Got some blueberries still hanging around? Boy have I got a recipe for you....It takes minutes, is chock full of berries (so you can act like it's good for you), it's light, it's fluffy, and it's delicious.
Is that enough?
Blueberry Cream Cheese No Crust Pie
makes one 9" pie
Print me, Please!!!
1 cup flour
1 cup sugar
1/2 tsp salt
1/2 cup butter, melted and cooled slightly
1 tsp almond extract
1 tsp vanilla extract
1 tsp fresh lemon juice
2 cups fresh blueberries
3 oz cream cheese, cut into pea-sized pieces
Preheat oven to 350°. Grease a 9" pie plate; set aside.
Combine the flour, sugar, and salt in a large bowl. Stir in the butter, eggs, almond extract, vanilla, and lemon juice until well combined. Gently fold in the blueberries and cream cheese pieces. Spread the batter into the prepared pan.
Bake for 40 minutes or until golden brown around the edges and springy to the touch. Serve warm or at room temperature.