Blueberry Galette
My Blueberry Galette is a rustic, buttery pastry filled with juicy, sweet-tart blueberries and baked until golden and bubbling. The homemade galette crust is tender and flaky, with just the right balance of richness and bite.
It's the perfect dessert for showcasing fresh summer blueberries, whether you're planning a backyard dinner or just treating yourself with a scoop of vanilla ice cream. Move over traditional pies, this galette is rustic enough for a weeknight, yet pretty enough for company.
Jump to:
- Why You Will Love This Blueberry Galette Recipe
- Ingredients
- Substitutions and Variations
- How to Make a Blueberry Galette
- More Recipes You Will Love
- How to Store a Blueberry Galette Recipe
- What to Serve with Blueberry Galette
- Top Tips
- Frequently Asked Questions About Blueberry Galette
- More Recipes You Will Love
- Blueberry Galette
When it comes to berries, blueberry is my first love for desserts. Here are some are my favorite fruit-forward recipes you need to make: Strawberry Rhubarb Dump Cake, Lemon Blueberry Cookies, Strawberry Rhubarb Galette, Old Fashioned Blackberry Cobbler, Lemon Blueberry Dump Cake, Lemon Blueberry Scones, Strawberry Rhubarb Crisp, Strawberry Crisp, Strawberry Blueberry Dump Cake, Mixed Berry Crisp with Frozen Berries, Strawberry Galette, Red, White and Blue Dump Cake and Strawberry Scones.
Why You Will Love This Blueberry Galette Recipe
- Flaky Homemade Crust: My simple dough recipe bakes up beautifully crisp and golden around the edges.
- Simple but Impressive: A galette looks elegant but is easy to make without fussing with a pie pan; the most forgiving dessert!
- Juicy Blueberry Flavor: The filling is sweet, slightly tart, and packed with blueberry flavor.
- Versatile and Seasonal: Use any fresh fruit you have on hand-peaches, blackberries, strawberries or a combo work too.
- Perfect for Summer: A great way to use up fresh blueberries during peak season.
Ingredients
Galettes are simple with mostly pantry staples and a few grocery store essentials.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Forms the base of the galette dough, keeping it light and sturdy.
- Granulated Sugar: Adds sweetness to both the crust and the fruit filling.
- Sea Salt: Balances the sweetness and enhances overall flavor.
- Unsalted Butter: Cold butter melts in the oven to create a flaky, tender crust.
- Ice Water: Keeps the dough cold, preventing the butter from melting too early.
- Fresh Blueberries: Fresh berries offer the juiciest flavor and best texture.
- Cornstarch: Thickens the fruit juices to prevent a soggy crust and helps the filling to set.
- Lemon Zest & Lemon Juice: Adds brightness and a hint of tartness to balance the berries.
- Egg & Heavy Cream: Combined for an egg wash that gives a golden, glossy finish.
- Coarse Sugar (Optional): Sprinkled on top for extra crunch and sparkle.
For this easy blueberry galette recipe, you'll want to have on hand measuring cups and spoons, mixing bowls, pastry cutter, pastry brush, parchment paper, baking sheet and spatula.
Substitutions and Variations
Change up this blueberry galette next time to make it your own. Here are some helpful ways to inspire you.
- Almond Flour: Swap in for part of the flour to create a nuttier, more tender crust.
- Frozen Blueberries: A convenient alternative when fresh berries aren't available-no need to thaw.
- Vanilla Extract: Adds a warm, bakery-style flavor to the fruit filling.
- Peach Galette: Substitute blueberries with peaches or mix both for a rustic summer twist. In fact, you can substitute the blueberries for any fruit!
- Puff Pastry: Use store-bought puff pastry for an even simpler, no-fuss dessert. No need to par-bake the pastry and 40-45 minutes should be good but keep an eye on it for a golden-brown color!
How to Make a Blueberry Galette
This rustic blueberry galette is easier than a pie and requires no special tools-just a bowl, a rolling pin and a baking sheet.
In a large bowl, whisk together flour, sugar, and salt.
Add in cold butter cubes and cut them in with a pastry cutter until there are not overly large pieces.
Add water and mixing with a spatula, then knead gently to form a ball ensuring any pieces that did not stick initially to the ball, do.
Flatten into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour (I like to do 2 hours).
In a medium bowl, mix all blueberry filling ingredients and let sit 10 minutes.
Preheat oven to 375F and prep a rimmed baking sheet with parchment paper.
Roll out chilled dough into a 12" circle and transfer to the baking sheet.
Use a slotted spoon to pile berries into the center of the dough, leaving a 1½-2" border. Fold the edges of the dough over the berries, pleating as needed.
Brush crust with egg wash. If desired sprinkle the crust with coarse sugar and add lemon zest to the filling.
Bake for 45 minutes, until deeply golden brown and bubbling.
Cool slightly, then slice and serve warm.
Hint: Ensure you use cold butter; it creates pockets of steam that result in a flaky crust.
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How to Store a Blueberry Galette Recipe
If you have leftovers; I never do, here are some ways to store it!
- Refrigerator: Store covered or in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month; reheat in the oven.
- Reheating: Honestly, it is good cold or even room temperature. But you can warm in a 325F oven or air fryer for 5-10 minutes to re-crisp the crust.
- Make Ahead: You can make the dough ahead of time and chill in the fridge for 3 days. Leave it out for about 30 minutes before trying to roll as it will be very cold.
What to Serve with Blueberry Galette
- Hot Beverages: Caramel mocha coffee, vanilla chai latte, cinnamon-spiced tea latte, Irish coffee with Baileys, espresso Irish coffee.
- Cold Drinks: Watermelon sangria, watermelon Moscow mule, iced coffee with cream, honey strawberry lemonade, blueberry iced tea, strawberry Hennessy lemonade, watermelon juice.
- Dessert Pairings: Banana chocolate chip cookies, red, white and blue dump cake, lemon blueberry dump cake, strawberry rhubarb dump cake, lemon blueberry cookies.
- Brunch Additions: Crispy fluffy pancakes, lemon blueberry scones, banana French toast casserole, apple pie a la mode.
- Toppings & Sides: Vanilla ice cream, whipped cream, lemon curd.
Top Tips
Here are some of our best tips when making a blueberry galette.
- Don't Overfill: Using a slotted spoon helps keep excess liquid out, preventing a soggy crust.
- Chill Time: Chilling the dough helps develop structure and flavor.
- Egg Wash: For an even golden-brown finish, be generous but not drippy.
- Serve Warm: It's best slightly cooled with a scoop of vanilla ice cream or whipped cream.
Frequently Asked Questions About Blueberry Galette
Do you have questions about making our blueberry galette?
Yes! Just add them straight from the freezer - no need to thaw, but you may need a little more cornstarch.
Nope! A pastry cutter or even your fingertips work perfectly for this galette dough.
Use a slotted spoon or strain the filling first to remove excess liquid before assembling.
Yes, you can make and chill the dough a day ahead, or even freeze it for later.
A galette is a single crust, free-form tart - no pie dish or crimping required.
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Blueberry Galette
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Pastry Cutter
- Basting Brush
- Parchment Paper
- Baking Sheet
- Spatula
Ingredients
CRUST:
- 187.5 grams all-purpose flour about 1 ½ cups
- 18.75 grams granulated sugar about 1 ½ tbsp
- ½ teaspoon sea salt
- ½ stick butter, unsalted cold and cubed
- 6-7 tablespoon water
FILLING:
- 3 cups blueberries
- 75 grams granulated sugar about ¾ cup
- 3 tablespoon cornstarch
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
Egg Wash
- 1 egg
- 2 tablespoon heavy cream
- Coarse sugar if desired for sprinkling
Instructions
- In a large bowl, whisk together flour, sugar, and salt.
- Add in cold butter cubes and cut them in with a pastry cutter until there are not overly large pieces.
- Add water and mixing with a spatula, then knead gently to form a ball ensuring any pieces that did not stick initially to the ball, do.
- Flatten into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour (I like to do 2 hours).
- In a medium bowl, mix all blueberry filling ingredients and let sit 10 minutes.
- Preheat oven to 375F and prep a rimmed baking sheet with parchment paper.
- Roll out chilled dough into a 12" circle and transfer to the baking sheet.
- Use a slotted spoon to pile berries into the center of the dough, leaving a 1½-2" border. Fold the edges of the dough over the berries, pleating as needed.
- Brush crust with egg wash. If desired sprinkle the crust with coarse sugar and add lemon zest to the filling.
- Bake for 45 minutes, until deeply golden brown and bubbling.
- Cool slightly, then slice and serve warm.
Notes
- Ensure you use cold butter; it creates pockets of steam that result in a flaky crust.
- Using a slotted spoon helps keep excess liquid out, preventing a soggy crust.
- Chilling the dough helps develop structure and flavor.
- For an even golden-brown finish, be generous but not drippy.
- It's best slightly cooled with a scoop of vanilla ice cream or whipped cream.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
Always on the lookout for good galette recipes because I love how easy they are to make. This one is definitely a new favorite! I ended up adding a little cinnamon to the filling and it was perfect.
Oh that is so awesome to hear. Very happy that you liked it! Thanks for the review.
I like it, rustic, juicy, and that flaky crust is everything!
We love this one too. So happy to hear you enjoyed it. Thanks for the review.
We love blueberry desserts, this was amazing! So much flavor and simple to make.