No Crust Blueberry Pie (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 teaspoon cinnamon
02 - 1/4 teaspoon salt
03 - 1 cup all-purpose flour
04 - 1 cup plus 2 tablespoons sugar, split

→ Wet Ingredients

05 - 1 teaspoon vanilla extract
06 - 2 large eggs
07 - 1/2 cup butter, melted
08 - 1/2 to 1 teaspoon almond extract

→ Fruit

09 - 2 1/4 cups fresh blueberries, separated

# Instructions:

01 - Heat the oven to 350°F and lightly coat a 9-inch pie pan with spray.
02 - Stir together flour, salt, cinnamon, and 1 cup sugar in a big mixing bowl.
03 - In another bowl, whisk eggs, vanilla, almond extract, and melted butter until smooth.
04 - Add the wet mixture to the dry one and mix gently. Carefully fold in 2 cups of blueberries.
05 - Spoon batter into your pie pan, sprinkle over the rest of the berries and sugar, and bake for 34–39 minutes until firm.

# Notes:

01 - Works best with fresh blueberries. Frozen might not give the same results.
02 - For a soft center, slightly underbake it.
03 - Stores fine at room temperature for up to 5 days.

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