This rustic blueberry galette is an ideal summer dessert—simple, impressive, and perfect for the 4th of July. Ripe, juicy blueberries are tucked into a flaky, buttery crust that’s faster to assemble than a traditional pie. With pantry staples and minimal prep, this galette comes together quickly and bakes into a beautiful, golden treat. Serve warm with vanilla ice cream or whipped cream for an easy crowd-pleaser.
This blueberry galette is a summer staple in my kitchen, especially around Independence Day when berries are at their sweetest. After testing and refining this recipe over the years, I’ve kept the method straightforward so beginners can succeed while still achieving a tender, flaky crust. The key is very cold butter and ice water—keep everything cold for the best texture. Small details like this make a big difference. Whether you’re baking for guests or a simple family dessert, this galette reliably impresses.
Follow the steps below and you’ll have a rustic, satisfying dessert that’s become a favorite in my household. I hope it becomes a tradition for you, too.
Why You’ll Love This Blueberry Galette
- Easier and quicker than a full pie
- Sweet, juicy blueberries brightened with lemon
- Buttery, flaky, golden crust
- No pie pan required—just parchment paper and a baking sheet
- Rustic look that’s perfect for summer gatherings
Ingredients You’ll Need
For the Dough:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt (add 1/4 tsp more if using unsalted butter)
- 8 tablespoons cold salted butter, cut into tablespoons
- 2 1/2 to 3 1/2 tablespoons ice cold water
For the Blueberry Filling:
- 4 cups blueberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest (or lime zest for variation)
- 2 tablespoons cornstarch
Egg Wash Topping
- 1 egg
- 2 tablespoons water
- Coarse sugar for sprinkling (optional)
How to Make a Blueberry Galette
Make the Dough
Combine the flour, sugar, and salt in a food processor and pulse to mix. Add the cold butter and pulse until the pieces are about the size of peas. Add ice water a tablespoon at a time and pulse until the dough just starts to clump together. Test by squeezing a small handful—if it holds, stop adding water. Turn the mixture onto a work surface, knead briefly, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
After chilling, the dough will be easier to roll without warming the butter. Keep the surface lightly floured as you work.
Make the Filling
In a bowl, toss the blueberries with sugar, lemon juice, and zest. Sprinkle the cornstarch over the berries and toss again to coat. Let the filling sit while the dough chills so flavors meld and the cornstarch softens.
Assemble the Galette
On a sheet of parchment sprinkled lightly with flour, roll the chilled dough into a 12-inch circle. Transfer the parchment with the dough to a baking sheet before adding the filling. Pile the blueberries in the center, leaving a 2-inch border. Fold the edges up over the filling, pleating every few inches to create a neat rustic edge. If the dough cracks while folding, gently pinch it back together.
Brush the crust with the egg wash made by whisking the egg with water, and sprinkle coarse sugar over the crust if you like extra sparkle and crunch.
Bake Until Golden
Preheat the oven to 425°F. Bake the galette on the baking sheet for 26–31 minutes, until the crust is deeply golden and the filling is bubbling. Remove from the oven and let cool on the sheet for about 10 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
Expert Tips for Success
- Keep ingredients cold: Very cold butter and ice water help produce a flaky crust.
- Avoid over-processing: Pulse only until the dough comes together—don’t let it become a paste.
- Prevent soggy crust: Dry blueberries thoroughly after washing and avoid letting the filling sit too long before baking.
- Transfer before filling: Move the rolled dough on parchment to your baking sheet before adding berries to avoid tearing.
- Fix cracks easily: Pinch dough cracks back together as you fold and pleat the edges.
Make Ahead, Storage & Freezing
- Dough: Can be made and refrigerated for up to 2 days in advance.
- Baked galette: Stores at room temperature for up to 2 days in an airtight container.
- Freezing: Cool completely, wrap tightly, and freeze for up to 2 months.
Yes. Do not thaw them; add an extra 1/2 tablespoon of cornstarch to account for the additional moisture.
Roll the dough to about 1/4 inch thickness, leave a 2-inch border around the filling, then fold and pleat the edges over the fruit, leaving the center open.
Absolutely—peaches, plums, apples, and mixed berries all work well in this same format.
If you enjoyed this recipe, please leave a rating and a review below. I hope this blueberry galette becomes a favorite at your summer table.
Blueberry Galette
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Ingredients
Dough
- 1 1/4 Cup All-Purpose Flour
- 8 TBSP Cold Butter
- 2 TBSP Granulated Sugar
- 1/4 tsp Salt
- 2 1/2 TBSP Ice Cold Water (+/- 1 TBSP)
Blueberry Filling
- 4 Cups Blueberries
- 1/3 Cup Granulated Sugar
- 2 TBSP Lemon Juice
- 2 TBSP Cornstarch
- 2 tsp Lemon Zest
Egg Wash
- 1 Egg
- 2 TBSP Water
- Pinch Coarse Sugar (optional)
Instructions
- In a food processor, combine flour, sugar, and salt and pulse to mix.
- Add cold butter and pulse until pea-sized. Add 2 1/2 tablespoons water and pulse. Squeeze a handful—if it holds, stop; if too crumbly, add 1/2–1 tablespoon more water and pulse a few times.
- Turn mixture onto a counter and knead briefly to bring together. Shape into an 8–9 inch disk, wrap, and refrigerate 30 minutes.
- While dough chills, toss blueberries with sugar, lemon juice, and zest. Sprinkle cornstarch and toss again.
- Whisk the egg with water to make the egg wash.
- Preheat oven to 425°F.
- On parchment, roll dough to a 12-inch circle. Transfer parchment with dough to a baking sheet. Add blueberries to the center, leaving a 2-inch border. Fold and pleat the edges up over the filling.
- Brush the crust with egg wash and sprinkle with coarse sugar if desired.
- Bake 26–31 minutes until crust is golden and filling bubbles. Cool 10 minutes before slicing and serving.
Notes
- If using unsalted butter, add 1/4 tsp salt to the dough.
- Keep butter and water very cold for a flaky crust.
- Dry blueberries thoroughly after washing to prevent a soggy bottom crust.
- If you don’t have a food processor, use a pastry blender or two knives to cut in the butter; work quickly to keep it cold.
- For frozen blueberries, do not thaw; add 1/2 tbsp extra cornstarch.
- Dough can be refrigerated up to 2 days. If chilled longer than 30 minutes, let rest briefly at room temperature before rolling to avoid cracks.
- I don’t recommend making the filling far ahead because the berries can release too much moisture.
- Serve with vanilla ice cream or whipped cream if desired.
Nutrition is estimated using a food database and is intended as a guideline.