Description
Blueberry Galette is a rustic, free-form dessert featuring a flaky, buttery crust folded over a sweet, juicy blueberry filling enhanced with lemon zest and juice. It’s simple to make, visually charming, and perfect served warm with ice cream or whipped cream.
Ingredients
Scale
- 1 and 1/4 cups all-purpose flour, plus more as needed
- 1/4 cup fine cornmeal
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold buttermilk, plus more as needed
- 4 cups fresh or frozen blueberries (do not thaw if frozen)
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 large egg, beaten with 1 tablespoon milk (for egg wash)
- Optional: coarse sugar for sprinkling on top
Instructions
- In a medium bowl, whisk together flour, cornmeal, sugar, and salt.
- Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add cold buttermilk and stir just until the dough comes together. Add more buttermilk if needed.
- Shape the dough into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour (up to 3 days).
- In a large bowl, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. Gently stir and refrigerate while rolling out the dough.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough into a 12–14 inch circle. Transfer to the baking sheet.
- Spoon the blueberry filling into the center of the dough, leaving a 2–3 inch border.
- Fold the edges of the dough over the filling, overlapping as needed to form a rustic shape.
- Brush the exposed crust with egg wash and sprinkle with coarse sugar if desired.
- Bake for 28–32 minutes, until the crust is golden and filling is bubbling.
- Let cool for 10 minutes before serving warm or at room temperature.
Notes
- Chill all crust ingredients for flakier results.
- Don’t overfill the galette to prevent sogginess and leakage.
- Letting the galette cool before slicing helps it set.
- Use mixed berries or stone fruit as variations.
- Leftovers can be stored refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice (1/8 of galette)
- Calories: 270
- Sugar: 14g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry galette, rustic pie, summer dessert, easy blueberry dessert, flaky crust, fruit galette, homemade galette