Blueberry Galette is a delightful rustic dessert that brings the essence of summer right to your table. Imagine biting into a warm, jammy filling of blueberries, all wrapped in a tender, flaky crust. Whether you serve it at a family gathering or just enjoy it on a quiet afternoon, this galette is sure to impress. Let’s dive into how to make this classic rustic blueberry dessert that everyone will love!
Why You’ll Love This Blueberry Galette
This easy blueberry galette recipe is not only delicious but also incredibly versatile. Here are a few reasons to whip one up:
- Quick and simple to prepare, perfect for beginners.
- Uses fresh or frozen blueberries, so you can enjoy it year-round.
- Less fussy than a traditional blueberry pie, allowing for a more relaxed baking experience.
- Rustic presentation makes it a charming centerpiece for any dessert table.
- Pair it with ice cream or fresh herbs for an elevated dessert.
- Healthy blueberry galette options can easily be made by adjusting sugar and using whole grain flour.
With an American cuisine flair, this dessert is perfect for vegetarians and anyone looking for a sweet treat without the hassle of pie perfection.
Ingredients for Blueberry Galette
Gather these items:
- 1 1/4 cups all-purpose flour (spooned and leveled for accuracy)
- 1/4 cup fine cornmeal (adds gentle crunch to the crust)
- 3 tablespoons granulated sugar (for lightly sweetening the dough)
- 1/4 teaspoon salt (to balance sweetness)
- 1/2 cup unsalted butter (very cold and cut into cubes)
- 1/4 cup buttermilk (well chilled to keep dough flaky)
- 4 cups blueberries (fresh or frozen and kept frozen)
- 1/4 cup granulated sugar (for sweetening the fruit)
- 1 tablespoon cornstarch (to thicken the juices)
- 2 teaspoons lemon zest (finely grated for aroma)
- 1 tablespoon lemon juice (freshly squeezed for brightness)
- 1 large egg (beaten for brushing the crust)
- 1 tablespoon milk (mixed with egg for egg wash)
- 1 tablespoon coarse sugar (optional for a crunchy finish)
How to Make Blueberry Galette Step-by-Step
- Step 1: In a medium bowl, whisk together the flour, cornmeal, sugar, and salt until evenly combined.
- Step 2: Work the cold butter into the mixture using a pastry cutter or forks until it looks like small, uneven crumbs.
- Step 3: Pour in the cold buttermilk and stir just until the dough starts to clump, adding a little more if it seems too dry.
- Step 4: Turn the shaggy dough onto a lightly floured surface, gather it into a ball, flatten into a thick disc, wrap, and chill for at least 1 hour.
- Step 5: Shortly before rolling the dough, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl and gently toss until coated.
- Step 6: Place the filling in the refrigerator while you prepare the crust so the berries stay firm and not overly juicy.
- Step 7: Heat the oven to 425°F (190°C) and line a large baking sheet with parchment or a silicone mat.
- Step 8: Roll the cold dough on a floured surface into a rough 12 to 14-inch circle, then transfer it to the prepared baking sheet.
- Step 9: Spoon the blueberry mixture into the center, leaving a wide border, and fold the edges over the fruit, overlapping as needed to enclose it.
- Step 10: Brush the folded edges with egg wash and sprinkle with coarse sugar if using.
- Step 11: Bake until the crust is deeply golden and the filling is bubbling, about 28 to 32 minutes.
- Step 12: Let the galette rest on the pan for about 10 minutes before slicing and serving.
Pro Tips for the Perfect Blueberry Galette
Keep these in mind:
- Use very cold butter to ensure a flaky crust.
- Chill your dough to avoid shrinkage while baking.
- Don’t overfill; leave enough room for the edges to fold over without tearing.
- Try using almond flour for a nutty flavor twist and gluten-free option.
Best Ways to Serve Blueberry Galette
Serve this delightful dessert with:
- A scoop of vanilla ice cream for a classic pairing.
- Fresh herbs like mint or basil for an unexpected flavor boost.
- A drizzle of lemon glaze to enhance the berry flavors.
How to Store and Reheat Blueberry Galette
To store your leftover galette, place it in an airtight container in the refrigerator for up to three days. To reheat, simply pop it back in the oven at 350°F (175°C) for about 10-15 minutes until warm.
Frequently Asked Questions About Blueberry Galette
What’s the secret to perfect Blueberry Galette?
The secret lies in using cold ingredients and not overworking the dough. This helps create that perfect flaky crust!
Can I make Blueberry Galette ahead of time?
Absolutely! You can prepare the dough and filling a day ahead. Just assemble and bake when you’re ready to serve.
How do I avoid common mistakes with Blueberry Galette?
Ensure your dough is chilled and avoid overfilling it, as this can lead to a soggy bottom or a burst filling.
Variations of Blueberry Galette You Can Try
Feel free to mix things up with these variations:
- Use different fruits like peaches or cherries for a seasonal twist.
- Add herbs like rosemary or thyme for a savory touch.
- Try a gluten-free blueberry galette recipe using almond flour for a nutty flavor.
Delicious Blueberry Galette Recipe You Must Try
- Total Time: 150 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sunny, jammy blueberry galette wrapped in a crisp, tender crust that feels like summer on a plate.
Ingredients
Scale
- 1 1/4 cups all-purpose flour (spooned and leveled for accuracy)
- 1/4 cup fine cornmeal (adds gentle crunch to the crust)
- 3 tablespoons granulated sugar (for lightly sweetening the dough)
- 1/4 teaspoon salt (to balance sweetness)
- 1/2 cup unsalted butter (very cold and cut into cubes)
- 1/4 cup buttermilk (well chilled to keep dough flaky)
- 4 cups blueberries (fresh or frozen and kept frozen)
- 1/4 cup granulated sugar (for sweetening the fruit)
- 1 tablespoon cornstarch (to thicken the juices)
- 2 teaspoons lemon zest (finely grated for aroma)
- 1 tablespoon lemon juice (freshly squeezed for brightness)
- 1 large egg (beaten for brushing the crust)
- 1 tablespoon milk (mixed with egg for egg wash)
- 1 tablespoon coarse sugar (optional for a crunchy finish)
Instructions
- In a medium bowl, whisk together the flour, cornmeal, sugar, and salt until evenly combined.
- Work the cold butter into the mixture using a pastry cutter or forks until it looks like small, uneven crumbs.
- Pour in the cold buttermilk and stir just until the dough starts to clump, adding a little more if it seems too dry.
- Turn the shaggy dough onto a lightly floured surface, gather it into a ball, flatten into a thick disc, wrap, and chill for at least 1 hour.
- Shortly before rolling the dough, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl and gently toss until coated.
- Place the filling in the refrigerator while you prepare the crust so the berries stay firm and not overly juicy.
- Heat the oven to 425°F (190°C) and line a large baking sheet with parchment or a silicone mat.
- Roll the cold dough on a floured surface into a rough 12 to 14-inch circle, then transfer it to the prepared baking sheet.
- Spoon the blueberry mixture into the center, leaving a wide border, and fold the edges over the fruit, overlapping as needed to enclose it.
- Brush the folded edges with egg wash and sprinkle with coarse sugar if using.
- Bake until the crust is deeply golden and the filling is bubbling, about 28 to 32 minutes.
- Let the galette rest on the pan for about 10 minutes before slicing and serving.
Notes
- Prep Time: 30 min
- Cook Time: 28-32 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg