Quick Blueberry Galette Recipe

There is a quiet beauty in taking a handful of fresh berries and turning them into something rustic and warm. The uneven edges and bubbling fruit of a blueberry galette feel far more inviting to me than a perfectly crimped pie.

This dessert captures the essence of summer baking with its bright lemon notes and jammy filling. I find that this blueberry galette delivers maximum flavor with minimal fuss, making it a regular in my kitchen.

Why You’ll Love This Blueberry Galette

The combination of a tender buttermilk cornmeal crust and sweet fruit creates a texture that is simply unmatched. You get a lovely crunch from the coarse sugar that perfectly balances the soft, warm berries inside.

I appreciate how this blueberry galette comes together quickly without the stress of blind baking or intricate lattice work. It allows the natural flavor of the fruit to shine through without being overly sweet or complicated.

You can easily adapt this recipe to use whatever berries you have on hand, whether they are fresh from the market or waiting in your freezer. The addition of cornmeal gives the dough a unique depth that pairs beautifully with the zest of fresh lemon.

If you enjoyed this rustic fruit dessert, you will definitely want to try my Grandma’s Old Fashioned Baked Apples for another comforting classic. For a creamier fruit option, my The Perfect Peach Custard Pie Recipe is a must-bake for your next gathering.

Everything You Need for Perfect Blueberry Galette

Here are the simple pantry staples you will need to gather:

• All-purpose flour: Provides the structure for your flaky pastry dough.
• Fine cornmeal: Adds a subtle crunch and beautiful golden color to the crust.
• Granulated sugar: Sweetens both the crust and the berry filling just enough.
• Salt: Balances the sweetness and enhances the buttery flavor.
• Unsalted butter: Needs to be very cold and cubed to create flaky layers.
• Buttermilk: Adds tenderness and a slight tang to the dough.
• Blueberries: Fresh or frozen berries work equally well here.
• Cornstarch: Thickens the fruit juices so the filling isn’t too runny.
• Lemon: You will need both the zest and juice for brightness.
• Egg: Used for the wash to give the crust a glossy, golden finish.
• Milk: Mixed with the egg for the wash.
• Coarse sugar: Sprinkled on the crust for texture and sparkle.

My Method for Blueberry Galette

Let’s get this rustic tart into the oven:

1. Whisk the flour, cornmeal, sugar, and salt together in a medium bowl until well combined.
2. Cut in the cold, cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs the size of peas.
3. Stir in the cold buttermilk gradually until the dough begins to clump together, adding a tiny bit more if it remains too dry.
4. Form the dough into a ball, flatten it into a 1-inch thick disc, wrap it tightly in plastic, and chill for at least 1 hour.
5. Preheat your oven to 425°F (190°C) and line a large baking sheet with parchment paper.
6. Toss the blueberries, sugar, cornstarch, lemon zest, and lemon juice in a large bowl until the berries are evenly coated.
7. Roll the chilled dough out on a floured surface into a 12-inch circle, then transfer it to your prepared baking sheet.
8. Spoon the blueberry mixture into the center of the dough, leaving a 2 to 3-inch border of plain crust around the edges.
9. Fold the edges of the dough over the filling, overlapping the dough slightly as you go to seal the fruit inside.
10. Brush the crust with the egg wash mixture and sprinkle generously with coarse sugar.
11. Bake for 28 to 32 minutes until the crust is golden brown and the filling is bubbling actively.
12. Allow the blueberry galette to cool on the baking sheet for 10 minutes before slicing.

Secrets to Perfecting Your Blueberry Galette

The most crucial step is keeping your butter and buttermilk absolutely ice cold until the moment you use them. If the butter melts before baking, you will lose those flaky layers that make the blueberry galette crust so special.

I always recommend leaving a wide enough border when adding the filling to prevent juices from leaking out during baking. Mounding the fruit slightly in the center helps keep everything contained as you fold the dough.

Do not skip the egg wash and coarse sugar step just before the tart goes into the oven. This simple addition gives the blueberry galette a professional bakery look and adds a delightful crunch to every bite.

How to Serve This Blueberry Galette

I prefer serving this tart while it is still slightly warm from the oven. The warmth really amplifies the lemon zest and makes the berry filling feel extra comforting.

A generous scoop of vanilla bean ice cream melting over the slice is my absolute favorite way to enjoy blueberry galette. You can also top it with a dollop of freshly whipped cream if you want something lighter.