Crustless Blueberry Pie

5 from 6 votes

A delicious blueberry lemon pie with a crunchy top.

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: Servings

Preheat the oven to 350 degrees F.
Melt the butter in the microwave or in a small saucepan on the stovetop. Set aside to cool.
In a medium bowl, crack in the eggs and beat them with a whisk.
Once the butter is cooled, slowly drizzle the butter into the beaten eggs. Whisk the entire time. It is important to make sure the butter is cooled. Otherwise, it will scramble the eggs.
Next, add the vanilla extract and white sugar to the egg mixture. Whisk.
With a microplane, zest the lemon. Do not zest the white pith. It is bitter-tasting.
After zesting, cut the lemon in half and juice it into a small bowl. Remove any seeds. Add the lemon zest and juice to the batter.
Add the flour and salt. Whisk until the flour is completely moistened.
Finally, add the fresh blueberries and fold them into the batter.
Pour the batter into a greased pie plate. Top the pie with the extra ¼ cup of blueberries. Sprinkle the top with 2 tablespoons of white sugar.
Bake in a preheated 350 degree F oven for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.
Cool the pie and slice it into eight servings. Top with ice cream or whipped cream. Sprinkle with extra lemon zest, and fresh blueberries.

Note 1: Use all-purpose flour or gluten free flour like Bob’s Red Mill 1-to-1.

Note 2: Frozen blueberries will also work. Do not defrost before adding.

Storage: Keep the blueberry pie covered and store it on the countertop for up to four days.

Serving: 1 SliceCalories: 304kcalCarbohydrates: 43gProtein: 4gFat: 13gSugar: 28g