This recipe for Blueberry Galette is a free-form version of blueberry pie, with fresh blueberries and a touch of lemon zest inside a buttery crust. Adding cornstarch to the fruit filling ensures a perfectly crisp bottom.
Serve this delicious Rustic Blueberry Galette warm with a scoop of vanilla ice cream or whipped cream. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
How to Make Blueberry Galette
Note: The full instructions are provided in the recipe card below.
Add the flour, sugar, salt, and pulse to combine in the bowl of a food processor with the steel blade. Next, add butter and pulse until the mixture resembles wet sand.
Slowly drizzle in the ice water, clear vanilla (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc.
If you're not using it immediately, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Roll the dough into a 12-inch circle on a lightly floured surface.
Transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the filling. In a large bowl, toss the blueberries with lemon juice, lemon zest, granulated sugar, light brown sugar, cornstarch, and clear vanilla or pure vanilla extract.
Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough.
Arrange the blueberries filling in the center of the dough, leaving a 2-inch border. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open.
Freeze the blueberry Galette for 15 minutes while preheating the oven.
Preheat the oven to 375 degrees Fahrenheit. Just before baking, whisk the egg with ⅛ teaspoon vanilla and brush the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the blueberry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
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Recipe
Easy Blueberry Galette
Equipment
Ingredients
For the Galette Crust:
- 1-½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, chilled, cut into ½-inch pieces
- 3½ tablespoons ice water
- ½ tablespoon clear vanilla or pure vanilla extract
For the Blueberry Filling:
- 4 cups fresh blueberries or frozen (no need to thaw)
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1 tablespoon unsalted butter , cut into pieces, optional
For the Egg Wash
- 1 small egg
- ⅛ teaspoon clear vanilla or pure vanilla extract
Instructions
Make the Galette Crust:
- In the bowl of a food processor with the steel blade, add the flour, sugar, salt, and pulse to combine. Next, add butter and pulse until the mixture resembles wet sand.
- Slowly drizzle in the ice water, clear vanilla (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven & Roll the dough: On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the filling.
Make the Blueberry Filling:
- In a large bowl, toss together the blueberries with lemon juice, lemon zest, granulated sugar, light brown sugar, cornstarch, and clear vanilla or pure vanilla extract.
- Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Arrange the blueberries filling in the center of the dough, leaving a 2-inch border. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Freeze the blueberry Galette for 15 minutes while preheating the oven.
Bake the Blueberry Galette:
- Preheat the oven to 375 degrees Fahrenheit. Just before baking, whisk the egg with ⅛ teaspoon vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar. Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the blueberry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
