Blueberry Galette

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Trying to find an easy, yet impressive, dessert recipe? Look no further than this blueberry galette. This unique and classic dessert recipe is perfect for any occasion. Plus, the rustic presentation of a galette makes it a stress-free option for bakers of all levels.

slice of blueberry galette with ice cream on a plate.

Whether you call them a galette or a crostata, these free-form pies are one of my favorite dessert recipes. In the past, we’ve covered a blackberry and a peach version and now we’re adding a blueberry galette to the collection. 

This recipe is perfect for those who want to stick with traditional flavors but still want to impress their guests. The buttery crust combined with the sweet and tart flavor of blueberries creates a dessert that will leave everyone wanting more. 

whole blueberry galette on platter on table.

Why You’ll Enjoy This Recipe

  • This recipe is perfect for those who want to stick with traditional flavors but still want to impress their guests. The buttery crust combined with the sweet and tart flavor of blueberries creates a dessert that will leave everyone wanting more. 
  • If you’re new to baking and the thought of making a pie scares you, the simple and rustic presentation of a galette makes it a great option for any level of baker.
  • It can also be made quickly. If you’re tight on time and need an impromptu dessert recipe that still feels special and homemade, this is it! 

Seriously, if you need a quick dessert that’s easy to make, but still looks fabulous – this is it! 

slice of blueberry galette with ice cream on a plate.

Ingredients

To make this rustic blueberry galette recipe, you will need a few key ingredients:

  • unsalted butter
  • all-purpose flour
  • sugar
  • eggs
  • half and half
  • demerara sugar*
  • lemon
  • blueberries 

While totally optional, I also recommend serving it with vanilla ice cream to create the ultimate dessert.

*Wondering what demerara sugar is? It’s a type of partially refined cane sugar that retains some molasses for flavor. Don’t have it? Don’t worry, you can substitute raw sugar or light brown sugar. 

whole blueberry galette with a slice missing.
slice of blueberry galette with ice cream on a plate.

How To Make

I will walk you through the process of making this blueberry galette. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

  1. Add the butter, flour, and sugar to a bowl. Use a pastry blender to incorporate until the mixture is crumbly. Add the egg yolks, one at a time, mixing well after each addition. Mix with your hands until incorporated. Add the milk and continue to mix until the dough forms a ball. 
  2. Then form the dough into a disc shape and wrap it in plastic wrap. Refrigerate for one hour. 
flour and cubes of butter in a bowl.
pie dough wrapped in plastic wrap.
  1. Prepare the filling by adding the blueberries, demerara sugar, flour, lemon zest, and lemon juice to a bowl. Toss to coat. 
  2. Preheat your oven to 350 degrees F.
  3. Roll out the dough and transfer the dough to a parchment-lined baking sheet. 
blueberries, flour, sugar, and lemon zest in a bowl.
  1. Add the filling to the center leaving a two-inch border around the outside. Gently fold this border of the dough over the filling. Brush the dough with egg wash. Sprinkle the dough with the remaining demerara sugar.
pie crust with blueberries piled in the center.

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unbaked blueberry galette.
  1. Bake for 40-45 minutes or until the crust is golden and the filling is bubbling. 
  2. Allow to cool. Serve warm or at room temperature and top with vanilla ice cream (optional, but recommended).
whole blueberry galette on platter on table.

Recipe Tips

  • Make sure your crust is chilled before rolling it out. This will make rolling it out easier and result in a flakier texture. 
  • When adding the blueberry filling, be sure to leave a border of at least two inches around the outside in order to allow you to fold the dough over to contain the filling.
  • Be patient and let the galette cool before serving. It may be tempting to dive in right away, but allowing it to cool for at least 15 minutes will help the filling set and prevent any drips or messes.
slice of blueberry galette with ice cream on a plate.

Frequently Asked Questions

What’s the difference between a galette and a crostata? 

They are essentially the same thing: a rustic free-form pie. Both terms can be used interchangeably. Crostata is the Italian term and galette is French. 

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries to make your blueberry galette. However, be sure to thaw the blueberries completely and drain any excess liquid before adding them to the filling.

Do I need to blind bake the pastry crust?

No, you don’t need to pre-bake the pastry crust for a blueberry galette. The crust will bake perfectly along with the filling.

Can I substitute honey or maple syrup for the sugar?

Yes, you can substitute honey or maple syrup for the sugar. However, keep in mind that the taste and texture of the galette may differ slightly.

Can I use a different fruit instead of blueberries?

Yes, you can use a variety of fruits to make a galette. Try using raspberries, blackberries, peaches, or apples for a delicious twist on this classic dessert.

slice of blueberry galette with ice cream on a plate.

More Easy Dessert Recipes You May Enjoy

I hope you’ll try baking up a blueberry galette. Add it to your summer baking list immediately. If you do, please leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest

slice of blueberry galette with ice cream on a plate.

Blueberry Galette

Trying to find an easy, yet impressive, dessert recipe? Look no further than this blueberry galette. This unique and classic dessert recipe is perfect for any occasion. Plus, the rustic presentation of a galette makes it a stress-free option for bakers of all levels.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American, French
Keyword: blackberry, dessert, galette, pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling TIme: 1 hour
Servings: 6
Calories: 425kcal

Ingredients

Instructions

  • Add the butter, flour, and sugar to a bowl. Use a pastry blender to incorporate until the mixture is crumbly. Add the egg yolks, one at a time, mixing well after each addition. Mix with your hands (or a wooden spoon) until incorporated. Add the milk and continue to mix until the dough forms a ball. (Add more or less milk as needed.)
  • Form the dough into a disc shape and wrap it in plastic wrap. Refrigerate for one hour.
  • In the meantime, prepare the filling by adding the blueberries, demerara sugar, flour, lemon zest, and lemon juice. Toss to coat.
  • Preheat your oven to 350 degrees F.
  • Roll out the dough to about ⅛” thickness. Transfer the dough to a parchment-lined baking sheet. Add the filling to the center leaving a two-inch border around the outside. Gently fold the border of dough over the filling. Brush the dough with egg wash. Sprinkle the dough with the remaining demerara sugar.
  • Bake for 40-45 minutes or until the crust is golden and the filling is bubbling. Allow to cool. Serve warm or at room temperature and top with vanilla ice cream (optional, but recommended).

Nutrition

Calories: 425kcal | Carbohydrates: 66g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 21mg | Potassium: 150mg | Fiber: 3g | Sugar: 21g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 3mg

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Recipe Rating




7 Comments

  1. Michael, I love that you show steps. I’ve cooked a long time, but when trying something new I like to know what it’s suppose to look like. And I’ll definitely be trying this. Thanks

  2. Thank you Michael! I’m going to take this to our Mother’s Day Celebration! (I’ll give you all the credit!) Just reading the recipe I know it’s a 5 star! I’m so thankful that you love to blog! xoxoxoxoxo Sandi

  3. Michael, this is so up my alley! I love making galettes and crostatas. I just made Ina G’s Raspberry Rhubarb Crostata. Deeelish!!! Will try this one next…many thanks!