Dessert
Blueberry Galette
This Blueberry Galette is the kind of dessert that looks fancy but feels effortless.
Yields 6 Servings
Prep + Chill Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
This Blueberry Galette combines a flaky buttery crust with sweet, juicy blueberries for an easy dessert that’s perfect for brunch, gatherings, or a cozy night in. No pie dish needed — just simple ingredients and beautiful flavor.
Serve it warm with vanilla ice cream or whipped cream for the ultimate treat.
Ingredients
Galette Dough
- 1-1/4 cup all purpose flour
- 2 Tbsp granulated sugar, divided
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2 Large Dakota Layers Eggs, divided
- 1 Tbsp ice water
Blueberry Filling
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 Tbsp cornstarch
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- pinch of salt
Instructions
- Whisk together flour, 1 tablespoon sugar, and salt and in medium bowl.
- Add cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size pieces of butter.
- Stir in one egg.
- Add ice water, mixing gently until the dough begins to come together.
- Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt in a medium bowl.
- Toss gently to coat and set aside while you roll the dough.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ to ¼ inch thick. Transfer to the prepared baking sheet.
- Spoon the blueberry filling into the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the fruit, pleating as you go to create a rustic border.
- Beat remaining egg. Brush the crust with the beaten egg and sprinkle with remaining sugar.
- Bake for 35–40 minutes, or until the crust is deep golden.
- Allow the galette to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
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