Blueberry Galette

A blueberry galette is a simple way to enjoy fresh blueberries in a rustic, flaky crust. The berries bake into a juicy filling while the folded dough turns crisp and golden. It is an easy dessert that feels special without much effort.

Course Dessert, Desserts, Recipes

Cuisine American, International

Keyword berry, blueberry filling, blueberry galette, blueberry pie, crust, dessert, dough, easy blueberry galette, fresh blueberries, galette recipe, lemon juice, pastry, pie crust

Prep Time 20

Cook Time 50

Chill Time 1

Total Time 2 10

Servings Slices

Calories 196kcal

Author Zuzana Paar

Equipment

Ingredients

Galette Crust

1.5 Cups Almond Flour
1/2 Tablespoon Coconut Flour
1 teaspoon Xanthan Gum
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
3 Tablespoons Cream Cheese
1 Egg

Filling

2 2/3 Cups Blueberries (fresh or frozen)
2 Tablespoon Lemon Juice
2 Tablespoon Sweetener
1/2 teaspoon Xanthan Gum

Topping

1/4 Cup Sliced Almonds
1/2 teaspoon Cinnamon
1 Egg
1 Tablespoon Water

US Customary - Metric

Instructions

Gather all ingredients and preheat the oven to 350°Fahrenheit (180°Celsius). Line a baking sheet with parchment for easy transfer and cleanup.
Pulse the almond flour, coconut flour, xanthan gum, baking powder, and salt in a food processor. Add the cream cheese and egg, processing until a smooth dough forms. Seal it in plastic wrap and refrigerate for at least an hour.
Mix the blueberries, lemon juice, sweetener, and xanthan gum until slightly thickened. Set the filling aside near your workspace.
Roll the chilled dough into a rough circle on parchment. Add the blueberry filling to the center, then fold the edges inward in sections, pressing gently to seal.
Brush the dough edges with eggwash, then sprinkle sliced almonds and cinnamon. Bake for 45 minutes until the crust is golden and the filling is bubbling.

Notes

Keep Your Pastry Cold: The key to a flaky, golden brown crust is maintaining cold butter throughout the process, so work quickly and chill the dough if it starts to warm up. Use ice water when mixing and refrigerate your assembled galette to help it hold its shape.
Prevent a Soggy Bottom: You can sprinkle a thin layer of ground almonds or breadcrumbs on the dough before adding the fruit for extra protection.
Master Your Work Surface Setup - Lightly flour your work surface and rolling pin to prevent sticking, but avoid using too much flour as it can make the pastry tough. Roll the dough from the center outward in all directions to create an even circle, and don't worry about perfection; the rustic, free-form look is part of a galette's charm.

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