Blueberry Galettes are a delicious summer treat. They’re made with a blueberry filling that has a hint of lemon and a cornmeal crust that is folded over for a rustic dessert. Serve this as a breakfast pastry or an afternoon treat with a scoop of vanilla ice cream.
Every summer, we have an abundance of blueberries, whether it’s picking them at a local farm or purchasing them at the supermarket. They are great for snacking, but I also enjoy transforming berries into a variety of desserts, especially these Blueberry Galettes.
These galettes are easy to make and a beautiful dessert for entertaining. They have a delicious fresh blueberry filling that is baked into a homemade cornmeal crust. It can be made into individual desserts or one large galette.
Why this recipe works
- Cornmeal dough can be prepared ahead of time.
- Perfect for using farm picked blueberries.
- The filling only uses 6 simple ingredients.
- It can be served for breakfast or dessert.
- This dessert pairs well with vanilla ice cream.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
2 medium bowls
Baking sheet pan
Read the recipe through from start to finish.
Butter is used to create flaky layers in the cornmeal crust. It’s essential to use cold butter for this recipe. Dice your butter and store it in the refrigerator to keep it chilled until ready to use.
Fresh blueberries are the center of this delicious filling. If you do not have access to fresh berries or it is during the winter months, you can substitute with frozen blueberries. However, because frozen blueberries have a high moisture content, you will have to increase the amount of the thickening agent.
Cornstarch acts as the thickening agent in this recipe. You do not have to premix it with a liquid, just mix it straight into the filling. It’s essential your blueberry filling is boiling before removing the galettes from the oven as cornstarch thickens any fruit filling at boiling point.
How to select blueberries
Selecting the most flavorful blueberries for this recipe will yield the best galettes. Here are some tips for picking the best blueberries.
- Color. Select blueberries that are deep blue with a touch of grey on its surface.
- Texture. Ideally, the berries should be firm, plump, and smooth-skinned.
- Storing. Store your blueberries in the refrigerator to preserve their taste and freshness. They will last at least a week in ideal conditions.
- Wash. Wash your fruit just before eating or using to bake. Doing this will extend the shelf life. If you plan on freezing the berries, do not wash them first.
How to make the perfect crust
Here some tips for making the perfect cornmeal crust.
- Ensure your butter and buttermilk are well-chilled. Beginning with cold butter helps to ensure the fat does not get overworked into the flour and therefore creates flaky layers. The cold buttermilk keeps your butter cold while mixing the ingredients.
- Using a pastry cutter to cut the butter into the flour allows you to work quickly while not overworking or overheating the butter. You can also rub the pieces of butter between your thumb, index, and middle fingers to form pea-size pieces.
- Allow the dough to chill for at least 1 hour before rolling out. Doing this will allow the gluten in your dough to relax.
How to make blueberry galettes
Make the cornmeal crust. Whisk together the dry ingredients. Add the cold, cubed butter and cut into the flour mixture using a pastry cutter until butter is pea-sized pieces. Slowly pour in the buttermilk and use a fork to bring the dough together until combined. Cut the dough into six equal-sized pieces, form discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the blueberry filling. Gently toss together all the filling ingredients and set aside while you roll out your dough.
Shape the dough. On a lightly floured surface, roll out each dough disc to an 1/8-inch thick circle.
Add the filling. Top each round disc of dough with a heaping 1/3 cup of blueberry filling, allowing for a 1.5-inch border.
Shape the galette. Gently fold the border over the filling, overlapping dough as necessary. Place on a parchment paper-lined baking sheet pan and brush the dough with egg wash. Sprinkle with coarse sugar.
Bake. Bake for 15 minutes at 425°F, then reduce heat to 375°F and continue baking for an additional 15 minutes. The filling should be bubbly and the crust golden brown.
I love these galettes as is, but it can be fun to experiment with flavors and see what you like best.
- Substitute the blueberries for a mixture of your favorite berries. If using strawberries, slice them in quarters.
- Add 2 g (1 teaspoon) of ground cinnamon to your blueberry mixture.
- Use an all-butter pie dough for a more traditional crust.
- If you don’t have buttermilk, measure out a scant cup of whole milk and add 15 g (1 tablespoon) of lemon juice. Stir and allow it to sit at room temperature for 10 minutes (the milk will slightly curdle because of the lemon’s acidity).
Tips and takeaways
- If the butter begins to get warm while mixing the dough, place your mixing bowl into the refrigerator until it chills down again. It is essential to keep your butter cold to achieve flakey layers.
- You can make the cornmeal dough up to 3 days in advance. Wrap tightly with plastic wrap and keep refrigerated until ready to use.
- I don’t recommend freezing blueberry galettes as the berries will become mushy when they are thawed.
If you love blueberries, try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Blueberry Galettes with Cornmeal Crust. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
Blueberry Galettes are a delicious summer treat. They’re made with a blueberry filling that has a hint of lemon and a cornmeal crust that is folded over for a rustic dessert. Serve this for breakfast or an afternoon treat with a scoop of vanilla ice cream.
For the Cornmeal Crust
- 280 g (2 cups) all-purpose flour
- 85 g (1/2 cup) cornmeal
- 28 g (2 tablespoons) granulated sugar
- 5 g (1 teaspoon) salt
- 226 g (1 cup) cold butter, cut into cubes
- 120 g (1/2 cup) cold buttermilk
For the Filling
- 450 g (3 cups) fresh blueberries
- 75 g (1/3 cup) granulated sugar
- 20 g (2 tablespoons) cornstarch
- zest of one lemon
- 14 g (1 tablespoon) lemon juice
- pinch of salt
For the Topping
- 50 g (1 large) egg, beaten
- Coarse sugar for sprinkling
- Vanilla ice cream (optional)
For the cornmeal crust
- In a medium bowl, whisk together flour, cornmeal, sugar, and salt. Add the cold, cubed butter to the mixture. Using a pastry cutter, cut the butter into the flour mixture until the butter is pea-sized pieces. Pour in the cold buttermilk. Using a fork, bring the dough together just until combined.
- Separate dough into six equal-sized pieces, form discs, and wrap in plastic wrap. Refrigerate dough at least 1 hour before rolling or up to 3 days.
For the filling
- Place a rack in the center of the oven and preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, gently toss together blueberries, sugar, cornstarch, lemon zest, and lemon juice. Allow the filling to sit while you roll out your dough.
Assemble the galettes
- On a lightly floured surface, roll out each dough crust to an 1/8-inch thick circle (or round-ish shape).
- Using a slotted spoon, pile a heaping 1/3 cup of blueberry mixture onto the center of each crust, leaving a 1.5-inch border. Gently fold the border over the filling, overlapping dough as necessary. Transfer each galette to the prepared baking sheet. Brush edges of dough with egg wash and sprinkle crust and with coarse sugar.
- Bake for 15 minutes at 425°F, then reduce heat to 375°F and continue baking for an additional 15 minutes. The filling should be bubbly and the crust golden brown.
- Allow your galettes to cool slightly before serving.
- Place a scoop of vanilla ice cream on each galette just before serving (optional).
Keywords: galette, cornmeal crust, blueberry tart