Crustless Blueberry Pie + Weekly Menu

Sometimes, I feel like my weekend days are on repeat.

Me: Girls, let’s get ready to go to the pool!
Them: We don’t wanna go! We want to play {baby, princess, fill-in-the-blank}!!

Me: Girls, summer is going to be over before we know it and we have to have reservations to go to the pool (thanks, COVID). Let’s go, you’ll have fun!

Them: Ugggh…fiiiine. But we’re not getting in the water.

We arrive. Within 2 seconds they’re in the water, begging for me to get in, too. Meanwhile, I desperately try to squeeze in a few chapters of my book between constant interruptions of, “Mom, watch me do THIS! Mom, watch…isn’t that SO COOL?”

2 hours later…

Me: Girls, it’s time to go!

Them: We don’t wanna go, we JUST got here.

Rinse, repeat. It’s the same thing with the beach. I honestly do not understand it!

It’s the same with berry picking, too. They’ve grown up in an area that has bountiful fruit you-pick during the summer and into fall and they’re great little you-pickers…when they actually want to help. And if I haven’t already said it, the blueberries this year are unreal. I’ve never seen a crop like this year (I’m 8 years into my blueberry you-pick career, for reference). 😉

Plentiful, HUGE, and so, so good. And unlike the (61!) cucumbers we’ve harvested from our home garden so far this summer, blueberries are a bit more versatile. For starters, I can eat them by the handful all day every day. Cucumbers, I’ve tired of.

We can also freeze them and bake with them, in addition to adding them to salads and so on. I held off on baking until I found a recipe that was simple and not overly indulgent. This gem is beyond simple and lasted less than 2 days in our house – oops! I’ll be making another at least a time or two yet this summer.

To call it a pie is, perhaps, a stretch. But does it really matter? It’s like a blueberry cake in a pie dish with juicy bursts of berry and a bit of crunch from the sugar-coated top. It won’t last long with blueberry lovers around, that I can promise! 

Crustless Blueberry Pie

Crustless Blueberry Pie

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Pie? Cake? Something that resembles a cake but in a pie slice. Just trust me, it totally works.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup + 1 Tbsp granulated sugar, divided
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups fresh blueberries, divided

Instructions

  1. Preheat oven to 350 degrees F. Use the stick of butter to grease the bottoms and sides of a pie dish; set prepared pie dish aside.
  2. In a large bowl, whisk to combine the flour, 3/4 cup sugar, cinnamon, and salt.
  3. Melt the butter in a small bowl by microwaving on high for 40-45 seconds. Allow to cool slightly before whisking in the eggs and vanilla extract.
  4. Pour the wet ingredients into the dry and mix until just combined. Gently mix in 2 cups of blueberries.
  5. Transfer the batter to the prepared pie dish, using a spatula to spread to the edges and and smoothing out the top. Sprinkle remaining 1/4 cup blueberries over the surface of the pie, followed by the remaining 1 tablespoon of sugar.
  6. Bake for 50-60 minutes or until edges are slightly golden. Allow to cool before slicing and serving. Store in the fridge for up to 5 days.

Notes

Recipe from The Dizzy Cook

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 263Total Fat: 13.3gTrans Fat: 0gCholesterol: 74mgSodium: 88mgCarbohydrates: 36.1gFiber: 1.6gSugar: 23.5gProtein: 3.3g

Need more blueberries in your life? Check out these recipes.

Weekly Menu: August 2nd – 6th

Be well,

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8 Comments

  1. Sue Lewis
    August 2, 2020 / 11:11 am

    This recipe looks very similar to Jane Brody’s Blueberry Cobbler recipe I’ve been making for decades, and again the last several weeks. That one is plainer – and a little easier to make. Melt the butter in your baking dish while the oven warms up. Mix flour, sugar, baking powder and milk. Add the batter to the melted butter, and dump the rinsed blueberries on top. I’ve been making it with plant based “butter” and plant based milk and it’s still terrific.

    • Nicole Morrissey
      Author
      August 3, 2020 / 11:29 am

      Sue, that sounds lovely! I’ll have to look up that recipe, too! Thanks for your comment!

  2. Lisa
    August 2, 2020 / 7:12 pm

    I think I am making this tonight!
    Yum!

    When we lived in Georgia, we had friends who had a field of blueberries they would allow us to pick in. I would love to find a U-pick with the quality of berries we got there. Maybe a summer trip to Michigan to pick blueberries and escape the humidity in Tennessee should be planned for next year.

    • Nicole Morrissey
      Author
      August 3, 2020 / 11:28 am

      Lisa, I hope you enjoy! I’ve received several texts from family and friends who have already made this and loved it! A keeper recipe, for sure!! And yes, Michigan blueberries will not disappoint, especially if it’s a crop like this year! Thanks for reading along and your sweet comment!

  3. Julie
    August 10, 2020 / 9:07 pm

    This was so delish! I’ve made it twice in a week…but the second time, I was multi-tasking and forgot the sprinkle of sugar on top. It’s still good, but better with that sprinkle of sugar! Definitely a keeper for my family – my husband and daughter loved it too!

    • Nicole Morrissey
      Author
      August 11, 2020 / 10:42 am

      Julie, so glad you enjoyed! I agree, that sprinkle of sugar really adds to the finished product :O) Thanks for your sweet comment!

  4. August 15, 2020 / 10:59 am

    Delicious! There this together in no time and everyone loved it. Used some frozen blueberries I had from St. Joe. Keeper recipe! It was double Nicole recipe night, made the tofu Bolognese also.

    • Nicole Morrissey
      Author
      August 16, 2020 / 10:29 am

      I love it! And I especially love that your son is the one requesting the tofu bolognese!! #raiseemright

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