- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
Regardless whether you make this pie with fresh or frozen blueberries, it is super quick and easy.
3 people made this
- 280g plain flour
- 2 teaspoons baking powder
- 250g butter, softened
- 200g caster sugar
- 3 eggs
- 1 lemon, juiced
- 1 lemon, zested
- 250g blueberries, fresh or frozen
MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min
- Preheat the oven to 180 C / Gas 4. Grease a pie tin.
- Combine flour with baking powder.
- Cream softened butter and sugar until fluffy. Add eggs one by one, blending well. Add zest and lemon juice. Add flour and blend.
- Gently fold in 2/3 of the berries. Tip mixture into tin and spread evenly. Arrange the remaining berries on top.
- Bake until a tester comes out clean, about 1 hour.
Reviews & ratingsAverage global rating:(4)
This blueberry pie recipe is so simple! If you’ve never made a pie from scratch before, you are in the right place. I am going walk you through the whole process. Let’s talk about the ingredients first.
What You Will Need
Here’s what you’ll need to make blueberry pie from scratch:
- Pie crust — this can be homemade or store-bought. I’ve talked a bit more about pie crust below.
- Blueberries — these can be fresh (my preferred option) or frozen. Frozen blueberries will need to be thawed and drained of extra juices before using to make the pie.
- Sugar, lemon zest, cinnamon, and allspice — these add sweetness and flavor to the pie.
- Cornstarch — for a thickened pie filling, we need cornstarch. Some recipes call for flour, but in our testing cornstarch seemed to work best.
- Butter — just a tiny bit of butter makes the filling shiny and extra delicious on top.
- Egg yolk and cream — these make up our egg wash, which we brush over the crust. As the pie bakes, the egg and cream are what makes the crust turn golden and look shiny.
I love the spice from allspice and cinnamon and zing from lemon zest in this pie. We don’t add so much that they take away from the blueberries, but we do add enough to lift their flavor a bit.
Pro Tip: If you’re using fresh blueberries, buy (or pick) berries that are plump, sweet and juicy. You can use frozen blueberries in this recipe, just thaw and drain them before using.
HOW TO MAKE BLUEBERRY PIE CINNAMON ROLLS
Preheat oven to 375 degrees F. Spray a large baking dish with no stick cooking spray and line parchment paper.
On a lightly floured surface, roll out refrigerated dough.
Then, brush dough with melted butter — stopping about an inch from the edges on the long sides of the rectangle.
Combine blueberry preserves and fresh blueberries in a small mixing bowl, mixing well but gently.
Spread blueberry mixture onto the dough in the same areas as the melted butter.
Beginning with the long end of the rectangle, roll the dough up tightly but gently. Pinch the seams to seal well.
Cut into 12 equally sized rolls and arrange rolls into the prepared pan, leaving a small distance between them.
Bake for 20 minutes on the middle rack of the oven, or until golden brown.
Meanwhile, prepare topping. Combine cream cheese and sugar in the bowl of a mixer.
Beat until smooth and homogeneous. Add lemon juice and both blue and red food coloring, beating just until well combined.
Spread over sweet rolls while warm, and garnish with lemon rinds. Enjoy!
If you enjoy cinnamon rolls, also try our Coconut Rolls.
Do cinnamon rolls with cream cheese icing need to be refrigerated?
Yes, you should always refrigerate cinnamon rolls that have cream cheese frosting because it’s a dairy-product. To consume at room temperature, simply take rolls out of the refrigerator an hour before serving. To eat warm, microwave rolls for about 15-30 seconds or until warm, and serve immediately.
I am not fond of it because freshly baked pies always taste better than frozen ones. However, yes, you can freeze this pie. Once it fully cools down, cover it in multiple layers of saran wrap and aluminum foil and freeze for up to 1 month. When you are ready to enjoy it, thaw overnight in the fridge and allow it to come to room temperature.
- 5 Cups frozen blueberries, thawed
- 1 lemon, juiced
- 1 Cup sugar
- 1/2 Cup flour
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon nutmeg
- 1 box refrigerated pie crust, left at room temperature
- 3 Tablespoons butter
- 1 egg, lightly beaten
- 1 Teaspoon sugar
Preheat the oven to 375 degrees F.
In a bowl, mix the frozen berries and lemon juice and set aside.
In a separate bowl, mix together the sugar, flour, ground cinnamon, and nutmeg. Add to the berries and stir well. Add blueberry mixture into prepared pastry shell and top with dollops of butter.
Place the remaining pastry on the top of the filling and crimp the edges. Cut four slits at the top of the crust. Brush with egg mixture and sprinkle with sugar. Bake at 375 degrees F for 35 minutes or until the crust is golden brown.
How to Make Mini Blueberry Pie
- Ready-made pie crust (to make this pie extra quick, you can also opt for the ready-made pie crust that’s already in mini-pie sizes)
- Flour for rolling
- 2 cups frozen blueberries, thawed
- 1 tsp cornstarch
- ¼ cup sugar
- Juice of one lemon
- 2 tbsp butter
Preheat oven to 375 degrees.
If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie circle in a muffin tin.
In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with your blueberry mixture and dot it with butter.
Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set before taking them out of the muffin tin.
Blueberry Pie Quick Bread
Bored with the same old blueberry quick breads? Try something different with a blueberry pie bread — homemade blueberry pie filling swirled into the batter and topped with an almond crumble topping.
It’s time for yet another in the 2016 Quick Bread of the Month series!
Fresh peaches have been abundant now, so I’ve been dreaming of some sort of peach bread for August. But.. blueberry pie bread is not peach.
A choosey toddler had different plans, and left me with an awful lot of unconsumed blueberries, and I couldn’t possibly let all those fresh blueberries go to waste!
Ryan is digging other summer fruits much more than blueberries right now, and a blueberry bread is a perfect way to use up an unexpected excess. But what kind of bread?
Blueberry bread is kind of like banana bread. There are hundreds and hundreds of basically the same recipe out there.
My goal with Quick Bread of the Month is to do something a little off the beaten path each month, like this candied grapefruit bread, or cinnamon streusel rhubarb bread, or a savory Italian herb tomato bread.
Not just any blueberry bread will do – it has to be something a little different.
And so, I converted my favorite almond crumble blueberry pie recipe into a quick bread. Same blueberry filling, simmered on the stove.
Except instead of pouring it into a pie crust, we’re going to swirl it into a quick bread batter.
This was one of those recipes that I was really excited about, especially since I came up with the idea and had the finished baked bread sitting on my counter in a matter of hours. I wasn’t sure what to expect, but I loved the outcome.
The bread itself is not super sweet. The blueberry swirl filling is completely reminiscent of a pie (goal achieved!) and the almond crumble topping adds both a great flavor and textural contrast.
While this is certainly appropriate as brunch/mid-day snack option, I also wouldn’t say no to a slice with a big scoop of ice cream for dessert. Blueberry pie bread a la mode. Yes, please!
Homemade Blueberry Pie Filling
The star of this bread is the homemade blueberry pie filling. It’s swirled into the batter, and it’s both delicious and beautiful!
You might realize that there’s a high ratio of cornstarch to berries in this.
You know how blueberry pie is sometimes a little goopy and juicy and delicious? That works great in a pie, but I didn’t want that much in the swirly part of a bread.
We’ll cook down the blueberries (fresh or frozen – this also works great with frozen berries!) until they’re more of a jam-like consistency.
I purposely kept the batter on the less-sweet side after all, this is a bread and not a cake. (Although, if we’re being honest, the line between the two is seriously blurred with many quick breads!).
I used the same almond crumble topping as the blueberry pie and baked it right on top of the bread.
And thus: blueberry pie bread.
Almond Crumble Topping
The almond crumble, just like the pie, uses crumbled almond paste.
If you have a nut allergy, or really don’t like almond, then you can always substitute a traditional brown sugar and butter streusel topping.
But if neither of these apply to you, I really, really recommend that you pick up some almond paste or even marzipan.
You should be able to find one or the other in the baking aisle of major grocery stores, or pick it up from Amazon (above links are affiliate).
The unexpected almond crumble really adds a great new flavor and a crumbly deliciousness to the bread.
Tips and Tricks for the Best Blueberry Pie Bread
- The blueberry pie filling can be made using either fresh or frozen blueberries. Frozen blueberries may require cooking down for a few additional minutes.
- Use room temperature eggs and butter for the best incorporation of ingredients while mixing.
- If you can’t find almond paste, marzipan can be substituted – it has a similar flavor, but a higher sugar content.
- For a nut-free topping, replace the almond paste with an equal amount of brown sugar.
- If the almond crumble topping is browning too quickly, tent the loaf pan with foil for the last 15-20 minutes of baking.
- The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. To freeze, wrap fully cooled bread in plastic wrap, followed by a layer of aluminum foil.
More Blueberry Dessert Recipes:
2016 Quick Bread of the Month SeriesCranberry Cider Quick Bread Chocolate Chip Banana Bread Guinness Irish Soda Bread
Chocolate Buttermilk Quick Bread Cinnamon Streusel Rhubarb Bread Candied Grapefruit Quick Bread
Italian Herb Tomato Bread Blueberry Pie Quick Bread Apple Bread wth Cinnamon Crumble
Nutella Pumpkin Bread Bacon Cheddar Chive Bread Lemon Poppy Quick Bread
Recipe of Crustless Blueberry Pie Super Quick Homemade
Hey everyone, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Crustless Blueberry Pie recipe here. We also have wide variety of recipes to try.
Before you jump to Crustless Blueberry Pie recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.
For the most part, people have been taught to believe that “comfort” foods are not good for the body and must be avoided. Often, if your comfort food is a high sugar food or another junk food, this is true. Otherwise, comfort foods can be very nourishing and good for you. Some foods actually do improve your mood when you consume them. When you are feeling a little down and are needing an emotional boost, test out a couple of these.
Put together a trail mixout of a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all fantastic for helping to raise your mood. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical substance that dictates to your brain how you feel all the time. The more serotonin you have, the better you will feel. Nuts, along with improving your mood, can be a great protein source.
As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try these hints instead!
We hope you got benefit from reading it, now let’s go back to crustless blueberry pie recipe. To make crustless blueberry pie you only need 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Crustless Blueberry Pie:
- Use 1 c of sugar.
- Take 1 c of AP flour.
- Take 1/4 tsp of salt.
- Prepare 1/2 c of butter.
- Take 2 of lg eggs.
- Take 2 tsp of Vanilla.
- Use 2 tsp of lemon zest.
- Provide 2 1/2 c of blueberries.
- Get 2 tbsp of raw sugar.
- Provide 350 of Pre heat oven to.
Instructions to make Crustless Blueberry Pie:
- Mix dry ingredients and set aside.
- Melt butter in large microwave safe bowl and allow to cool..
- When room temperature add Vanilla, and eggs and mix well. Add dry ingredients (do not over mix) fold in 2c of the blueberries and put into a prepared 9" dish..
- Take the remaining 1/2c of blueberries and press into the top of the pie and sprinkle with the raw sugar..
- Bake at 350 degrees for about 35 mins.
If you find this Crustless Blueberry Pie recipe valuable please share it to your friends or family, thank you and good luck.
Video: How to Make Blueberry Pie
Blueberries come into season in early summer, but they freeze well, and you can easily make this pie with frozen berries.
The Best Blueberries to Use for Blueberry Pie
Fresh, in season blueberries from a local source are the best to use for this pie. If they aren't available, fresh or frozen blueberries from the store can be used. If using frozen blueberries, allow them to thaw first and drain any excess juice.
Swaps and Substitutions
If you don't have all the ingredients on hand, there are some swaps you can make for this easy blueberry pie.
- Swap the cornstarch, flour, or tapioca for an equal amount of arrowroot.
- Swap half the blueberries for another berry such as strawberries or huckleberries.
- Use store bought crust (deep dish) instead of homemade.
- If you don't have fresh lemons, use bottled lemon juice and omit the lemon zest.
Keep an eye on your pie as it cooks and follow these tips if problems arise.
- Brush the egg wash on evenly and don't allow it to pool at the edges of the pie or you might end up with a little baked egg on your pie.
- If the crust begins to brown too much before the pie is done baking, tent aluminum foil over the crust until the pie is cooked through.
- The filling must cook till it bubbles or it won't thicken completely after cooling. Keep the pie in the oven until it bubbles. (Keep an eye on the crust to make sure it doesn't brown too much.)
- To keep the filling from being runny, cool the pie completely before slicing.
How to Store Homemade Blueberry Pie
Cover the pie loosely and store it on the counter for 3 to 4 days. After 4 days, store covered in the refrigerator for an additional 3 days.
- 1/4 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 tablespoon milk
- 3 pints blueberries, picked over
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.