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.