This lemony blueberry galette is as delicious as blueberry pie, but takes less than half the time and effort to make. The lemon-kissed blueberry filling tastes incredible paired with a homemade buttermilk cornmeal crust… and, of course, a scoop of vanilla ice cream!
It’s a slice of blueberry pie but with 10,843% less work. (I did the math on that one!)
So Much to Love About This Lemony Blueberry Galette:
Bright blueberry flavor accentuated by fresh lemon… tastes like summer!
Simple 4-ingredient filling, and you can use either fresh or frozen blueberries.
The from-scratch buttermilk cornmeal crust is a flavorful upgrade to plain crust.
Incredible texture: The juicy berry filling pairs perfectly with the tender-crisp crust, and coarse sugar provides a sweet crunch on the edges.
Oh-so-easy: Blueberry galette is the perfect recipe for baking beginners who aren’t quite ready to try homemade pie crust, or anyone who craves the taste of homemade blueberry pie but doesn’t have all day to make it!
Start With the Buttermilk Cornmeal Crust
The dough for the crust needs to chill for at least 1 hour (or you can make it up to 3 days ahead of time, which is handy!) before you roll it out, so make it first.
This galette crust doesn’t taste like cornbread, but it has many of the same ingredients including fine cornmeal, buttermilk, flour, and butter. This particular crust crisps up beautifully, has a little crunch from the cornmeal and coarse sugar topping, and when paired with juicy, sweet, and warm blueberries? It’s absolute bliss. Think of it as a flavorful upgrade from regular pie crust; I also love it with quiche.
Don’t have cornmeal or buttermilk on hand?You can make this lemony blueberry galette with the plain crust from this recipe for blueberry peach frangipane galette, or use any single-crust pie crust.
4-Ingredient Filling:
Blueberries: I love baking with fresh blueberries because they’re one of the easiest fruits to prepare: no peeling, pitting, or chopping! You can also use frozen blueberries in this galette, which makes this a lovely treat you can enjoy any time of year. Do not thaw before using.
Sugar: Just enough to sweeten without masking the zingy lemony blueberry flavor.
Cornstarch: To thicken the filling.
Lemon: We’re using both the zest and juice of a lemon, to add a sunny brightness that really brings out the blueberries’ flavor. It’s a popular flavor combo around here, showing up in reader favorite recipes like lemon blueberry cake and lemon blueberry muffins.
Don’t Pre-Cook the Filling
This recipe really wants you to do less work! You do not have to pre-cook the filling; just rinse and pat the berries dry and then mix with the sugar, cornstarch, lemon juice, & lemon zest. Gently work the ingredients together until the cornstarch and sugar are moistened and starting to dissolve. You want the blueberry filling to look slightly wet, not dry and powdery.
Just like this:
Shaping Your Galette
After the dough has chilled and your filling is ready, you can roll out and shape the crust. Actually, it doesn’t really require much shaping at all. Whatever shape the dough rolls out to be, you can leave it. No pie dish, no crimping or fluting the crust… Galette is truly a low-maintenance version of pie, and I love it for that.
One thing to keep in mind when topping the crust with the filling: unlike pies where you can pile the fillings sky-high, galettes don’t really like it when there’s too much filling.
Why? The crust can’t bake through properly and will turn out mushy and flimsy. To avoid that, keep this in mind: flat and compact. Flatten that filling down, compact the berries as much as possible, and leave a 2- to 3-inch border so you can fold the dough edges over.
Before baking, brush the crust with egg wash (egg + milk) and sprinkle with coarse sugar. These are my 2 main finishes for nearly all sweet pies, including apple pie and peach pie. The egg wash leaves a golden sheen on the dough as it bakes, and helps the crust to brown evenly. The coarse sugar provides a sweet, sparkly crunch that really takes this crust to the next level.
And if you’re looking to unlock top-level blueberry galette status, you can achieve that with a simple scoop of vanilla ice cream!
When berry season is over, use frozen blueberries; or try my always-beloved apple galette or this deeply flavored ginger pear galette—both are fall favorites!
Other Galette Recipes to Love
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Blueberry Galette
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Author: Sally
Prep Time:1 hour, 20 minutes
Cook Time:30 minutes
Total Time:2 hours
Yield:1 galette; about 6-8 servings
Category:Dessert
Method:Baking
Cuisine:American
Description
As delicious and impressive as blueberry pie, but takes half the time and effort! Thislemon-kissed blueberry galette is an easy summer dessert and truly shines with a crisp and flaky buttermilk cornmeal crust.
Buttermilk Cornmeal Crust
Filling
Instructions
Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened and the dough clumps up. Mix in 1 more Tablespoon of buttermilk if the dough seems dry. Pour crumbly dough onto a lightly floured work surface and bring it together with your hands. Shape the dough into a ball and flatten it into a 1-inch-thick disc. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze for up to 3 months).
Right before you roll out the crust, prepare the filling: Mix the blueberries, sugar, cornstarch, lemon zest, and lemon juice together in a large bowl. Stir gently until the berries are moistened all over (no powdery lumps of cornstarch or sugar). Place in the refrigerator until ready to use. Tip: Don’t mix the filling too much ahead of time—10 to 15 minutes is fine as you roll out the dough. You do not want the blueberry filling to sit for too long, as the berries will release too much juice.
Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
On a lightly floured work surface, roll the chilled dough into a 12- to 14-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut, if desired. Transfer dough to the prepared baking sheet.
Remove the filling from the refrigerator and spoon it into the center of the dough, leaving a 2- to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
Bake until the filling is bubbly and the crust is golden brown, about 28 to 32 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream or whipped cream.
Notes
Make Ahead & Freezing Instructions: The dough can be made ahead of time and chilled in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling out and filling.
Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Pastry Cutter | Zester | Citrus Juicer | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | Pastry Brush | Coarse Sugar
Plain Crust: Want a plain crust without buttermilk and cornmeal? You can make the blueberry galette with the plain crust from this recipe for blueberry peach frangipane galette, or use any single crust pie crust.
Cold Ingredients in Dough: Make sure the butter and buttermilk are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
Buttermilk: Buttermilk adds unbelievable flavor and texture to this dough. If you don’t have buttermilk, use this DIY buttermilk substitute instead. Add 1/2 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough cold whole milk until it reaches 1/4 cup. Stir together and let it sit for 5 minutes before using in the recipe.
