This crustless blueberry pie is fantastic. Light and delicious!! Enjoy!
1 cup plus 2 Tbsp. granulated sugar, divided
1 cup all-purpose flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs 1 tsp. vanilla extract, or to taste
1/2 to 1 tsp. almond extract, or to taste
2 cups plus 1/4 cup fresh blueberries, divided
Preheat oven to 350 degrees F. Spray a 9-inch round pie dish with cooking spray and set aside. In a large bowl, add 1 cup of sugar, the flour, cinnamon, and salt. Whisk to combine and set aside. Add the butter to a microwave-safe medium bowl and heat on high for 45 seconds to melt. Add the eggs, but wait a moment to avoid scrambling them. Add the extracts and whisk to combine. Pour the wet mixture to the dry and stir to combine; be careful to not overmix. The batter will be very thick. Add 2 cups of blueberries and stir to combine. Pour mixture into the prepared pie dish and smooth the top with a spatula. Evenly sprinkle 1/4 cup blueberries over the top. Evenly sprinkle 2 Tbsp. sugar over the top. Bake for 34-39 minutes or until edges are set and a toothpick inserted in center of pie comes out clean. Allow pie to cool in pie dish on a wire rack before slicing and serving. Top with whipped cream or ice cream.
Cooking time for this recipe is calculated using a glass baking dish; cook time may vary if using a metal baking pan. The 35 minute cook time provided for the recipe leaves a gooey center according to my personal preference. Bake longer for a firmer center, but be sure to keep an eye on the pie rather than the time since ovens, climates, and berries do vary. Pie will keep stored in an airtight container at room temperature for up to 5 days.