Why You’ll Love This Recipe

Not only is this crustless blueberry pie incredibly simple to prepare, but it also captures the essence of summer in every bite. The gooey center, chewy edges, and burst of fresh blueberry flavor will have everyone reaching for seconds. It’s a no-mixer dessert that’s both light and indulgent—making it perfect for casual gatherings or whenever you want a sweet treat with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
½ to 1 teaspoon almond extract
2 cups plus ¼ cup fresh blueberries, divided

Directions

1. Preheat the Oven

Preheat the oven to 350°F (175°C) and spray a 9-inch round pie dish with cooking spray.

2. Prepare the Dry Ingredients

In a large bowl, combine 1 cup sugar, flour, cinnamon, and salt.

3. Prepare the Wet Ingredients

In a medium microwave-safe bowl, melt the butter in the microwave (about 45 seconds). Let it cool slightly, then whisk in the eggs, vanilla extract, and almond extract.

4. Mix the Batter

Pour the wet mixture over the dry ingredients and stir to combine (don’t overmix). Gently fold in 2 cups of blueberries.

5. Assemble and Bake

Transfer the batter into the prepared pie dish. Sprinkle the remaining ¼ cup blueberries on top, followed by 2 tablespoons of sugar. Bake for 34-39 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool and Serve

Allow the pie to cool on a wire rack before slicing. Optionally, serve with whipped cream or vanilla ice cream.

Servings and Timing

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45 minutes

Nutritional Information (Per Serving)

Calories: 195 kcal
Carbohydrates: 16g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Polyunsaturated Fat: 5g

Variations and Substitutions

Dairy-Free Version: Use dairy-free butter and plant-based milk to make this pie dairy-free.
Sweeteners: Swap the granulated sugar with coconut sugar or another sweetener of your choice for a healthier alternative.
Berries: Feel free to swap out the blueberries for raspberries, blackberries, or even strawberries for a different flavor profile.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, warm slices in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries can be used in place of fresh ones. Just make sure to thaw and drain them before folding them into the batter to avoid excess moisture.

Can I make this ahead of time?

Yes, you can prepare this pie a day in advance and store it in the fridge. Allow it to come to room temperature before serving, or enjoy it cold.

What can I serve with this pie?

This pie is delicious on its own, but you can serve it with whipped cream, vanilla ice cream, or a dollop of yogurt for extra indulgence.

How do I make this pie more firm?

For a firmer pie, reduce the amount of butter or increase the flour slightly. You can also bake it a little longer to help it set.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this dessert gluten-free.

Conclusion

This Crustless Blueberry Pie is a quick and simple dessert that delivers a burst of summer flavor with every bite. Its gooey center and chewy edges make it an irresistible treat that’s perfect for any occasion. With just a handful of ingredients and minimal effort, you can whip up this delightful pie and impress your guests. Enjoy!

Crustless Blueberry Pie

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Crustless Blueberry Pie is a simple, easy-to-make dessert that combines the flavors of a traditional pie with a chewy, cake-like texture. Made with fresh blueberries, this no-fuss treat captures the essence of summer, perfect for any occasion.

Author: Amy
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and spray a 9-inch round pie dish with cooking spray.
Prepare the Dry Ingredients: In a large bowl, combine 1 cup sugar, flour, cinnamon, and salt.
Prepare the Wet Ingredients: In a medium microwave-safe bowl, melt the butter in the microwave (about 45 seconds). Let it cool slightly, then whisk in the eggs, vanilla extract, and almond extract.
Mix the Batter: Pour the wet mixture over the dry ingredients and stir to combine (don’t overmix). Gently fold in 2 cups of blueberries.
Assemble and Bake: Transfer the batter into the prepared pie dish. Sprinkle the remaining ¼ cup blueberries on top, followed by 2 tablespoons of sugar. Bake for 34-39 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve: Allow the pie to cool on a wire rack before slicing. Optionally, serve with whipped cream or vanilla ice cream.