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Blueberry Galette Recipes From Scratch as Dessert

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

blueberry-galette-recipes-from-scratch-as-dessert

Blueberry Galette Recipe

Ingredients:

Vegetarian

Produce
2 1/2 cups: Blueberries
1: Lemon

Refrigerated
1: Egg

Baking & spices
1 tsp: Cornstarch
5 tsp: Sugar

Bread & baked goods
1: Puff pastry sheet

Dairy
4 oz: Cream cheese

Instructions:

  • Thaw puff pastry according to package directions.
  • Preheat oven to 400 degrees.
  • Roll out the puff pastry and cut into a circle.
  • Combine the blueberries, 3 tsp. sugar, cornstarch, and the juice of half of the lemon in a bowl and mix. Cream together the cream cheese, 2 tsp. sugar, egg yolk and half the zest in another bowl.
  • Spread the cream cheese mixture on dough to within a few inches of edge. Top with the blueberry mixture. Fold the dough up and over the berry mixture, pinching the dough to secure. Brush with egg white and dust with turbinado sugar if desired. Bake at 400 degrees for 30 minutes. Allow to rest for at least 10 minutes. Top with second half of lemon zest and serve.
blueberry-galette-recipes-from-scratch-as-dessert

Blueberry Galette With Lemon Zest Recipe

Ingredients:

Vegetarian

Produce
3 cup: Blueberries, fresh
1: Lemon- juice and zest

Refrigerated
1 tbsp: Heavy cream or egg wash

Baking & spices
5 1/2 tbsp: Flour
1/4 cup: Granulated sugar
1 tbsp: Sugar
1: Sugar to sprinkle over the galette

Bread & baked goods
1: Pie crust recipe or premade pie crust

Dairy
4 tbsp: Butter

Instructions:

  • Preheat the oven to 375 degrees.
  • Prepare your pie or pastry dough and roll out into a 12" circle on a parchment lined baking sheet. Crushed cookies or an egg wash are recommended to cover the dough before adding the fruit mixture so that the fruit will not create a "soggy bottom" of the crust after baking. This is especially helpful if using blueberries from the freezer.
  • Combine together blueberries, 1 T sugar and 1 1/2 T flour, and the lemon zest and juice in a large bowl. Pour the blueberry mixture into the center of the dough into a mound leaving an inch and a half border around the edge of the dough. Combine the 4 T butter, 1/4 C flour and 1/4 C sugar together in a small bowl for the crumble using a fork or a pastry blender.
  • Add the crumble over the blueberry mixture evenly. Fold the dough up over the edge of the blueberries and pinching to make pleats. Brush the pleated dough with a bit of egg wash or heavy cream and a pastry brush. Sprinkle granulated sugar over the top of the galette. Bake in a preheated oven for 25 minutes or until the crust is golden brown.

Easy Blueberry Galette Recipe

Ingredients:

Produce
1: Lemon, zest and juice from large

Baking & spices
1 1/2 tbsp: All-purpose flour
1 tbsp: Granulated sugar

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Bread & baked goods
1: Ready-made pie crust rolled out into a circle

Other
3 1/2 cups: Blueberries (washed and drained throughly)

Instructions:

  • Preheat your oven to 450 degrees.
  • In a large bowl, combine the blueberries, flour, sugar, lemon zest and juice thoroughly. Set aside.
  • Line a baking sheet with parchment paper and roll out the dough.
  • Pour the blueberry mixture into the center of the dough making a mound and leaving a one inch border around the edge of the crust. Fold the crust up over the edge of the blueberries pinching to create pleats. Repeat the process until all the edges have been folded up over the blueberries. Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely. Can be served warm or at room temperature.

Blueberry Galette With Cinnamon Recipe

Ingredients:

Vegetarian

Produce
12 oz: Blueberries

Condiments
1 1/2 tsp: Lemon juice, fresh

Baking & spices
1 1/8 cup: All-purpose flour
1: All-purpose flour
1/4 tsp: Cinnamon, ground
1 tbsp: Cornstarch
1/2 tsp: Kosher salt
14 tsp: Sugar

Nuts & seeds
1/2 cup: Pecans

Dairy
1/2 cup: Butter, unsalted
2 tbsp: Milk

Instructions:

  • Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
  • Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour. Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
  • Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

Blueberry Galette With Heavy Cream Recipe

Ingredients:

Vegetarian

Produce
2 1/2 cup: Blueberries
1 tsp: Lemon, zest

Condiments
1 tbsp: Lemon juice

Baking & spices
1 1/2 tbsp: Corn starch
5/16 cup: Granulated sugar

Bread & baked goods
1: Pre-made pie crust

Dairy
3 tbsp: Heavy cream or milk

Instructions:

  • First, start by preheating the oven to 375F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine the blueberries, lemon zest, lemon juice, corn starch and the ¼ cup granulated sugar.
  • Roll out the store bought pie crust on the parchment lined baking sheet and mount the blueberries in the center or the pie crust leaving about 1-1.5 inches of border.
  • Fold the edges up on the blueberries, overlapping them as you go. Work gently to make sure that there are no cracks in the crust. Brush the crust with heavy cream or milk and then sprinkle it with some sugar. Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the fruit bubbly.
  • Serve this rustic blueberry galette with a scoop of vanilla bean ice cream or a dollop of whipped cream .

Blueberry And Peach Galette Recipe

Ingredients:

Vegetarian

Produce
12 oz: Blueberries, fresh
1/2: Lemon, Juice of
4: Peaches, large pitted, and thinly sliced

Baking & spices
2 tbsp: Brown sugar
1 2/3 cups: Flour
4 1/2 tsp: Granulated sugar
1/4 tsp: Salt
1 Pinch: Salt
1: Turbinado sugar

Drinks
1/3 cup: Ice water

Dairy
8 tbsp: Butter, unsalted
2 tbsp: Butter

Instructions:

  • Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs. Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk.
  • Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
  • When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine sliced peaches, blueberries, lemon juice, sugars, flour and salt. Gently toss to coat the fruit evenly. Roll out the galette dough into a 14” round. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.
  • Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar. Bake for 35 to 45 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Serve warm with vanilla gelato or ice cream.

Blueberry Galette With Bourbon Recipe

Ingredients:

Produce
1 cup: Blueberries
4: Peaches, medium

Refrigerated
1: Egg beaten with

Baking & spices
1/2 tsp: Almond extract
1/4 cup: Brown sugar
1 1/2 cup: Flour
2 tbsp: Granulated sugar
1/4 tsp: Salt
2 tbsp: Shortening
2 tbsp: Turbinado sugar
2 tsp: Vanilla extract

Dairy
6 tbsp: Butter, unsalted

Beer, wine & spirits
1 tbsp: Bourbon

Instructions:

  • Prepare a ¼ cup of ice cold water. Combine all the ingredients in a food processor. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
  • In a medium bowl, combine the peaches, blueberries, vanilla extract, almond extract, brown sugar and flour (and bourbon if using). Toss together until the flour is incorporated. Let sit for 10-15 minutes as you prepare the crust. Preheat oven to 400 degrees. When dough is chilled, roll out into a 12-inch circle.
  • Spoon the fruit mixture into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern. Brush the dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 50-55 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm.

Blueberry Galette With Ricotta Cheese Recipe

Ingredients:

Vegetarian

Produce
3 cups: Blackberries or your favorite fruit
1/2: Lemon, Zest of
1/2: Lemon, Juice of

Refrigerated
1: Egg yolk

Baking & spices
1 1/4 cups: All-purpose flour
2 tbsp: Cornstarch
1: Filling
1: Glaze
3 tbsp: Granulated sugar
1/2 tsp: Salt
1 Pinch: Salt
1 1/2 tsp: Sugar
1 tsp: Sugar, coarse

Bread & baked goods
1: Pastry

Dairy
8 tbsp: Butter, unsalted
1/4 cup: Ricotta cheese

Liquids
4 tbsp: Water

Instructions:

  • Whisk the flour, salt, sugar, and zest of lemon together in a large mixing bowl.
  • Work the butter into the flour with your fingertips or a pastry blender until the butter pieces are the size of peas.
  • Stir ricotta and four tablespoons of cold water in a small bowl and pour into the flour mixture.
  • Stir together with a spoon or your hands and knead the mixture into a ball. You can turn out onto a board to form.
  • Wrap the pastry in plastic wrap and refrigerate for one hour or up to 48 hours.
  • Assemble the Galette
  • Heat oven to 400 degrees F.
  • Roll the dough on a floured surface to about 15-16 inches. Transfer the dough to stone, or a parchment covered baking sheet. Stir together the filling ingredients until all the cornstarch and sugar are combined. Spread the filling in the center of the dough leaving a 1½ - 2-inch border. Fold the border over the filling and pleat the edge to make it fit.
  • Whisk the egg yolk and water together and brush the exposed crust. Sprinkle with coarse sugar. Bake galette for 30 minutes or until golden brown. Remove from oven and slide the galette onto a serving plate.

Blueberry Galette With Cream Cheese Recipe

Ingredients:

Vegetarian

Produce
1 1/2 cups: Blueberries

Refrigerated
1: Egg, large

Condiments
1 tbsp: Lemon juice, fresh

Baking & spices
4 tsp: Cornstarch
1/2 cup: Granulated sugar
1 Pinch: Kosher salt
1 Pinch: Nutmeg
1: Sugar, Coarse

Bread & baked goods
1: Pie crust, refrigerated

Dairy
1 8-ounce package: Cream cheese

Instructions:

  • Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
  • While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, ⅓ cup sugar, lemon juice, cornstarch and salt.
  • In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
  • Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border. Top with blueberries, and fold the edges of the crust over the filling. Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
  • Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar.
  • Place baking sheet with the galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.

Information About Blueberry

Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries.

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