I enjoy cooking and baking and when I come across a recipe that is simple, quick, easy, and delicious, I love to share it. Several years ago, my friend Nancy shared her recipe for a “crustless blueberry pie” which I have renamed “blueberry cake/pie” because it’s a cake that’s baked in a glass pie pan. The first time I made it, I was overjoyed—the pie was fantastic, and it made the house smell wonderful. I was so excited that I took a photo of it and posted it on Facebook. Requests for the recipe immediately came pouring in. Then when these people made it and served it to their friends and guests, I would get emails and messages like, “My dinner guests raved about it and insisted on getting the recipe!” This, of course, brings a little joy to my life. I heard from another friend recently who made this cake/pie for her family. When she went to bed there was one piece left. Here’s what she had to say the next morning, “So this morning I thought a slice of cake/pie would be good with my coffee, but I can’t find it or the empty plate. Went to hang up shirts in my son’s room and in his bed was the empty plate and a fork.” How joyful!!
I would like your recipe for blueberry cake/pie. Thank you in advance!
Crustless Blueberry Pie
Nancy Skinner White Chris Reck …….
YIELD: ONE 9-INCH ROUND PIE TOTAL TIME:1 HOUR, FOR COOLINGPREP TIME:5 MINUTESCOOK TIME:35 MINUTES
Crustless Blueberry Pie – FAST, super EASY, 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 recipe! Take advantage of those FRESH blueberries!!
PRINT RECIPE
5
5 / 5 (61 Reviews)
Did you make this recipe? LEAVE A REVIEW »
INGREDIENTS:
1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon (plus a little extra)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1 teaspoon almond extract, or to taste
2 cups plus 1/4 cup fresh blueberries, divided (Frozen berries work just fine—especially if you thaw them first rather than microwaving the frozen berries and then using them)
DIRECTIONS:
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.
Add 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. (I use a glass pie dish)
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. I (Nancy) prefer to under bake slightly (35 minutes) for a gooier center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. 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.
Ross….I would love to have this recipe! Thanks in advance for sharing! 🙂
Crustless Blueberry Pie
Nancy Skinner White Chris Reck …….
YIELD: ONE 9-INCH ROUND PIE TOTAL TIME:1 HOUR, FOR COOLINGPREP TIME:5 MINUTESCOOK TIME:35 MINUTES
Crustless Blueberry Pie – FAST, super EASY, 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 recipe! Take advantage of those FRESH blueberries!!
PRINT RECIPE
5
5 / 5 (61 Reviews)
Did you make this recipe? LEAVE A REVIEW »
INGREDIENTS:
1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon (plus a little extra)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1 teaspoon almond extract, or to taste
2 cups plus 1/4 cup fresh blueberries, divided (Frozen berries work just fine—especially if you thaw them first rather than microwaving the frozen berries and then using them)
DIRECTIONS:
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.
Add 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. (I use a glass pie dish)
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. I (Nancy) prefer to under bake slightly (35 minutes) for a gooier center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. 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.
Here’s a yummy stew.
Five Hour Stew
1 – 14oz. can tomato (crushed or diced)
2# any beef – cubed 1 inch square (browned)
4 to 6 potatoes- cubed 1 inch
1 1/2 – 2 c. carrots and celery
1 – 1 1/2 c. onion diced
1/3 c sugar
salt & pepper to taste
2 Tbsp Minute tapioca (dry)
Mix together
Cover and bake @ 250 for 5 hours or
2 hrs. on HIGH and 3 hrs on LOW in Crock Pot.
Do not take cover off in oven, but stir after 2 & 4 hrs.
if done in Crock Pot.
Thanks! I look forward to trying this!
Crustless Blueberry Pie
Nancy Skinner White Chris Reck …….
YIELD: ONE 9-INCH ROUND PIE TOTAL TIME:1 HOUR, FOR COOLINGPREP TIME:5 MINUTESCOOK TIME:35 MINUTES
Crustless Blueberry Pie – FAST, super EASY, 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 recipe! Take advantage of those FRESH blueberries!!
PRINT RECIPE
5
5 / 5 (61 Reviews)
Did you make this recipe? LEAVE A REVIEW »
INGREDIENTS:
1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon (plus a little extra)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1 teaspoon almond extract, or to taste
2 cups plus 1/4 cup fresh blueberries, divided (Frozen berries work just fine—especially if you thaw them first rather than microwaving the frozen berries and then using them)
DIRECTIONS:
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.
Add 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. (I use a glass pie dish)
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. I (Nancy) prefer to under bake slightly (35 minutes) for a gooier center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. 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.
I’ve seen your pictures of the blueberry cake/pie and all the comments for some time now.. So, now it is time for me to try it. Please send it my way.
Crustless Blueberry Pie
Nancy Skinner White Chris Reck …….
YIELD: ONE 9-INCH ROUND PIE TOTAL TIME:1 HOUR, FOR COOLINGPREP TIME:5 MINUTESCOOK TIME:35 MINUTES
Crustless Blueberry Pie – FAST, super EASY, 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 recipe! Take advantage of those FRESH blueberries!!
PRINT RECIPE
5
5 / 5 (61 Reviews)
Did you make this recipe? LEAVE A REVIEW »
INGREDIENTS:
1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon (plus a little extra)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1 teaspoon almond extract, or to taste
2 cups plus 1/4 cup fresh blueberries, divided (Frozen berries work just fine—especially if you thaw them first rather than microwaving the frozen berries and then using them)
DIRECTIONS:
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.
Add 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. (I use a glass pie dish)
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. I (Nancy) prefer to under bake slightly (35 minutes) for a gooier center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. 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.
Sharing recipes is my favorite thing to do! I frequently name the recipe after the person I got it from, I have Mom’s Hamburger Soup, Deidre’s Caldillo (Green Chile Stew), Loretta’s Hot Pepper Mustard, Mary’s Chocolate Cherry Cake, Kayla’s Hot Pepper Ketchup, Michelle’s 4 ingredient Cookies, Jill’s Oatmeal Blueberry Breakfast bars, etc… So, Ross, which one would you like me to share in trade for your Blueberry Cake/Pie recipe? 😉