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Easy Blueberry Galette

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 Blueberry Galette warm with a scoop of vanilla ice cream or whipped cream.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 8 Galettes
Calories: 261 kcal
Course: Dessert
Cuisine: French

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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:
  1. 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

  • How to Store & Reheat
  • How to Store & Reheat
  • To store: Blueberry Galette can be kept covered with plastic wrap at room temperature for up to 1 day or in the refrigerator for up to 4 days; the topping may become soggy. 
  • To store: Blueberry Galette can be kept covered with plastic wrap at room temperature for up to 1 day or in the refrigerator for up to 4 days; the topping may become soggy. 
  • To reheat: Covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
  • To reheat: Covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
  • Make Ahead
  • Make Ahead
  • Blueberry Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
  • Blueberry Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
  • How to Freeze
  • How to Freeze
  • To freeze the Blueberry Galette, first, ensure it is completely cooled. Once cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Label the container with the date to know how long it has been in the freezer. Blueberry Galette will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil and continue reheating for 15 to 20 minutes or until warm through.
  • To freeze the Blueberry Galette, first, ensure it is completely cooled. Once cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Label the container with the date to know how long it has been in the freezer. Blueberry Galette will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil and continue reheating for 15 to 20 minutes or until warm through.
  • The galette dough can be double-wrapped in plastic wrap and placed in a freezer bag or an airtight container in the freezer for up to a month.
  • The galette dough can be double-wrapped in plastic wrap and placed in a freezer bag or an airtight container in the freezer for up to a month.