One problem I have after shopping at the Collingswood Farmers’ Market is that I buy too much. I frequently buy too much of one thing, usually the newest crop to arrive for sale. This week. Too many blueberries!
But wait. Here is an easy (no mixer) dessert that uses 2 1/2 pint boxes of fresh blueberries. And is absolutely delicious!
Perfect for a picnic dessert!
1 cup plus 2 Tablespoons granulated sugar, divided
1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 cups plus 1/4 cup fresh blueberries, divided
1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 inch round pie dish very well with cooking spray; set aside.
2. In a large bowl, add sugar, flour, cinnamon, salt, and whisk to combine; set aside.
3. In a glass microwave proof bowl or cup, add the butter and heat in a microwave to melt. Wait a few minutes for the butter to cool before adding the eggs so they don’t get scrambled.
4. Add the eggs and vanilla to the butter and whisk to combine.
5. Pour the wet mixture over the dry ingredients and stir to combine; don’t over mix.
6. Add 2 cups of blueberries and stir to combine; batter is very thick.
7. Put the mixture into your prepared pie dish. Smooth the top lightly with a spatula.
8. Evenly sprinkle 1/4 cup blueberries over the top.
9. Evenly sprinkle 2 Tablespoons sugar (that you set aside) over the top and bake for 34 to 39 minutes or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
10. Allow the pie to cool in pie dish on a wire rack before slicing and serving. Can be topped with whipped cream or ice cream. Pie will keep airtight at room temperature for up to 5 days. If it lasts that long!
Blueberries purchased from AT Buzby, Muth Family Organic Farm, and Springdale Farms. They are available nearly EVERYWHERE in the market!