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 Time5 minutesmins
Cook Time35 minutesmins
Cooling Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: blueberry pie, blueberry pie with frozen blueberries, crustless pie, easy blueberry pie, fresh blueberry pie, homemade blueberry pie, how to make blueberry pie
Servings: 19-inch round pie
Calories: 195kcal
Author: Averie Sunshine
Ingredients
1cupplus 2 tablespoons granulated sugardivided
1cupall-purpose flour
1teaspooncinnamon
¼teaspoonsalt
½cupunsalted butter, melted
2large eggs
1teaspoonvanilla extractor to taste
½ to 1teaspoonalmond extractor to taste
2cupsplus 1/4 cup fresh blueberriesdivided (I have only made with fresh and cannot comment on using frozen)
Instructions
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.
To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
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.
Ad the eggs, extracts, and whisk to combine.
Pour the wet mixture over the dry and stir to combine; don’t overmix.
Add 2 cups blueberries and stir to combine; batter is very thick.
Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
Evenly sprinkle 1/4 cup blueberries over the top.
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.
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.