A blueberry galette is a perfect way to celebrate spring and summer. This galette uses an easy foolproof pie crust and its filling takes just 5 simple ingredients.
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Blueberries, I just love them! There are so many different ways to use them in baking, and my sweet tooth just couldn’t resist.
If you’ve been visiting here at all lately, then you’ve probably noticed that I’ve gotten a little obsessed with blueberries.
Last week alone I made the most delicious blueberry lemon sweet rolls, blueberry muffins, and some spiked blueberry tea.
And, just the other day I shared these amazing blueberry donuts that are perfect for the weekend.
I’ve always wanted to make a galette, so I figured now was as good a time as any.
Normally I would prefer to use fresh berries, However, I wasn’t able to find any on sale this week.
Frozen blueberries work perfectly fine, and they keep for much longer, too.
Just like all of the other blueberry recipes I’ve shared, this one is super easy, too.
For this recipe, I used my easy foolproof pie crust. I love it because it stays flaky no matter how many times you roll it.
However, you can always use refrigerator crust if you prefer.
Once you’ve got your crust rolled out, transfer it to your parchment paper lined baking sheet.
LET YOUR BLUEBERRY MIXTURE SIT IN THE BOWL UNTIL THE JUICES START TO COME OUT.
Put the blueberry mixture in the center of the dough, making sure you leave a 2-inch border around the edge.
This is what you’ll be folding over on top of the blueberries.
As you can clearly see, I had juice leak out of mine. And, while it isn’t pretty, I can assure you it still tasted fabulous.
You’ll want to have some vanilla ice cream on hand, though, because it’s so delicious with a scoop on top.
What’s your favorite blueberry recipe?
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Blueberry Galette Recipe
A blueberry galette is a perfect way to celebrate spring and summer. This galette uses an easy foolproof pie crust and its filling takes just 5 simple ingredients.
20 minPrep Time
25 minCook Time
45 minTotal Time
Save RecipeIngredients
- 4 Cups fresh or frozen blueberries
- 1 Cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons flour
- 2 Tablespoons lemon juice
- 1 pie crust
- Heavy whipping cream
- Sparkling sugar
Instructions
- Preheat oven to 425º
- In a large bowl, combine blueberries, sugar, nutmeg, flour and lemon juice; set aside, but stir occasionally
- Roll out pie crust on a well floured surface into a 12-inch circle
- Transfer pie crust to a parchment paper lined baking sheet
- Once the blueberry juices begin to run, stir mixture again and spoon onto the center of the pie crust, leaving a 2-inch border around the edges
- Fold the edges of the crust up around the blueberry filling, overlapping the crust as you go
- Using a pastry brush, coat the edges of the crust with the heavy whipping cream
- Sprinkle edges of crust with sparkling sugar
- Bake at 425º for 25-30 minutes, or until filling is bubbling and crust is browned
- While still leaving on paper, transfer galette to wire rack to cool until warm
- Serve warm with vanilla ice cream
- Calories 1197
- Total Fat: 5 g 7.69%
- Saturated Fat: 1 g 5%
- Cholesterol: 0 mg 0%
- Sodium: 16 mg 0.67%
- Potassium: 399 mg 11.4%
- Total Carbohydrate: 297 g %
- Sugar: 254 g
- Protein: 6 g
- Vitamin A: 5.92%
- Calcium: 59 mg 5.9%
- Iron: 2 mg 11.11%
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