You know those days? The ones where you’re staring into the pantry, a vague craving hitting you, but the thought of a whole elaborate dessert feels like climbing Mount Everest? Yeah, I live for those moments because they usually lead to THIS. My crustless blueberry pie. It’s not just a pie, it’s a hug in dessert form. Honestly, when I first stumbled upon the idea of a crustless version, I was a little skeptical. A pie without a crust? Sacrilege! But oh, was I wrong. This is like the lazy cousin of a traditional blueberry pie, but somehow even more charming and infinitely easier. Think of it as pure, unadulterated blueberry goodness, baked into a tender, cake-like embrace. My kids devour this – and trust me, getting them excited about anything healthy-ish is a win in my book! It’s the perfect treat when you want something sweet but don’t have hours to spend rolling dough. This crustless blueberry pie is my go-to, my secret weapon, and I’m so excited to finally share it with you.
What is a crustless blueberry pie?
So, what exactly IS this magical creation? Imagine all the comforting, sweet, bursting-with-flavor goodness of a classic blueberry pie, but without the fuss of making and blind-baking a pastry crust. It’s essentially a moist, tender cake or cobbler-like batter that’s studded with juicy blueberries, then baked until golden and irresistible. The “crust” here is integrated into the whole bake, becoming part of the tender structure that holds all those lovely blueberries. I like to think of it as a deconstructed pie, where all the best parts are celebrated. It’s less about fancy pastry and more about the star of the show: the blueberries! This crustless blueberry pie is incredibly forgiving, which is a huge plus for busy home cooks like me. It’s meant to be simple, rustic, and utterly delicious. It’s the kind of dessert that feels homemade, loved, and without any pretension. It’s just good, honest, blueberry baking.
Why you’ll love this recipe?
There are so many reasons why this crustless blueberry pie has become a staple in my kitchen, and I just know you’re going to fall head over heels for it too. First off, let’s talk about the flavor. It’s intensely blueberry-y! The berries burst as they bake, creating little pockets of sweet-tart jammy goodness that meld perfectly with the tender, slightly cakey batter. It’s not overly sweet, letting the natural brightness of the blueberries really shine. And the simplicity? Oh my goodness, the simplicity! If you can stir ingredients together, you can make this pie. There’s no rolling pins, no chilling dough, no worrying about crimping edges. It’s a lifesaver on those evenings when a sweet craving hits hard and fast. Plus, it’s surprisingly cost-effective. You likely have most of the ingredients in your pantry already, and blueberries, while lovely fresh, can often be found frozen and just as delicious for baking. This recipe also shines in its versatility. While I adore it as a simple breakfast or brunch treat, it’s equally at home as a comforting dessert. I’ve even made mini versions in muffin tins for parties, and they disappear in seconds! Compared to a traditional pie, which can be a bit finicky, this crustless version gives you all the satisfying pie-like experience with a fraction of the effort. What I love most about this crustless blueberry pie is that it feels like pure comfort. It’s warm, it’s sweet, it’s bursting with fruit, and it’s so easy to whip up. It truly is a win-win-win.
How do I make a crustless blueberry pie?
Quick Overview
This couldn’t be simpler. You’ll whisk together some dry and wet ingredients to create a basic batter, then gently fold in loads of fresh or frozen blueberries. Pour this glorious mixture into a prepared baking dish and bake until it’s golden brown and the berries are bubbling. It’s a one-bowl wonder for the batter, making cleanup a breeze. The magic happens as it bakes, transforming into a beautiful, rustic dessert that celebrates the blueberry. No fancy techniques, just pure deliciousness waiting to happen. It’s the kind of recipe that makes you feel like a baking pro without breaking a sweat.
Ingredients
For the Main Batter:
This forms the tender, cake-like base that cradles all those blueberries. Using good quality all-purpose flour is key for that classic texture. I always opt for unbleached flour if I can find it – it just seems to bake a little better. For the sugar, granulated is perfect, but if you have brown sugar on hand, a mix of both can add a lovely depth of flavor. And the fat! Melted unsalted butter gives the best richness, but I’ve had great success with melted coconut oil for a slightly different, equally delicious flavor profile, and it’s a fantastic option if you’re keeping it dairy-free. Don’t skip the leavening agents; baking powder and baking soda work together to give it that delightful lift. A pinch of salt is crucial to balance out the sweetness. And for the liquid, I find milk is traditional, but here’s a little secret: I’ve tested this with almond milk and oat milk, and it actually made it even creamier! So feel free to experiment.
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar (or 1/2 cup granulated + 1/2 cup packed brown sugar for extra depth)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup (1 stick) Unsalted Butter, melted (or melted coconut oil)
- 2 large Eggs, at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Milk (dairy or non-dairy like almond or oat milk)
For the Filling:
This is where the stars of the show come in! Fresh blueberries are amazing, of course, but frozen blueberries are also absolutely perfect for this recipe. In fact, sometimes I prefer frozen because they release more juice as they bake, creating those lovely jammy pockets. Just make sure they are plain blueberries, not the kind pre-mixed with sugar or cornstarch. I like to toss them with a tablespoon or two of flour to help absorb some of the excess moisture and prevent them from sinking to the bottom. A little lemon zest or a squeeze of lemon juice adds a wonderful brightness that cuts through the sweetness and really makes the blueberry flavor pop. It’s a little touch that makes a big difference!
- 4 cups Blueberries (fresh or frozen)
- 2 tablespoons All-Purpose Flour (or cornstarch if you prefer)
- 1 tablespoon Lemon Zest (optional, but highly recommended!)
- 1 tablespoon Fresh Lemon Juice (optional)
For the Glaze:
This is completely optional, but oh-so-pretty and adds a lovely finishing touch. It’s just a simple mixture of powdered sugar and milk or lemon juice. You want it to be thick enough to drizzle but thin enough to spread easily. I usually start with a tablespoon of liquid and add more, a tiny bit at a time, until I get the perfect consistency. If you want a bit more tang, use lemon juice instead of milk! Some people even like a cream cheese glaze, which is divine! It’s all about what makes your taste buds sing.
- 1/2 cup Powdered Sugar
- 1-2 tablespoons Milk or Fresh Lemon Juice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 375°F (190°C). While it’s warming up, grab an 8×8 inch square baking dish or a 9-inch pie plate. You’ll want to grease it really well. I usually use butter or cooking spray, and then sometimes I’ll even sprinkle a little flour in there to make sure absolutely nothing sticks. This step is crucial for an easy release and a beautiful presentation, no matter how rustic it ends up looking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Give it a good whisking to make sure everything is evenly distributed. This ensures your leavening agents are mixed well, which means a nice, even rise for your pie. You want to see no lumps of baking powder or soda.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the 2 large eggs until they’re lightly beaten. Then, stir in the 1 teaspoon of vanilla extract and the 1 cup of milk. Finally, slowly whisk in the 1/2 cup of melted butter (or coconut oil) until it’s all combined. Don’t worry if it looks a little frothy; that’s totally fine.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until *just* combined. Seriously, resist the urge to overmix! A few small lumps are okay. Overmixing develops the gluten in the flour, which can lead to a tough, dense texture, and we definitely don’t want that here. We’re aiming for a tender, cake-like consistency.
Step 5: Prepare Filling
In another bowl, toss your 4 cups of blueberries (fresh or frozen) with the 2 tablespoons of flour, lemon zest (if using), and lemon juice (if using). The flour helps to thicken any juices that release during baking. If you’re using frozen berries, try not to thaw them completely; a slightly icy texture is fine. This coating helps the berries hold their shape a bit better and prevents them from sinking too much.
Step 6: Layer & Swirl
Gently fold about half of the blueberry mixture into the batter. Then, pour about half of the batter into your prepared baking dish. Spoon half of the remaining blueberries over the batter. Dollop the remaining batter over the blueberries, trying to spread it as evenly as possible. Finally, scatter the rest of the blueberries on top. You can give it a gentle swirl with a knife or skewer if you like, but it’s not necessary for this rustic delight. The goal is to have blueberries pretty much everywhere!
Step 7: Bake
Place the dish in your preheated oven. Bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding a blueberry) comes out clean. The edges should be set, and the center should be just slightly soft, not gooey. Keep an eye on it towards the end; ovens can be so finicky!
Step 8: Cool & Glaze
Once it’s baked to perfection, remove it from the oven and let it cool in the dish on a wire rack for at least 15-20 minutes. This allows it to set up properly. While it’s cooling, you can whip up the glaze. In a small bowl, whisk together the 1/2 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth and drizzle-able. Drizzle this over the slightly cooled pie. Don’t wait too long, or it will just soak in!
Step 9: Slice & Serve
Once it’s cooled enough to handle (warm is fantastic!), slice it up and serve. It’s wonderful served warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm, fruit-filled cake with cold cream is just heavenly. Enjoy every single bite of this easy, delicious crustless blueberry pie!
What to Serve It With
This crustless blueberry pie is so wonderfully versatile, it’s practically a chameleon in the dessert world. For a delightful **breakfast** option, I love serving it warm with a strong cup of coffee. The sweetness is just right to start the day without being overwhelming. Sometimes, I’ll even add a little dollop of Greek yogurt on top for a protein boost. When we’re having a relaxed **brunch**, this pie is a showstopper. I like to serve it in pretty ramekins or individual servings, perhaps with a side of fresh berries and a sprig of mint for a touch of elegance. For a more formal **dessert**, it’s perfect alongside a scoop of vanilla bean ice cream or a drizzle of raspberry coulis. The warm pie and cold ice cream are a classic pairing for a reason! And for those spontaneous **cozy snacks**, this pie is your best friend. It’s delicious on its own, but it also pairs beautifully with a glass of milk or a cup of tea. My family loves it after dinner, especially on cooler evenings. It brings such a sense of comfort and togetherness. I’ve even served it with a light dusting of powdered sugar and a few extra fresh berries, and it looks just as good as it tastes!
Top Tips for Perfecting Your Crustless Blueberry Pie
I’ve made this crustless blueberry pie more times than I can count, and through those countless bakes, I’ve picked up a few tricks that I think really elevate it. First, about the blueberries: whether you use fresh or frozen, tossing them with that tablespoon or two of flour is a must. It really does help absorb excess liquid and gives the filling a lovely, slightly thickened texture without being gummy. If you’re using frozen, don’t thaw them completely; giving them a quick rinse under cold water and then patting them dry is usually enough to prevent them from being a solid ice block, but still keep them mostly frozen. When it comes to mixing the batter, I cannot stress this enough: do NOT overmix! As soon as you don’t see any dry flour streaks, stop. A few lumps are perfectly fine and actually desirable for a tender crumb. Remember, we’re not developing gluten here; we’re just bringing everything together. For swirl customization, while you can swirl for aesthetics, I honestly find that just gently folding the berries into about half the batter and then layering them with the rest of the batter and topping with more berries gives you a beautiful, natural distribution of fruit. If you do want a swirl, use a light hand; you don’t want to overwork the batter. Ingredient swaps can be fun! For the milk, I’ve honestly used everything from whole milk to skim to almond and oat milk, and they all work beautifully. The fat content might slightly change the richness, but it’s rarely a drastic difference. If you’re out of butter, melted coconut oil is a fantastic substitute, and it adds a subtle tropical note that’s quite lovely. For baking, make sure your oven rack is in the center position. This ensures even heat distribution. If you find the top is browning too quickly before the inside is cooked, you can always loosely tent it with a piece of aluminum foil for the last 10-15 minutes of baking. Doneness testing is key: a toothpick inserted into the cakey part should come out clean. For the glaze, consistency is everything. Start with less liquid than you think you need and add it gradually. A slightly thicker glaze will hold its shape better, while a thinner one will spread more easily. If it gets too thin, just whisk in a bit more powdered sugar. If it gets too thick, a tiny splash more milk or lemon juice will fix it right up.
Storing and Reheating Tips
This crustless blueberry pie is surprisingly resilient when it comes to storage, which makes it perfect for making ahead or enjoying leftovers. At room temperature, it’s best enjoyed the same day it’s baked, or within a day or two if it’s covered loosely with plastic wrap or a cake dome. I wouldn’t keep it out much longer than that, especially if your kitchen is on the warmer side, to maintain freshness and avoid any spoilage. For longer storage, the refrigerator is your best friend. Once the pie has cooled completely, wrap it tightly with plastic wrap or place it in an airtight container. It should keep well in the fridge for up to 3-4 days. The texture might change slightly – it tends to firm up a bit when chilled – but it’s still absolutely delicious. If you want to freeze portions or the whole pie, that’s totally doable too! Let it cool completely, then wrap it very well in a couple of layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can stay in the freezer for up to 2-3 months. When you’re ready to enjoy it, the best way to thaw it is in the refrigerator overnight. You can also gently reheat individual slices in the microwave for about 20-30 seconds, or in a low oven (around 300°F/150°C) for about 10-15 minutes until warmed through. As for the glaze, I always recommend adding it *after* the pie has cooled significantly or right before serving. If you add it to a warm pie, it will likely melt and become a bit of a mess. If you plan on storing leftovers and want to glaze them later, simply make the glaze fresh when you’re ready to serve.
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! My absolute go-to crustless blueberry pie. It’s the kind of recipe that makes you feel good about baking, because it’s so forgiving and yields such incredibly delicious results. It’s proof that you don’t need a fancy crust to get all the comforting flavors of a pie. The bursts of juicy blueberries, the tender, slightly sweet cake-like base – it’s pure joy in every bite. If you love this recipe, you might also enjoy my [Link to another blueberry recipe, e.g., “Easy Blueberry Muffins”] or my [Link to a simpler dessert, e.g., “No-Bake Berry Parfait”]. They share that same spirit of simple, delicious, and crowd-pleasing goodness. I truly hope you give this crustless blueberry pie a try. It’s become a beloved favorite in my home, and I have a feeling it might just become one in yours too. I can’t wait to hear what you think! Let me know in the comments below how yours turned out, or if you have any special variations you love to add. Happy baking, and happy eating!
Crustless Blueberry Pie
Ingredients
Dry Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract or to taste
Blueberries
- 2 cups fresh blueberries divided
- 0.25 cup fresh blueberries for topping
Topping Sugar
- 2 tablespoons granulated sugar
Instructions
Preparation Steps
- Preheat oven to 350°F. Generously spray a 9-inch round pie dish with cooking spray. A glass pie dish is recommended; baking times may vary with metal dishes.
- In a large bowl, whisk together 1 cup granulated sugar, flour, cinnamon, and salt. Set aside.
- In a medium microwave-safe bowl, melt the butter (about 45 seconds). Let it cool slightly before adding the eggs to prevent scrambling.
- Add the eggs, vanilla extract, and almond extract to the melted butter and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 2 cups of fresh blueberries. The batter will be thick.
- Spread the batter evenly into the prepared pie dish, smoothing the top with a spatula.
- Evenly sprinkle the remaining 1/4 cup of blueberries over the top of the batter.
- Sprinkle the 2 tablespoons of granulated sugar evenly over the blueberries. 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 (no wet batter).
- Allow the pie to cool in the dish on a wire rack before slicing and serving. It can be served warm or at room temperature. Optional: serve with whipped topping or ice cream. The pie will keep in an airtight container at room temperature for up to 5 days.
