A blueberry galette is basically a pie that decided to stop trying so hard, and honestly? That’s exactly what makes it perfect.
You get the same buttery, flaky crust and jammy blueberry filling you’d expect from a full pie, but without the fuss of a pie dish, crimped edges, or a top crust.
Just roll out your dough, pile on those fresh blueberries, fold up the edges, and bake. It comes out rustic, beautiful, and absolutely delicious every single time.
I’ve been making this galette every summer when blueberries are at their peak, and it never lasts more than a day in my house.
Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that tastes like pure summer.
If you love fruity, freeform desserts, you’re going to want to bookmark my Strawberry Peach Galette too for another gorgeous option this season.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 1 hour chill time) |
| Cook Time | 35 minutes |
| Total Time | 1 hour 55 minutes |
| Servings | 6 to 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Blueberry Galette
This galette is one of those recipes that feels fancy but requires almost zero skill, which is the dream for any home baker.
The crust is buttery and flaky, the filling bursts with sweet-tart blueberry flavor, and the whole thing looks like something you’d find at a French patisserie.
- No special equipment needed. No pie dish, no pastry ring. Just a baking sheet and some parchment paper.
- Rustic is the point. Imperfect folds and uneven edges actually make it look more beautiful, not less.
- Fresh or frozen blueberries work. You can make this any time of year, not just when fresh berries are in season.
- Minimal ingredients. The crust takes five pantry staples, and the filling is just six simple components.
- Ready in under two hours. Most of that is hands-off chill time for the dough.
- Crowd-pleasing every time. It’s visually stunning, deeply flavorful, and absolutely irresistible warm with ice cream.
Read Also: Blueberry Crumble Pie Recipe
Ingredients
This recipe keeps things simple and lets high-quality ingredients do the talking.
Use fresh, ripe blueberries for the best flavor, and make sure your butter is very cold before you start the crust.
For the Galette Crust
- 1 1/4 cups (156g) all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup (113g) unsalted butter, very cold, cut into small cubes
- 3 to 4 tablespoons ice-cold water
For the Blueberry Filling
- 2 1/2 cups (about 375g) fresh blueberries
- 3 tablespoons granulated sugar (adjust to taste based on berry sweetness)
- 1 1/2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
For Assembly
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar or coarse sugar, for sprinkling
- Vanilla ice cream or whipped cream, for serving
You might also enjoy: Blueberry Pie Recipe
Kitchen Equipment Needed
You don’t need any specialty bakeware for this recipe.
A baking sheet lined with parchment paper is all you need for the galette itself, and a few standard kitchen tools will handle everything else.
- Large mixing bowl
- Pastry cutter or two forks
- Rolling pin
- Rimmed baking sheet
- Parchment paper
- Medium mixing bowl (for the filling)
- Plastic wrap (for chilling the dough)
- Pastry brush or small spoon (for egg wash)
- Bench scraper (optional, but helpful)
- Zester or microplane (for lemon zest)
Recommended Products for This Recipe
These are products I personally rely on whenever I make this galette. They make the whole process smoother and the results noticeably better.
1. OXO Good Grips Pastry Blender
A good pastry cutter is the key to getting that perfectly flaky, pea-sized butter texture in your dough without overworking it.
This one from OXO is sturdy, comfortable to hold, and makes quick work of cold butter. Once you use one, you’ll wonder how you ever made pie dough without it.
2. Nordic Ware Natural Aluminum Baker’s Half Sheet
A quality baking sheet makes a real difference for galettes.
This one heats evenly so your crust bakes up golden and crisp all the way through, rather than pale in the center and over-browned at the edges.
It’s a workhorse pan that will handle everything from galettes to roasted vegetables.
3. French Rolling Pin
A tapered French-style rolling pin gives you more control when rolling out delicate galette dough, especially on parchment paper.
It helps you feel the dough’s thickness as you roll and makes it easier to get an even round without cracking the edges.
4. Reynolds Kitchens Unbleached Parchment Paper
Rolling your dough directly on parchment paper is one of the best galette tricks.
It means you can transfer the whole thing to your baking sheet without disturbing the fold, and cleanup is effortless.
This unbleached version holds up well in the oven without any risk of sticking.
Step-by-Step Instructions: How to Make Blueberry Galette
Step 1: Make the Galette Dough
- Add the flour, sugar, and salt to a large mixing bowl and whisk them together until evenly combined.
- Add your cold, cubed butter into the flour mixture.
- Using a pastry cutter or two forks, work the butter into the flour by pressing and cutting until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those butter chunks are what create flaky layers, so do not overwork the dough.
- Drizzle in 3 tablespoons of ice-cold water, one tablespoon at a time, and toss the mixture with a fork after each addition.
- Add the fourth tablespoon of water only if needed. The dough is ready when it just barely holds together when you press a small handful between your fingers. It should not be sticky or wet.
- Turn the dough out onto a lightly floured surface and press it gently into a flat disk shape about 1 inch thick. Do not knead the dough.
- Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 2 days in advance.
Step 2: Prepare the Blueberry Filling
- While the dough chills, rinse and thoroughly dry your blueberries. Pat them dry with a paper towel to remove as much surface moisture as possible. Wet berries can make the crust soggy.
- Add the blueberries to a medium mixing bowl.
- Sprinkle in the granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract.
- Gently toss everything together until the blueberries are evenly coated and the cornstarch has dissolved into the juice. The mixture will look slightly syrupy. Set aside.
Step 3: Roll Out the Dough
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes. This makes it easier to roll without cracking.
- Lay a large sheet of parchment paper on your work surface and lightly flour it.
- Place the dough disk in the center of the parchment paper and begin rolling from the center outward, rotating the dough a quarter turn every few rolls to keep it even.
- Roll the dough into a rough circle about 12 inches in diameter. It does not need to be a perfect circle. Ragged edges and an uneven shape add to the rustic charm of a galette.
- If the dough cracks at the edges, press it back together gently with your fingers.
- Slide the parchment paper with the dough onto your rimmed baking sheet. Refrigerate while you prepare to assemble.
Step 4: Assemble the Galette
- Preheat your oven to 400°F (205°C) and position a rack in the center.
- Remove the rolled dough on the baking sheet from the refrigerator.
- Spoon the blueberry filling into the center of the dough, spreading it out into an even layer and leaving a 2-inch border of bare dough all the way around the edges.
- Beginning at any point along the edge, fold the dough border up and over the outermost blueberries. Work your way around the galette, folding and overlapping the dough in sections every 2 to 3 inches. Press each fold gently to help it stick.
- The center of the galette should remain open, with the blueberries exposed and visible.
- Place the assembled galette (still on the parchment and baking sheet) in the refrigerator for 10 to 15 minutes. This brief chill helps the folded edges hold their shape during baking.
Step 5: Apply Egg Wash and Sugar
- In a small bowl, beat the egg with 1 teaspoon of water until smooth.
- Remove the galette from the refrigerator.
- Using a pastry brush or your fingers, brush the egg wash over the entire folded crust border. Be careful not to get egg wash on the parchment paper, as it can cause the galette to stick.
- Sprinkle the turbinado or coarse sugar evenly over the brushed crust. This adds a beautiful sparkle and a satisfying crunch when baked.
Step 6: Bake the Galette
- Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, until the crust is deep golden brown and the blueberry filling is bubbling in the center.
- If the edges begin to brown too quickly before the center is done, loosely tent those edges with small pieces of foil.
- When done, the filling should look thickened and jammy, and the crust should be firm and fully cooked through, not soft or doughy at the base.
Step 7: Cool and Serve
- Remove the galette from the oven and let it cool on the baking sheet for at least 15 to 20 minutes before slicing. The filling needs this time to set. If you cut into it too early, the juices will run everywhere.
- Slide the galette onto a serving board or plate using the parchment paper as a sling.
- Slice into wedges and serve warm with a generous scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Another favorite: Strawberry Rhubarb Pie
Tips for the Best Blueberry Galette
A few small tricks go a long way in making sure your galette comes out with a perfectly flaky crust and a filling that isn’t soupy or leaking through the bottom.
- Keep everything cold. Cold butter and ice water are the non-negotiable keys to a flaky galette crust. If your kitchen is warm, chill your mixing bowl before you start.
- Don’t skip the chill time. Both the initial dough rest and the short chill before baking help the crust hold its shape and prevent shrinking.
- Dry your berries well. Excess moisture on the berries is one of the top causes of a soggy galette bottom. Pat them dry before mixing the filling.
- Don’t overfill. Pile the blueberries in a single, even layer. Too much filling can weigh down the crust and make folding difficult.
- Leave visible butter chunks in the dough. Pea-sized pieces of butter are a good sign, not a mistake. They steam during baking and create flaky layers.
- Use turbinado sugar on the crust. It doesn’t melt into the dough the same way regular sugar does, leaving behind a gorgeous crunch and sparkle.
- Roll the dough on parchment. This makes transferring the assembled galette to the baking sheet easy and seamless without tearing the dough.
The same buttery dough technique works wonderfully for my Flaky Pie Crust Recipe if you want to explore traditional pie baking too.
Serving Suggestions
This galette is stunning on its own, but the right accompaniments take it from a simple dessert to a genuinely memorable one.
Serve it warm for the best experience, when the filling is still a little loose and fragrant.
- Vanilla ice cream. The classic pairing. The cold, creamy ice cream melting into the warm blueberry filling is perfection.
- Whipped cream. A simple dollop of lightly sweetened whipped cream adds richness without heaviness.
- Crème fraîche. The slight tang of crème fraîche balances the sweetness of the blueberries beautifully.
- Powdered sugar. A dusting over the top is elegant and adds just enough extra sweetness.
- Alongside other summer fruit desserts. Pair a wedge with a slice of my Peach Pie for a beautiful summer dessert spread.
- As a brunch dessert. This galette is not too heavy and pairs beautifully with a Mixed Berry Smoothie for a relaxed weekend morning spread.
Read Also: Peanut Butter Pie Recipe
Variations of Blueberry Galette
Once you have the base recipe down, this galette is incredibly easy to riff on. Swap the fruit, change the crust, or add a flavor boost to make it your own.
- Blueberry Lemon Galette. Double the lemon zest and add a teaspoon of lemon extract to the filling for an intensely citrusy version.
- Blueberry Peach Galette. Replace half the blueberries with peeled, sliced fresh peaches for a gorgeous summer combination.
- Blueberry Cream Cheese Galette. Spread a thin layer of sweetened cream cheese (cream cheese + powdered sugar + vanilla) on the dough before adding the filling. It adds a creamy layer that’s incredible with the jammy berries.
- Blueberry Ginger Galette. Add 1 teaspoon of freshly grated ginger to the blueberry filling for a warm, spicy kick that pairs beautifully with the berries.
- Mixed Berry Galette. Combine blueberries with raspberries, blackberries, or sliced strawberries for a colorful, jewel-toned filling.
- Store-bought crust shortcut. If you’re short on time, a refrigerated pie crust works perfectly. Simply unroll it on parchment, add the filling, fold, and bake.
- Cornmeal crust version. Replace 3 tablespoons of flour with fine cornmeal for a slightly crunchy, more rustic crust with a subtle corn flavor.
Read Also: Strawberry Cream Cheese Pie Recipe
Storage and Reheating
The galette is best enjoyed the day it’s baked, when the crust is at its crispest, but it stores well for a couple of days if you have leftovers.
- Room temperature: Store loosely covered at room temperature for up to 1 day.
- Refrigerator: Cover the galette with plastic wrap or transfer slices to an airtight container and refrigerate for up to 4 days. The crust will soften slightly in the fridge.
- Freezer: You can freeze the fully baked and cooled galette for up to 1 month. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before reheating.
- Reheating: To restore the crisp crust, reheat the galette (whole or by the slice) in a 325°F oven for 10 to 15 minutes until warmed through. Avoid the microwave, as it will make the crust soft and soggy.
- Make ahead tip: The dough can be made up to 2 days in advance and kept wrapped in the refrigerator, or frozen for up to 1 month.
You might also enjoy: Fruit Pizza Recipe
Nutritional Facts
The following is an estimate per serving, based on 8 servings. Exact values will vary based on specific ingredients and brands used.
| Nutrition Facts (Per Serving) | |
|---|---|
| Calories | Approximately 260 kcal |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Cholesterol | 50mg |
| Sodium | 100mg |
| Total Carbohydrates | 34g |
| Dietary Fiber | 2g |
| Sugars | 14g |
| Protein | 3g |
For another beautiful berry dessert with a light, airy texture, check out my Easy Strawberry Mousse.
Health Benefits of Key Ingredients
This galette isn’t just delicious. Its star ingredient, blueberries, is one of the most nutrient-dense fruits you can bake with, making this dessert feel a little less indulgent than most.
- Blueberries are antioxidant powerhouses. They’re one of the richest sources of anthocyanins, plant compounds that protect against oxidative stress and inflammation.
- Blueberries support heart health. Regular consumption has been linked to lower blood pressure and improved cholesterol levels in multiple studies.
- Blueberries are high in vitamin C. One cup of fresh blueberries provides about 24% of your daily recommended vitamin C intake, supporting immune function and skin health.
- Lemon juice adds vitamin C and aids digestion. The lemon in the filling isn’t just for flavor. It contributes a small but meaningful boost of vitamin C and helps balance the sweetness of the fruit.
- Blueberries are a good source of fiber. The fiber in blueberries supports digestive health and helps you feel satisfied after eating.
- Butter provides fat-soluble vitamins. Real butter contains vitamins A, D, E, and K2, which are important for bone health, immune function, and vision.
The antioxidant benefits of blueberries shine in other preparations too, like my Blueberry Lemon Cake, which is another beautiful way to highlight fresh berries.
FAQs About Blueberry Galette
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. Do not thaw them before using, as thawing releases too much liquid and can make the crust soggy.
Increase the cornstarch by about 1/2 tablespoon to account for the extra liquid frozen berries release during baking, and add 5 extra minutes to your baking time.
2. Why did my galette crust crack when I folded it?
Cracking usually means the dough was too cold when you tried to fold it.
Let the rolled-out dough sit at room temperature for 2 to 3 minutes before folding the edges over the filling.
Press any cracks back together firmly with your fingers. Small cracks seal easily, and any imperfections just add to the rustic look.
3. How do I prevent a soggy galette bottom?
The most important step is thoroughly drying your blueberries before mixing the filling. Pat them dry with paper towels after rinsing.
Also make sure not to skip the cornstarch in the filling. It absorbs the berry juices as they cook, thickening the filling and protecting the crust from being saturated.
4. Can I make the dough ahead of time?
Absolutely. The dough can be made up to 2 days in advance and stored wrapped in plastic wrap in the refrigerator.
You can also freeze the wrapped dough disk for up to 1 month.
Thaw frozen dough overnight in the refrigerator before rolling it out. The filling can also be mixed a few hours ahead and kept covered in the fridge.
5. What’s the difference between a galette and a crostata?
They’re essentially the same dessert. Galette is the French term and crostata is the Italian version.
Both are rustic, freeform pastries with fruit filling baked on a flat sheet rather than in a pie dish.
The dough and filling methods are almost identical. The main difference is cultural origin and, sometimes, subtle variations in dough recipes between French and Italian traditions.
Read Also: Smores Brownie Pie Recipe
Blueberry Galette
Ingredients
- 1 1/4 cups all-purpose flour 156g, plus more for rolling
- 1 tbsp granulated sugar
- 1/4 tsp fine salt
- 1/2 cup unsalted butter 113g, very cold, cut into small cubes
- 3-4 tbsp ice-cold water Add one tablespoon at a time until dough just holds together
- 2 1/2 cups fresh blueberries About 375g; frozen blueberries can be substituted, do not thaw
- 3 tbsp granulated sugar Adjust to taste based on berry sweetness
- 1 1/2 tbsp cornstarch Increase to 2 tbsp if using frozen blueberries
- 1 tbsp fresh lemon juice From about half a lemon
- 1 tsp lemon zest Freshly grated
- 1/4 tsp vanilla extract
- 1 large egg Beaten with 1 tsp water for egg wash
- 1 tbsp turbinado sugar Or coarse sugar, for sprinkling on crust
- vanilla ice cream Or whipped cream; optional but highly recommended
Equipment
- Large mixing bowl For making the galette dough
- Pastry cutter Or two forks as an alternative
- Rolling Pin
- Rimmed baking sheet Half-sheet size recommended
- Parchment paper For rolling and baking
- Medium mixing bowl For the blueberry filling
- Plastic wrap For chilling the dough
- Pastry brush For applying egg wash; a small spoon works as an alternative
- Bench scraper (optional) Helpful for transferring dough
- Zester or microplane For lemon zest
Method
- Whisk together the flour, sugar, and salt in a large bowl. Add cold cubed butter and use a pastry cutter or two forks to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- Drizzle in ice-cold water one tablespoon at a time, tossing with a fork until the dough just holds together when pressed. Turn out onto a lightly floured surface, shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Rinse and pat the blueberries completely dry, then combine them with the sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a medium bowl. Toss gently until evenly coated and set aside.
- Remove the chilled dough from the refrigerator and let it rest 5 minutes. On a lightly floured sheet of parchment paper, roll the dough into a rough 12-inch circle, then slide the parchment and dough onto your rimmed baking sheet.
- Spoon the blueberry filling onto the center of the dough, spreading it into an even layer and leaving a 2-inch border all around. Fold the dough border up and over the outer edge of the filling in overlapping sections, pressing gently to hold.
- Refrigerate the assembled galette for 10 to 15 minutes while you preheat the oven to 400°F (205°C) with a rack in the center position.
- Beat the egg with 1 teaspoon of water, then brush it evenly over the folded crust border, avoiding the parchment paper. Sprinkle turbinado sugar generously over the brushed crust.
- Bake for 30 to 35 minutes, until the crust is deep golden brown and the blueberry filling is bubbling and thickened. If the edges brown too quickly, loosely tent them with small pieces of foil.
- Let the galette cool on the baking sheet for at least 15 to 20 minutes to allow the filling to set. Slice into wedges and serve warm with vanilla ice cream or whipped cream.
Nutrition
Notes
- Keep the butter very cold throughout the dough-making process. If your kitchen is warm, chill your mixing bowl before you start.
- Do not skip the 1-hour dough chill time. It is essential for a flaky, tender crust that holds its shape during baking.
- Pat the blueberries completely dry before mixing the filling. Any excess surface moisture can lead to a soggy galette bottom.
- The galette dough does not need to be a perfect circle. Ragged edges and an uneven shape are part of its rustic charm.
- If using frozen blueberries, do not thaw them first. Increase the cornstarch to 2 tablespoons and add 5 extra minutes to the baking time.
- Make ahead: The dough can be made up to 2 days in advance and refrigerated, or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
- Store leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10 to 15 minutes to restore crust crispness.
- To freeze the baked galette, wrap tightly in plastic wrap then foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- For extra lemon flavor, double the lemon zest and add 1/2 teaspoon of lemon extract to the filling.
- Short on time? A refrigerated store-bought pie crust works as a convenient substitute for the homemade dough.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This blueberry galette is everything I love about summer baking: simple, beautiful, and bursting with fresh fruit flavor.
It takes all the best parts of blueberry pie and strips away the stress, leaving you with something rustic and gorgeous that comes together in a fraction of the time.
If you’ve been intimidated by pastry before, this is the recipe to start with.
The dough is forgiving, the folding technique is easier than it looks, and the results are genuinely impressive.
Give it a try and let me know how it turned out in the comments below. I’d love to hear what you served it with, or if you tried any of the variations.
Recommended:
- Blueberry French Toast Casserole
- Fruit Tart Recipe
- Berry Trifle Recipe
- Berry Pavlova Recipe
- Spring Dessert Recipes
- No Bake Cheesecake Recipe
