Description
This Simple Blueberry Galette is an easy-to-make, rustic dessert that combines sweet blueberries, a lemony filling, and a buttery, flaky cornmeal crust. No need for a pie dish—just roll, fill, and bake! Perfect for beginners or anyone craving a fruity treat. Serve with vanilla ice cream for extra indulgence.
Ingredients
For the Buttermilk Cornmeal Crust (or use regular pie dough):
1 batch of buttermilk cornmeal crust
For the Blueberry Filling:
4 cups fresh or frozen blueberries (no need to thaw if using frozen)
1/2 cup granulated sugar
1 tbsp cornstarch
Zest and juice of 1 lemon
For Assembly:
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Coarse sugar for sprinkling
Instructions
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Prepare the Dough:
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Make the buttermilk cornmeal crust (or use store-bought dough) and refrigerate for at least 1 hour (up to 3 days in advance).
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Preheat Oven:
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Preheat the oven to 400°F (200°C).
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Roll Out the Dough:
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Roll the dough on a floured surface into a 12-inch circle.
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Make the Filling:
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In a bowl, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. Mix gently.
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Assemble the Galette:
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Place the berry filling in the center of the dough, leaving a 2-3 inch border.
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Fold the edges of the dough over the filling.
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Brush the crust with the egg wash (1 beaten egg + 1 tbsp milk) and sprinkle with coarse sugar.
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Bake:
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Bake for 35-40 minutes or until the crust is golden and the filling is bubbling.
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Cool and Serve:
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Let the galette cool slightly before slicing. Serve with a scoop of vanilla ice cream if desired.
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Notes
Fruit Substitutions: Swap blueberries with other berries or use apples for a fall version.
Quick Option: Use store-bought pie crust if you’re short on time.
Add a Streusel: For a crunchy topping, add a simple streusel before baking.
Gluten-Free Option: Use a gluten-free pie crust or make your own using a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
