Crustless Fresh Blueberry (Print)
An easy mix of pie and cake textures featuring fresh summer blueberries, ready in no time, without the fuss of a crust.
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon ground cinnamon
02 -
1 cup all-purpose flour
03 -
1/4 teaspoon fine salt
04 -
1 cup and 2 tablespoons white sugar, divided
→ Wet Ingredients
05 -
1 teaspoon vanilla flavoring
06 -
2 large eggs
07 -
1/2 cup melted unsalted butter
08 -
1/2 to 1 teaspoon almond flavoring
→ Fruit
09 -
2 1/4 cups fresh blueberries, some reserved for topping
# Steps:
01 -
Set your oven to 350°F. Grease a 9-inch pie dish with non-stick spray.
02 -
In a big bowl, stir together flour, cinnamon, salt, and 1 cup of the sugar.
03 -
In another bowl, whisk the eggs, melted butter, and two extracts until smooth.
04 -
Add the wet mixture into the dry one, then gently fold in 2 cups of the blueberries.
05 -
Spread batter in the dish, top with the leftover blueberries and sprinkle with sugar. Bake for 34 to 39 minutes, until it sets.
# Notes:
01 -
Fresh blueberries work best, haven't tried with frozen ones.
02 -
A slightly undercooked center will make it gooey.
03 -
Stays good at room temperature for around 5 days.