Simple Blueberry Galette

I made this Simple Blueberry Galette once when I was supposed to be cleaning the pantry, you know how it goes, and it turned into a tiny family tradition. The dough came together while a song I half remember played on the radio, and the blueberries stained my fingers this honest purple that felt like summer. I burned the first one a smidge because I got chatty on the phone. But we ate the toasty edges anyway, giggling, and now I sort of aim for that golden deep color. It’s a low stress bake that looks fancy without the stress of crimping, and honestly, it tastes like you got a hug form your oven.

Why I reach for this on ordinary Tuesdays

I make this when we have a handful of berries left and I want dessert without drama. My family goes wild for the crust because it shatters in a good way, but they also love the jammy berry puddle in the middle. It’s a great bake if you like recipes that forgive tiny wobbles. And yes, I have totally mixed the filling straight in the pan because fewer bowls, and it still worked. If you worry the crust will look rustic, that’s the point. I once fussed over perfect edges and it tasted the same, so now I just fold and grin.

What you’ll need and the little swaps that save the day

Use what you have. These are my usuals, with notes for when life gets busy.

For the crust

• All purpose flour 1 and 1/4 cups, about 160 g (my grandmother always insisted on King Arthur, but honestly any good flour works fine)
• Granulated sugar 1 tablespoon
• Fine salt 1/2 teaspoon
• Cold unsalted butter 115 g cut into small cubes, about 1 stick
• Ice water 3 to 5 tablespoons, add as needed
• Optional but dreamy sour cream 2 tablespoons, makes it tender
• Optional lemon zest, a little pinch, for fragrance

For the blueberry filling

• Fresh blueberries 3 cups about 450 g (frozen work too, no need to thaw fully)
• Granulated sugar 1/3 cup about 65 g, adjust to taste
• Cornstarch 1 to 2 tablespoons, or use 2 tablespoons tapioca starch if you like it extra clear
• Pinch of fine salt, like a tiny pinch between your fingers
• Lemon zest 1 teaspoon and lemon juice 1 tablespoon
• Optional vanilla 1 teaspoon

For finishing

• 1 egg beaten with 1 teaspoon water for a quick wash, or just brush with milk if you prefer
• Coarse sugar 1 tablespoon for sparkle

Quick swaps I actually use: store bought pie crust when I’m in a hurry, a spoon of maple syrup instead of some of the sugar, and a cheeky dot of cream cheese under the berries to catch the juices. If you want a deeper dive on crust, King Arthur Baking has a super clear guide I like to revisit when my brain needs a refresher: pie crust basics. And if you are curious about thickeners, the testing here is great reading with coffee: fruit pie thickeners explained.

Let’s make it, with a little wiggle room

1. Make the dough: In a bowl, whisk flour, sugar, and salt. Toss in the cold butter. Rub with fingertips or use a pastry blender until you have pea sized bits and sandy bits. If your kitchen is warm, pop the bowl in the fridge for 5 minutes. Then sprinkle in ice water, 1 tablespoon at a time, and gently press together until it holds when pinched. It should look shaggy, not smooth yet.
2. Bring it together: Tip the dough onto the counter and fold it over itself a couple of times. Not kneading, just gathering. If using sour cream, smear it in as you fold, it makes layers. Shape into a disc, wrap, and chill 30 to 45 minutes. Do you need to chill the dough Yes, please. It relaxes the gluten and the butter firms up. I have skipped the chill and regretted it because the butter tried to escape.
3. Mix the filling: Stir blueberries with sugar, cornstarch, salt, lemon zest and juice, and vanilla. This is where I usually sneak a taste. If it looks a little powdery, that’s fine.
4. Heat the oven: 205 C or 400 F. Line a rimmed baking sheet with parchment. A rimmed sheet is essential to catch any juicy burbles, otherwise you might cry at a smoky oven.
5. Roll the dough: On a lightly floured surface, roll the chilled disc into a rough circle about 30 cm across, about 12 inches. Rotate as you go so it does not stick. If it tears, patch it. Nobody will see.
6. Assemble: Move the dough to the lined sheet. Pile the blueberries in the middle, leaving a border of about 5 to 6 cm, 2 to 2 and a half inches. Fold the edges up and over the berries, pleating naturally. Don’t worry if it looks a bit weird at this stage, it always does.
7. Finish: Brush the crust with egg wash or milk. Sprinkle the crust with coarse sugar for crunch. If the kitchen is warm, chill the assembled galette 10 minutes before baking. It helps the shape hold.
8. Bake: 30 to 40 minutes until the crust is deep golden and the filling is bubbling in the center. If the edges are getting ahead, tent the crust with a bit of foil. I pull it when the juices look thick and glossy.
9. Cool: Let it rest on the sheet for 15 to 20 minutes, then slide to a rack. The juices thicken as it cools, which is hard to wait for, I know.

Digression alert. I once tried growing blueberries in a pot and the plant gave me exactly seven berries, which I ate right there on the porch, and I swear they tasted like a small victory. It made me like this galette even more.

If you want another vibe for reference, Smitten Kitchen has a lovely take that nudged me years ago: a blueberry galette story.

Notes I learned the messy way

• Blueberries vary. Early season berries can be tart, so I taste one and adjust sugar by a spoon or two.
• If you use frozen berries, keep them mostly frozen when mixing and add an extra teaspoon of starch. Less juice runoff, better slices.
• Chill the assembled galette if the dough feels soft. Ten minutes makes a real difference, and I tend to think it helps flakiness.
• It is tempting to slice while hot. I have done this and the juices went everywhere. Pretty though.

Variations I have tried, including the oops

• Blueberry peach swirl: half blueberries, half sliced peaches, a whisper of cinnamon. Lovely, very summery.
• Lemon poppy crust: add 1 teaspoon poppy seeds and extra lemon zest to the dough. Fun speckles.
• Brown sugar instead of white in the filling for a toffee note. Works nicely with vanilla.
• The oops: I once added fresh thyme. I thought it would be fancy. It was not for me, the perfume got a bit soapy, so maybe go easy there.

Gear check, but dont stress

• Rimmed baking sheet. I call this essential so the juices do not drip.
• Parchment paper for easy transfer.
• Rolling pin. But actually, a chilled wine bottle works if you are in a pinch. Y’all do what you need to do.
• Pastry brush for the wash. Or use clean fingers, it is fine.

How to store it without losing the charm

Let it cool, then keep loosely covered at room temp for 1 day. After that, refrigerate up to 3 days. Warm slices in a moderate oven for 5 to 8 minutes to revive the crisp. It freezes fairly well for about a month if wrapped, but honestly, in my house it never lasts more than a day.

How we serve it at my place

Warm with a scoop of vanilla ice cream is classic. My partner likes a dollop of tangy yogurt in the morning with a wedge, which feels perfectly sensible, breakfast dessert. If it is just me, I sprinkle a little flaky salt on top, then eat a corner over the sink so the crumbs do not go everywhere. We have a small tradition of pouring a tiny splash of cold cream right onto the slice for Sunday lunch. A little old school and very good.

Little pro tips earned the hard way

• I once tried rushing the chill and regretted it because the butter leaked, the crust tasted fine but it lost some lift.
• I over floured the counter once and the edges got dusty. Now I dust lightly, then brush extra flour off before folding.
• I piled the berries too high one time and the center stayed soupy. Keep the layer no more than a couple of berries deep.
• On second thought, if your berries are super juicy, sprinkle a teaspoon of fine breadcrumbs or almond flour under them. It soaks up just enough.

Questions people actually asked me

Can I use store bought crust
Yes. Unroll it, maybe let it sit 10 minutes so it does not crack, then proceed. Homemade is lovely, but store bought on a busy day is a win.

Do I have to use lemon
I like the brightness, but you can swap a teaspoon of orange zest or a small splash of apple cider vinegar. Or skip it if your berries sing on their own.

Can I make the dough ahead
Absolutely. The dough keeps in the fridge for 2 days or in the freezer for a month. Bring it to a rollable state, just slightly cool to the touch.

Why did my galette leak
Probably a combo of very juicy berries and not enough starch, or the folds were too shallow. Next time, tuck those folds in tighter and add a bit more thickener.

Is it better warm or cold
Warm is cozy and the crust crackles, but I think this tastes better the next day when the flavors settle. That said, I rarely have leftovers to test this theory twice.

If you want to go deeper on galette technique and get a second opinion, this friendly overview is helpful: a clear blueberry galette recipe. And for another voice I trust, the testing notes at Serious Eats above are gold.

Alright, time to bake. It is pretty, its simple, and your kitchen will smell like a small festival.