Blueberry Galette

There’s something wonderfully rustic about a homemade blueberry galette. With its golden, buttery crust folded casually around a generous mound of juicy blueberries, this dessert looks impressive without requiring the fuss of a traditional pie.
This blueberry galette starts with a simple homemade crust made with just flour, butter, and buttermilk. The filling uses fresh or frozen blueberries, giving you plenty of sweet, jammy berry goodness in every slice. As the galette bakes, the blueberries burst and bubble, creating a delicious filling while the crust turns beautifully golden and crisp.
Serve it warm from the oven with a scoop of vanilla ice cream, or enjoy a slice with a dollop of whipped cream.

Why You'll Love This Blueberry Galette

• Rustic and easy: No special pie-making skills are needed.
• Buttery homemade crust: Buttermilk gives the crust a tender, flavorful texture.
• Loaded with blueberries: Six cups of blueberries make this a truly fruit-forward dessert.
• Perfect for summer: It’s a wonderful way to use fresh, in-season blueberries.
• Beautiful without being fussy: The imperfect folded edges are part of the charm.

You won't believe how simple this is.

I use a food processor for the easy crust

mix the berries with flour, sugar & lemon juice

form crust into a disc & chill

roll out

spoon blueberries onto crust

form crust around berries & bake

Tips for the Best Blueberry Galette
Keep the butter cold. Cold pieces of butter are key to creating a flaky, tender crust.
Don't overwork the dough. Mix just until the dough comes together. A few visible pieces of butter are a good thing.
Don't skip the cornstarch. The blueberries release quite a bit of juice as they bake, and cornstarch helps create a thicker filling that won't completely run out of the galette.
Let it cool before slicing. As tempting as it is to cut into the galette immediately, giving it time to cool allows the filling to set.

Can I Use Frozen Blueberries?
Yes. Frozen blueberries can be used if fresh aren't available. There is no need to completely thaw them first, although you may need to add a few extra minutes to the baking time.

A Simple Summer Dessert
This blueberry galette is proof that dessert doesn't have to be complicated to be special. The combination of a flaky, buttery crust and six cups of sweet, juicy blueberries makes every bite irresistible.
It's rustic enough for a casual family dessert but beautiful enough to serve when entertaining. And unlike a traditional pie, there is no need to worry about perfectly crimped edges or a complicated top crust.
Serve it warm, add a scoop of vanilla ice cream, and let the blueberry juices mingle with the melting ice cream. It's summer dessert perfection.

Blueberry Galette

​Ingredients
For the Crust

• 2 cups all-purpose flour
• 1 cup cold unsalted butter, cut into small cubes (or grated & chilled)
• 1/3 cup cold buttermilk, plus a little more if needed
• 2 tablespoons cane sugar
• 1/2 teaspoon sea salt

For the Blueberry Filling

• 6 cups fresh blueberries
• 1/4 cup cane sugar
• 3 tablespoons flour
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt

For Finishing

• 1 egg, beaten, for egg wash
• 1 tablespoon coarse sugar like turbinado sugar, optional

​How to Make Blueberry Galette
1. Make the Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.  I use my Food Processor to make quicker work of this

Gradually add the cold buttermilk, stirring just until the dough begins to come together. Be careful not to overwork the dough.

Turn the dough onto a lightly floured surface and gently bring it together into a disk. Wrap and refrigerate for at least 30 minutes.

2. Prepare the Blueberries
While the dough chills, combine the blueberries, sugar and lemon juice in a large bowl. Gently toss until the berries are evenly coated.

3. Roll Out the Dough
Preheat the oven to 350°F.
Place the chilled dough on a sheet of parchment paper and roll it into a rough 12- to 14-inch circle. I use a French Rolling Pin.  It doesn't need to be perfectly round—the rustic shape is what makes a galette so appealing.
Transfer the parchment and dough to a baking sheet.

4. Add the Blueberry Filling
Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border around the edges.
Gently fold the edges of the dough up and over the blueberries, pleating the dough as you work your way around the galette.

5. Brush and Bake
Brush the exposed crust with beaten egg and sprinkle with coarse sugar, if desired.

Bake for approximately 60 minutes, or until the crust is deeply golden and the blueberry filling is bubbling.

If the crust begins to brown too quickly, loosely cover the edges with foil.

6. Cool and Serve
Allow the galette to cool on the baking sheet for at least 15–20 minutes before slicing. The blueberry filling will continue to thicken as it cools.
Serve warm or at room temperature with vanilla ice cream or whipped cream.