Blueberry Galette

This blueberry galette is what I make when I want to create a dessert that looks impressive, but doesn’t take much time to put together.

Galettes are my go-to dessert as they are supposed to look rustic; a free-form tart that’s great with my lemon whipped cream, or even a scoop of ice cream. I’ve made so many savory galettes over the years; like my mushroom galette and tomato galette, and I wanted to do a sweet version.

Enjoy it for breakfast (yes, try it with coffee!) and dessert.

Why I love this Blueberry Galette

A galette is like a pie without the time commitment. No pressure to get it perfect; if you can roll dough out and fold, then you can make a galette.

I added a little whole wheat flour to my crust dough to add in a little more protein and fiber. Trust me, it doesn’t taste heavy! But the whole wheat flour also adds a little more heft, which helps to balance the blueberries.

There is also so much lemon flavor in this galette! I added lemon zest to the crust, the filling, and the whipped cream. Make this one for summer cookouts, weekend brunches, or anytime you have a pint of blueberries that needs using up. It’s forgiving enough for a first-time baker and pretty enough for company!

If a pie has ever intimidated you, start here.

Ingredient Notes

• Whole Wheat Flour: Adds a little nutty flavor along with a sturdy structure
• All-Purpose Flour: I find that using all whole wheat flour makes for a tougher crust, combining both all-purpose and whole wheat makes for a light, soft, flaky pie crust
• Cold Butter: You can use regular or dairy-free butter; I’ve tested this crust with both! The key is making sure that your butter is cold, as it needs to be hard before going into the bowl
• Ice Water: Helps to bring all of the ingredients together; add only as much as you need to form the dough
• Blueberries: Frozen will work in a pinch, but fresh blueberries are really the star here, and I recommend making this galette with blueberries when they are in season
• Cornstarch: Thickens the juices from the blueberries so the filling sets into a jam instead of running out of the crust

How to Make

This blueberry galette is pretty foolproof to mess up! There are a few steps here, but most of that time is hands-off chilling and baking.

Step 1: Make the Dough

Whisk together the flours, sugar, salt, and lemon zest in a bowl. Cut in the cold butter with your fingers or using a pastry cutter —my sister also swears by grating the cold butter with a box grater, then easily folding it into the flour.

Drizzle in the ice water a tablespoon at a time, mixing until the dough just holds together. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.

Step 2: Make the Lemon Blueberry Filling

Add the blueberries to a bowl with the sugar, cornstarch, lemon zest, and lemon juice. Toss gently until the berries are evenly coated.

Step 3: Roll out the Crust

On a sheet of parchment paper, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Don’t worry about perfect edges, as it’s ok if it’s rustic! Slide the parchment onto a baking sheet, and if you don’t have a baking sheet large enough, flip the sheet over so you have a flat surface.

Step 4: Fill and Fold

Mound the blueberry filling in the center of the dough, leaving a 2-inch border all the way around. Fold the border up and over the edge of the fruit, pleating the dough as you fold it over so it holds together.

Brush the folded crust with a beaten egg or plant milk and sprinkle with coarse sugar, if desired. Bake until golden brown.

Step 5: Make the Lemon Whipped Cream

While the galette bakes, whip the cold heavy cream with the powdered sugar, lemon zest, and vanilla until soft peaks form. Slice the galette into 8 slices and top with the whipped cream.

Chef Tips for Success

The secret to a crisp, flaky galette is temperature, so make sure to keep the butter cold and use ice water for the dough, not room-temperature water. Cold butter is what creates those flaky pockets as it goes into the oven. If your dough starts to soften while you work, pop it into the fridge for a few minutes before you fill it with the blueberries.

Let the galette cool for at least 10 minutes before serving so the blueberry filling can gel a little. If you cut the galette while it’s too warm, then the juices will run out.

I also prefer to bake on the lower rack as it helps the bottom crust crisp before the top over-browns.