- Crustless Blueberry Pie

$- 2 cups fresh blueberries - 1/4 cup granulated sugar - 1/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 2 large eggs - 1/2 cup milk - 1 teaspoon vanilla extract - 1 tablespoon melted butter (for greasing) - Powdered sugar for dusting (optional) I love using fresh blueberries in this recipe. They add a sweet and tangy flavor. The granulated sugar helps balance the natural tartness of the berries. All-purpose flour gives the pie its light texture. Baking powder is key for the rise. A little cinnamon adds warmth and a nice aroma. Salt enhances all the flavors in the pie. Eggs bind everything together and give it structure. Milk adds moisture, making each bite soft. Vanilla extract gives a lovely depth to the taste. Greasing the dish with butter helps prevent sticking. If you want, dusting with powdered sugar makes it pretty and sweet. This simple list of ingredients makes a delicious treat! For the full recipe, check the details above. - Preheat the oven to 350°F (175°C). - Grease a 9-inch pie dish with melted butter. This step helps prevent sticking. - In a bowl, combine 2 cups of fresh blueberries with 1/4 cup of granulated sugar. Stir gently to coat the berries. Set aside to let them release their juices. - In another bowl, mix 1/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Whisk until well combined. - In a large bowl, beat 2 large eggs until frothy. Add 1/2 cup of milk and 1 teaspoon of vanilla extract. Mix until smooth. - Gradually add the dry mixture to the wet mixture. Stir until just combined. Be careful not to overmix; it can make the pie tough. - Gently fold in the blueberries and any juices from the berries into the batter. - Pour the batter into the greased pie dish, spreading it evenly. - Bake in the preheated oven for 35-40 minutes. Check when the top is golden brown and a toothpick comes out clean. - Once baked, remove it from the oven. Let it cool on a wire rack for about 10 minutes before serving. For the full recipe, refer to the earlier section. Enjoy your crustless blueberry pie! To ensure the perfect baking time, set your timer for 35 minutes. Check the pie with a toothpick. If it comes out clean, it's ready. If not, bake for a few more minutes. Each oven may vary, so keep an eye on it. To avoid overmixing, combine the wet and dry ingredients gently. Stir just until you see no dry flour. This will keep your pie light and fluffy. Overmixing can make it dense and tough. Dust with powdered sugar for a touch of sweetness. It adds a nice look too. A light sprinkle makes your pie feel fancy. Pair your slice with ice cream or whipped cream. The cold creaminess contrasts nicely with the warm pie. Try vanilla or a berry flavor to enhance the dish. Adding lemon zest can brighten the pie’s taste. Just a teaspoon will do. It gives a fresh kick that pairs well with blueberries. You can also substitute spices for unique tastes. Try nutmeg or cardamom for a twist. These spices add warmth and depth to your dessert. {{image_2}} You can make crustless blueberry pie healthier. Swap regular flour for gluten-free flour. Almond flour or coconut flour works well. You can also use low-sugar options. Try stevia or monk fruit sweetener. Both keep the sweetness without the calories. Mix up the flavors by adding other fruits. You can use mixed berries like strawberries or raspberries. Apples or pears also add a nice touch. Just chop them small so they bake well. This gives you a tasty twist on the classic pie. Want a vegan crustless blueberry pie? Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For milk, use almond or oat milk. This keeps the pie creamy and delicious. You can enjoy this treat without any animal products. For more details, check out the Full Recipe. After you bake your crustless blueberry pie, let it cool. Once it's cool, you can store leftovers in the fridge. Use an airtight container to keep the pie fresh. A glass or plastic container with a tight lid works well. This way, your pie stays moist and tasty for days. If you want to keep your pie longer, you can freeze it. Make sure the pie is completely cool before freezing. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. This helps prevent freezer burn. When you’re ready to enjoy it, take it out of the freezer. Let it thaw in the fridge overnight for the best results. In the fridge, your crustless blueberry pie can last about 3 to 4 days. Always check for spoilage before eating. Look for signs like an off smell or a change in color. If you see or smell anything strange, it’s best to toss it out. Keeping an eye on your pie ensures you enjoy it at its best! Yes, you can use frozen blueberries. They work well in this pie. Just remember to thaw them first and drain excess juice. This prevents the pie from becoming too watery. Frozen blueberries may be a bit softer after baking, but they taste great! You can replace sugar with a natural sweetener like honey or maple syrup. Use about half the amount of sweetener compared to sugar. You can also try ripe mashed bananas or unsweetened applesauce for sweetness. Adjust the amount based on your taste. You can serve this pie with whipped cream or vanilla ice cream. Both add a nice touch to the warm pie. Fresh mint leaves also make a great garnish. For a fun twist, try a drizzle of chocolate sauce on top! - Can I make this pie ahead of time? Yes, you can bake it a day before. Just store it in the fridge. Reheat it in the oven for a few minutes before serving. - Is this pie gluten-free? You can make it gluten-free by using gluten-free flour. Just substitute it for the all-purpose flour in the recipe. - Can I add other fruits to this pie? Yes! You can mix in other berries or even diced apples. Experiment to find your favorite fruit combo! Crustless blueberry pie is easy and fun to make. You need simple ingredients like blueberries, sugar, and eggs. Follow the steps to bake this tasty treat and use my tips to perfect it. Remember, you can customize it with different fruits or make a vegan version. Store leftovers properly to enjoy later. This pie suits any occasion and pairs well with whipped cream or ice cream. Enjoy this fresh dessert that satisfies your sweet cravings!$

Discover the joy of baking with this easy crustless blueberry pie recipe! Made with fresh blueberries, this delightful treat is simple to whip up and perfect for any occasion. In just 15 minutes of prep, you can enjoy a delicious dessert that is both tart and sweet. Click through for step-by-step instructions and tips to make your pie a hit at your next gathering. Treat yourself and your loved ones to this scrumptious dessert!

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Ingredients

2 cups fresh blueberries

1/4 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 tablespoon melted butter (for greasing)

Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with melted butter and set aside.

In a mixing bowl, combine the fresh blueberries with granulated sugar, stirring gently to coat the berries. Set aside to let them release their juices.

In another bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined.

In a separate large bowl, beat the eggs until frothy, then add the milk and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined (do not overmix).

Gently fold in the blueberries and any released juices from them into the batter.

Pour the batter into the prepared pie dish, spreading it evenly.

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Once done, remove from the oven and allow to cool on a wire rack for about 10 minutes.

For serving, dust with powdered sugar if desired, and slice into wedges.

Prep Time: 15 mins | Total Time: 55 mins | Servings: 8