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Homemade blueberry galette with a buttery crumble topping makes the best dessert! If you love blueberry pie, then this easy blueberry galette is a must make. It’s the perfect way to showcase fresh blueberries without the stress of making a full pie. Be sure to add this galette recipe to your summer baking list!
Flaky pie crust envelops bursting blueberries in this simple yet delicious free-form blueberry galette. Made completely from scratch (including the crust!), this is one of my go-to blueberry dessert recipes.
When I’m craving a fruit-filled dessert but don’t feel like crimping dough or pulling out a special pan, I make this galette. Step-by-step photo guidance provided below!
Love baking with blueberries? Try my blueberry crisp with oats, lemon blueberry loaf cake, or bakery style blueberry muffins next!
How to Make Blueberry Galette
Make the pie crust in a food processor, then wrap dough in plastic wrap and flatten to form a disc. Chill dough for 1 hour in the fridge.
For the crumb topping, combine flour, rolled oats, sugar, and salt in a medium bowl.
Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill topping in the refrigerator until you’re ready to use.
Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick.
Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
For the blueberry filling, place 1/2 cup fresh blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, lemon zest and lemon juice to the bowl.
Use a spatula to gently toss blueberry filling ingredients together until combined.
Spoon filling over chilled crust, leaving a 2-inch border. Sprinkle with crumb topping.
Fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
Brush pastry with heavy cream and sprinkle with sugar. Bake galette for 40 to 45 minutes, or until pastry is golden and filling is bubbly.
Although you’ll be tempted to dig in as soon as the galette emerges from the oven, let it rest for at least 1 hour before diving in (the blueberry filling continues to thicken as it cools). Slice into wedges and serve with vanilla ice cream!
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Homemade Blueberry Galette with Pie Crust
- Prep Time: 40 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 1 galette, 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: French
Description
Homemade blueberry galette with buttery crumble topping makes the best dessert! You’ll love this easy blueberry galette recipe with blueberries baked in flaky all-butter pie crust. Serve warm with vanilla ice cream!
Ingredients
Crust
- 1 3/4 cups (245 g) all-purpose flour
- 1/2 tsp salt
- 1 tsp (4 g) granulated sugar
- 11 Tbsp (154 g) cold unsalted butter, cubed
- 4 to 6 Tbsp (60 to 90 g) ice water
Topping
- 1/3 cup (47 g) all-purpose flour
- 6 Tbsp (32 g) rolled oats
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
- 6 Tbsp (84 g) cold unsalted butter, cubed
Filling
- 3 cups (510 g) fresh blueberries, divided
- 2/3 cup (133 g) granulated sugar (see note below)
- 1/4 cup (32 g) cornstarch
- 1/8 tsp salt
- 1 tsp lemon zest
- 1 tsp lemon juice
Assembly
- 1 Tbsp (15 g) heavy cream
- 1 Tbsp (12 g) granulated sugar
Instructions
- Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 4 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic wrap and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Make topping: Combine flour, oats, sugar, and salt in a medium bowl. Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill until ready to use.
- Roll dough: Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
- Make filling: Place 1/2 cup (85g) blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, lemon zest, and lemon juice and toss to combine.
- Assemble galette: Spoon filling over chilled crust, leaving a 2-inch border. Sprinkle evenly with crumb topping and fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
- Bake galette: Brush pastry with heavy cream and sprinkle with sugar. Bake galette at 400°F for 25 minutes, then rotate the baking sheet. Tent with foil if needed to prevent over-browning. Continue baking another 15 to 20 minutes (for a total baking time of 40 to 45 minutes), or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving (filling thickens as it cools).
- Wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325°F) for 15 minutes or until heated through before serving.
Notes
Filling: The amount of sugar for the filling depends on the sweetness of the blueberries. If the blueberries are very sweet and flavorful, reduce the sugar to 1/2 cup.
Blueberries: I use and recommend fresh blueberries in this galette. Out of season, you can use frozen blueberries straight from the freezer. Simply toss with the other filling ingredients until combined and proceed with the recipe as directed.
Make ahead: The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.
Best galette ever!! The blueberry filling is so good (love the hint of lemon) and the streusel topping is easy + delicious.
Thanks so much for trying this recipe, Rachelle! 🙂
Added lemon zest to the filling and a bit of cardamom to the topping. One of the best things I’ve ever put in my mouth.
What’s the best way to store this after baking? – although it never lasts that long! :). How long will it be good for?
Hi Doug, I usually wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325 degrees or so) before serving.
Doug, I’m a reader on the blog like you.
As Laura says in the recipe, cooling the galette on a rack will preserve the flakiness of the bottom crust. A tip I share: instead of putting galettes or pies in the refrigerator where humidity can have an impact on them, I store them in my microwave overnight (cooled, uncovered on a plate). It protects desserts such as these from any fruit flies (that can accompany fruit season in homes) and best of all, the crisp flakiness of the crust remains beautifully unchanged.
Obviously the microwave is not for long-term storage or for items that must be refrigerated due to dairy content. It does work perfectly for 1-2 days.
That’s such a wonderful tip, thank you for sharing! 🙂
Love your recipes! Have an extra Dufour puff pastry – can I use that for the crust? Any changes to the recipe? Thanks!
Thanks Doug, the puff pastry should work great. Roll out the puff pastry sheet and trim into a circle. Chill as directed throughout the assembly process before baking. Bake time should be about the same.
10 out of 10. I made this to take to a party and everybody went wild for it. Blueberry galette perfection. Thank you for the recipe!!
This was absolutely amazing. The crust came out perfectly and the flavor of the filling with fresh blueberries was phenomenal. I did add the zest of a lemon to the filling for a more lemony flavor and it worked so well. Baked on the longer end of the range and tented with foil for the last 10 mins. I’ll have to make one every summer now!
Delicious flakey crust. Yummy filling. The crumble was so nice on top. I had less berries than the recipe called for but it worked just fine. I cooked mine about 5 min longer to get the nice toasty color. Family loved it. Thanks for this recipe!
Hi Joanna, so glad this galette was a hit! 🙂
Lovely recipe. Tried it – LOVE the crust and the filling. Mine baked a little faster (approx 30-35 mins) Cant wait to try this again when I have some icecream at home 😀
So glad to hear the galette was a success for you, Sarah! 🙂
Yumyumyum… made this today… love the crust… delicious delicious dessert…confession.. actually made two… giving one away tmrw. Thanks again laura!
That sounds perfect, thank you Joan! 🙂
Very flaky crust! Delicious! It does definitely need more baking time, just cover as noted to keep from turning too brown. Thanks for sharing your recipes!
Thanks Tammy, that’s so great to hear! Glad you tried this recipe! 🙂
All I have is frozen berries – should I thaw them first or use frozen? Thanks. This looks delicious.
Hi Mary, I’d use them straight from the freezer, without thawing. I would also add an extra tablespoon of cornstarch since they will have excess moisture. Happy baking! 🙂
OMG! This galette looks perfect! I love so much blueberry, I have to try it 🙂
Fruit based dessert is the best during summer!
Thank you so much, hope you love this recipe! 🙂