Crustless Blueberry Pie

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Crustless 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!!

Crustless 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!!

Easiest 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.

Crustless 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!!

What Does a Crustless Pie 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 – 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!!

What’s in a Crustless Blueberry Pie?

To make this easy blueberry pie recipe, you’ll need: 

  • Granulated sugar
  • All-purpose flour
  • Cinnamon
  • Salt
  • Butter
  • Eggs
  • Vanilla extract
  • Eggs
  • Almond extract
  • Blueberries 

Crustless 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!!

How to Make a Crustless Blueberry Pie

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! 

Crustless 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!!

Can I Make the Blueberry Pie with 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.

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.

Crustless 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!!

Do I Have to Use a Pie Plate? 

If you don’t have a glass pie plate on hand, you can use an 8-inch round cake tin instead. If it looks like the blueberry pie filling is too much for your substitute pan, omit a little so the pie doesn’t overflow in the oven. 

Crustless 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!!

Tips for the Best Blueberry Pie

I kept this crustless blueberry pie super simple, but I bet you could mix in other fresh berries if desired. 

I used a glass pie plate to make this recipe. If you use a metal baking dish, the bake time may vary because metal conducts heat better than glass. 

I prefer to underbake my homemade blueberry pie 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.

Crustless 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!!

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Yield: one 9-inch round 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!!

Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes

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)

Instructions

  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.

Notes

  • 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:

Yield:

8

Serving Size:

1

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

More Blueberry Dessert Recipes: 

FAVORITE BLUEBERRY RECIPES 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!

Brown Sugar Blueberry Banana Bread — This is a moist brown sugar banana bread studded with juicy blueberries. 

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!!

Originally posted June 22, 2018 and republished June 23, 2021 with updated text.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. I made this for “Pie day” for my Stitching group and they all LOVED it. I did use frozen blueberries and it turned out great.

    Rating: 5
    1. Thanks for the five star review and I’m glad that this was a big hit and that the frozen berries worked out just fine for you.

  2. I have made this with fresh blueberries, fresh peaches, and apples and it’s absolutely delicious with all three! Thanks for sharing such a versatile recipe!

    Rating: 5
  3. Had some really sweet blueberries, and it came out fantastic. actually cooked a second one later in day, and cooked it to a little more golden brown, with some tarter berries. Absolutely grand! (Am in Florida at present, and lots of berries abound here). thanks

    Rating: 5
    1. Thanks for the 5 star review and I’m glad you made two of these in two days! Most people would probably be envious of all your berries at this time of year – enjoy them!

  4. This is the second time I have made the pie with frozen, thawed sliced peaches. It came out wonderful! I just made sure the peaches were completely thawed and drained, then roughly chopped. A very good, easy dessert!

    Rating: 5
    1. I never have so I cannot say for sure but my guess is no for sure on the almond flour and possibly half and half with truvia/real sugar.

  5. 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
    1. Thanks for the five star review and I’m glad this worked out great as GF! The cranberry one is excellent as well!

  6. 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
  7. 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?

  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. 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
  10. 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
    1. Thanks for the 5 star review and glad you’ll make it again! Thanks for writing your first ever review, too!

  11. 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
    1. Thanks for the 5 star review and glad this will be a go to for you! And that with GF flour it was amazing, great to hear! And I hope you and your family are doing well :)

  12. 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
    1. Thanks for the 5 star review and glad this was amazing! I agree it’s one of the best non-chocolate desserts out there for me as well!

  13. 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!

      1. What is baker’s sugar? Is it the same as icing or powdered sugar? I plan on trying this for dinner tonite with ice cream.

      2. You could google for more info on your question; but this recipe calls for granulated sugar.

    1. Hi Sue. I’m making this pie in a ceramic pie dish. The building I live in has a once a month food pantry and we were inundated with 3lb bags of frozen blueberries. I ended up with 12lbs!! I’ve made muffins, breads and cakes. The pie I have in now is jiggly in the middle at 50mins. I know the coating with flour but didn’t do it with this recipe. Any suggestions? Question to Averie as well. Thanks, Katy

      1. Well by now I’m sure it’s finished baking. Very simply, all ovens, climates, pans, berries, etc. vary so always with baking, just bake until it’s done, whatever that means in your situation.

  14. This is excellent. I also made raseberry instead of blueberry and they are both wonderful.

    Rating: 5
  15. I made it with frozen mixed berries, thawed and drained. Turned out great. I also left out the almond extract due to family allergies. Topped with Cool Whip instead of ice cream. Everything else as described.

    Rating: 4
  16. I saw this recipe on facebook and have made it twice in the last week. Super easy and amazing flavor. My husband and I devoured it. Did make the second one with frozen berries and just thawed before stirring in. no problem. So glad I tried it

    Rating: 5
  17. Simply amazing! Everyone in the family loved it. My husband, who is rhubarb pie fan, asked if I could try it using rhubarb. I’m going to try it and see how it goes.

    Rating: 5
    1. Thanks for the 5 star review and glad this was a hit! If you try it with rhubarb, come back and write how it goes. Others have asked but I don’t know firsthand.

  18. This recipe is a definite keeper!! I went out and picked fresh raspberries since I didn’t have blueberries, and YUM! This might be the best “pie” I’ve ever made! Can’t wait to try it with blackberries next. :)

    Rating: 5
    1. Thanks for the 5 star review and glad the raspberries worked out well! I am sure it was delish!! Glad it’s possibly the best ‘pie’ you’ve ever made and a keeper!

  19. This came out fantastic!!! I didn’t have vanilla extract so I used lemon instead. I will definitely make this again.

    Rating: 5
  20. This is awesome! I made it with frozen blueberries and just cooked it an extra couple of minutes. Wonderful! I used a full teaspoon of Almond Extract and we thought it a little too much. I’ll try 1/2 teaspoon next time. And there will be a next time. So easy and so good.

    Rating: 5
    1. Thanks for the 5 star review and glad that the frozen berries worked well! Yes adjust the extract to taste based on your preferences. Glad you will make it again!

  21. O.M.G. ……….I made this recipe (and on one of the hottest days in Seattle 90+ degrees) and I cannot describe the joy our taste buds experienced…….This is soooooo delicious and tasty. I had some dusting sugar that I used for the top and it made it unbelievable! I’m sending this recipe to my friend who grows blueberries so she can be happy! :-) The only thing I didn’t do was add the almond extract…..didn’t have any and didn’t want to buy it. I don’t know that it even needs it! Thank you for the happiness.

    Rating: 5
    1. Thanks for the 5 star review and glad you loved this! The whole west coast is so hot it’s literally burning up :(

  22. Wow, saw this on FB and thought I’d give it a try–DE-LISH-SHUS!!! Mine was quite soft in the middle, giving it a more “pie-like” characteristic, but I’m sure another 2 minutes in the oven would make it firmer and more like cake. It’s still warm and already half gone! Thanks for the quick and easy and yummy recipe.

    Rating: 5
    1. Thanks for the 5 star review and glad it was half gone in a flash. And yes, another 2 mins probably would have firmed it up a bit more…I personally prefer it like yours, on the gooeier side :)

  23. Absolutely delicious! We are addicted-made it 2 times in 2 days and it just seems to disappear. Just bought more blueberries!!! Will definitely try other fruits. Thank You

    Rating: 5
  24. I loved this recipe! It was quick and easy. I will be making the strawberry and cranberry versions soon. Have you made it with fresh peaches?

    Rating: 5
    1. Thanks for the 5 star review and glad you loved it! I have not made it with peaches but other commenters/readers have indicated they have.

  25. Just tried this with fresh blackberries but I think they have too much moisture! I’ll have to try with blueberries later this week!

    1. Thanks for the feedback. Could be – never have tried with blackberries. Hopefully it’s perfect wity blueberries.

  26. Is there a slow cooker version for days you dont want to turn on the oven…it’s just too hot outside. .janie

  27. How could I do this more diabetic friendly. Love blueberries and all kinds of fruit.
    Can’t rate it just yet haven’t tried it. Will do this on the weekend.

  28. It’s a keeper! Left out the cinnamon and bruleed the top ever so slightly. Quick, easy as (dare I say it) pie! Hoping there’s a slice left for breakfast in the morning!

    Rating: 5
  29. Absolutely delicious!!! Don’t skimp on the almond extract…the flavor is an integral part of the success of this delicious recipe! Can’t wait to make it again!! Wanted to post pictures, but didn’t see anywhere I could do that.

    Rating: 5
  30. I tried with frozen blueberries! I mixed them with 2 tablespoons corn starch and baked few minutes more. I also added some cardamom! This was very delicious!!

    Rating: 5
  31. Fabulous! Made with fresh blueberries and gluten free flour and dairy free marj and it didn’t seem to matter. Used a 9.5 in pie plate to be sure it didn’t run over.

    Rating: 5