This blueberry galette is what happens when you want all the flavor of blueberry pie without the fuss of crimping edges or worrying about a perfect lattice. The cornmeal crust bakes up crisp and golden, with just a hint of texture that makes every bite interesting. Inside, the blueberries bubble into a sweet-tart filling brightened by fresh lemon. I made this for the first time on a lazy Saturday afternoon when I had a pint of berries about to go soft, and it's been my go-to summer dessert ever since.
If you love easy, beautiful desserts, you'll also want to try these Chocolate Covered Strawberry Cupcakes or this Dark Chocolate Mousse Cake for your next gathering.
Why You'll Love This Blueberry Galette
It's easier than pie. No rolling dough into a perfect circle, no transferring it into a pan, no crimping. You can even leave the edges rough and uneven, and it still looks gorgeous.
The crust is incredible. Buttermilk makes it tender and tangy, while the cornmeal adds texture without making it gritty. It's flaky, buttery, and sturdy enough to hold all that juicy fruit.
You can use frozen blueberries. Don't thaw them. Toss them in frozen, and they'll bake up just as beautifully as fresh.
It looks fancy but feels relaxed. This Blueberry Galette is the kind of dessert that impresses people but doesn't stress you out. Serve it warm with vanilla ice cream, and everyone will think you spent hours in the kitchen.
If you're into simple fruit desserts that look bakery-perfect, you'll also love these Homemade Oatmeal Fig Bars and these Raspberry Sugar Cookies.
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Blueberry Galette Ingredients
This Blueberry Galette uses simple, everyday ingredients you probably already have. Fresh or frozen blueberries both work beautifully.
See Recipe Card Below This Post For Ingredient Quantities
For the Buttermilk Cornmeal Crust
- All-purpose flour: Forms the base of the crust and gives it structure. Spoon and level your flour for the best texture.
- Fine cornmeal: Adds a subtle crunch and a hint of sweetness. It makes the crust taste homemade and interesting without being gritty.
- Granulated sugar: Sweetens the dough just enough to balance the tangy buttermilk.
- Salt: Enhances all the flavors and keeps the crust from tasting flat.
- Cold unsalted butter: Creates flaky layers when cut into the flour. Keep it cold so it stays solid until it hits the oven.
- Cold buttermilk: Adds tanginess and helps bring the dough together. The acidity also makes the crust extra tender.
For the Filling
- Fresh or frozen blueberries: The star of the show. Don't thaw frozen berries, they'll release too much liquid.
- Granulated sugar: Sweetens the berries and helps them release their juices as they bake.
- Cornstarch: Thickens the filling so it doesn't turn into a puddle. A little goes a long way.
- Lemon zest: Brightens the flavor and makes the blueberries taste more vibrant.
- Fresh lemon juice: Adds acidity and keeps the filling from being too sweet. Bottled juice works, but fresh tastes better.
For the Topping
- Egg wash: Brushing the crust with beaten egg and milk gives it a gorgeous golden shine.
- Coarse sugar (optional): Adds sparkle and a bit of crunch. Regular granulated sugar works too.
How to Make Blueberry Galette
This easy Blueberry Galette comes together in a few simple steps. The dough needs to chill, so plan ahead.
Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or two forks, cut in the cold butter until the mixture looks like coarse crumbs with pea-sized pieces. Add the buttermilk and stir until the dough starts to clump together. If it looks dry, add one more tablespoon of buttermilk.
Shape and chill the dough: Pour the crumbly dough onto a lightly floured surface and use your hands to gently press it into a ball. Flatten it into a 1-inch-thick disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. You can make it up to 3 days ahead or freeze it for up to 3 months.
Prepare the filling: In a large bowl, toss the blueberries with sugar, cornstarch, lemon zest, and lemon juice. Stir gently until everything is evenly coated. Refrigerate the filling until you're ready to assemble, but don't let it sit longer than 10 to 15 minutes or it'll get too watery.
Preheat the oven: Set your oven to 425°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12 to 14-inch circle. It doesn't have to be perfect. Trim the edges if you want, or leave them rustic. Carefully transfer the dough to your prepared baking sheet.
Add the filling: Spoon the blueberry mixture into the center of the dough, leaving a 2 to 3-inch border around the edges. Fold the edges of the dough up and over the fruit, overlapping the folds as you go around. Press gently to seal any cracks.
Brush and sprinkle: Use a pastry brush to coat the crust edges with egg wash. Sprinkle coarse sugar over the top for a sparkly, bakery-style finish.
Bake: Bake for 28 to 32 minutes, until the filling is thick and bubbly and the crust is deep golden brown. The edges should look crisp and flaky.
Cool and serve: Let the galette cool on the baking sheet for about 10 minutes before slicing. Serve it warm with vanilla ice cream or a dollop of whipped cream.
Substitutions and Variations
Use frozen berries: Frozen blueberries work perfectly. Don't thaw them first, just toss them in frozen.
Try other fruits: Raspberries, blackberries, sliced peaches, or chopped strawberries all make delicious Blueberry Galette. You might need to adjust the sugar depending on the fruit.
Skip the cornmeal: If you don't have cornmeal, use all-purpose flour instead. The crust will be a little less textured but still delicious.
Swap the buttermilk: Mix ½ teaspoon lemon juice or vinegar with enough milk to make ¼ cup. Let it sit for 5 minutes, then use it in place of buttermilk.
Make it vegan: Use vegan butter and swap the buttermilk for a non-dairy milk mixed with a splash of vinegar. Brush the crust with almond milk instead of egg wash.
Add spice: A pinch of cinnamon or cardamom in the filling adds warmth and depth.
Equipment For Blueberry Galette
You don't need any fancy tools to make this Blueberry Galette.
- Mixing bowls: One for the dough, one for the filling.
- Whisk and pastry cutter: A whisk for the dry ingredients, and a pastry cutter or two forks to cut in the butter. Your hands work too if you don't mind getting a little messy.
- Zester and citrus juicer: Fresh lemon zest and juice make a huge difference. A microplane zester works best.
- Baking sheet: A large, flat baking sheet lined with parchment paper or a silicone mat keeps the galette from sticking and makes cleanup easy.
- Rolling pin: For rolling out the dough. A wine bottle works in a pinch.
- Pastry brush: To brush on the egg wash. A small spoon or your fingers work too.
How to Store Blueberry Galette
At room temperature: The Blueberry Galette is best eaten the day it's made, but you can leave it loosely covered at room temperature for up to 1 day. The crust will soften a bit as it sits.
In the refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in a 350°F oven for about 10 minutes to crisp up the crust again.
In the freezer: You can freeze the baked Blueberry Galette for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight, then warm it in the oven before serving.
Make-ahead dough: The dough can be made up to 3 days ahead and kept in the fridge, or frozen for up to 3 months. Thaw it overnight in the refrigerator before rolling it out.
Expert Tips
Keep everything cold. Cold butter and cold buttermilk are the keys to a flaky crust. If your kitchen is warm, chill the flour too.
Don't overmix the dough. Stir just until the dough comes together. Overworking it makes the crust tough.
Chill the dough long enough. At least an hour is important. It makes the dough easier to roll and helps the crust hold its shape in the oven.
Don't skip the egg wash. It gives the crust that beautiful golden color and a slight shine. It's worth the extra 30 seconds.
Let the filling sit briefly. Tossing the berries with sugar and cornstarch right before assembling keeps them from getting too watery.
Use parchment paper. It prevents sticking and makes cleanup so much easier. A silicone baking mat works great too.
FAQ
Is galette dough the same as pie dough?
Pretty much. Blueberry Galette dough and pie dough are very similar, both use flour, butter, and a liquid to bind everything together. This version uses buttermilk and cornmeal for extra flavor and texture, but you can use regular pie dough if that's what you have on hand. The main difference is how you shape it, galettes are free-form and rustic, pies are neat and structured.
What pastry is best for galette?
A flaky, buttery pastry works best for Blueberry Galette. This recipe uses a buttermilk cornmeal crust, but you can also use a traditional all-butter pie dough or even puff pastry if you want something lighter and flakier. The key is keeping the butter cold so the crust puffs up and stays crisp. Store-bought dough works in a pinch too.
What's a 3 ingredient blueberry cobbler?
A 3-ingredient blueberry cobbler usually uses blueberries, a boxed cake mix, and melted butter. You pour the berries into a baking dish, sprinkle the dry cake mix on top, then drizzle with butter and bake. It's super simple but tastes more like cake than a traditional cobbler. This Blueberry Galette has a bit more effort but way more flavor and a real homemade crust.
Can I use frozen berries in a galette?
Absolutely. Frozen blueberries work perfectly in Blueberry Galette. Don't thaw them first, just toss them in frozen with the sugar, cornstarch, and lemon. They'll release their juices as they bake, and the cornstarch will thicken everything up. You might need an extra minute or two of baking time, but the results are just as delicious as using fresh berries.
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Pairing
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Blueberry Galette
Ingredients
Method
- 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.
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