- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-motive flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- half of cup (1 stick) unsalted butter, melted
- 2 huge eggs
- 1 teaspoon vanilla extract, or to taste
- half to one teaspoon almond extract, or to taste
- 2 cups plus 1/four cup clean blueberries, divided (I even have simplest made with fresh and cannot touch upon the usage of frozen)
- Preheat oven to 350F. Spray a nine-inch round pie dish very well with cooking spray; set apart. I used a pitcher pie dish; baking times may range if using metallic.
- To a huge bowl, upload 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set apart.
- To a medium microwave-safe bowl, upload the butter and warmth on excessive strength to soften, approximately 45 seconds. Wait momentarily earlier than including the eggs so you don’t scramble them.
- Ad the eggs, extracts, and whisk to mix.
- Pour the wet aggregate over the dry and stir to mix; don’t overmix.
- Add 2 cups blueberries and stir to mix; batter may be very thick.
- Turn aggregate out into prepared pie dish, smoothing the pinnacle gently with a spatula.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the pinnacle and bake for approximately 34 to 39 mins, or until edges are set and a toothpick inserted in the center comes out easy or with some wet crumbs however no batter. I favor to underbake slightly (35 mins) for a more gooey center but it’s non-public desire and because all ovens, climates, and berries range, watch your pie and not the clock. Allow pie to cool in pie dish on a cord rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will maintain airtight at room temp for up to five days.