Preheat oven to 350 degrees. Spray a 9 inch deep pie dish with non-stick cooking spray. Set aside.
In a large bowl whisk or sift together 1 cup flour, 1 cup white granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp salt. Set aside.
In a medium microwave-safe bowl, place butter and melt in microwave for about 45 seconds. Allow to cool for a few minutes before adding eggs to prevent scrambling of eggs.
Whisk in eggs and extracts.
Pour the wet mix into the dry ingredients and whisk to combine. Fold in 2 cups blueberries. Pour batter into prepared pie plate and smooth evenly with a spatula. Place remaining 1/4 cup of blueberries all over top of batter. Sprinkle with 2 TBS white granulated sugar.
Bake in preheated oven for 35-40 minutes until browned and edges are set. Insert toothpick in center of cake, should come out clean with crumbs & no batter.
Allow pie to cool on a wire rack in pie dish before serving. Dollop with whipped topping or ice cream.NOTE: pie will keep in an airtight container at room temperature for 4-5 days.
