 40 minutes to keep the center from being too wet. Thank you for creating such a versatile recipe! I can’t wait to try it with cranberries for Christmas. I think I’m going to try some OJ in it instead of zest. I saw you mention in either this recipe or the cranberry that you were going to try it with strawberries but didn’t see an update. I also thought of trying that. If you tried it, how was it?

  11. Fabulous and so easy. Can this be made eggless?

    Rating: 5
  12. Made this several times and always have people rave over it. Have used fresh & frozen blueberries and excellent results always. Recipe is very quick & easy and is new go/to dessert recipe!

    Rating: 5
  13. I made a gluten free version for our church pie social and it was a hit! I used frozen blueberries from my garden, rinsed and thawed. 2 TB of sugar for the topping did seem excessive; I probably used only 2 tsp. Will be making the cranberry version for Thanksgiving.

    Rating: 5

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