Ingredients

For the Dough:

1 ¼ cups (160g) All-purpose flour

½ cup (113g) Cold unsalted butter, cubed

1 tablespoon Granulated sugar

3-4 tablespoons Ice water

For the Filling:

3 cups (450g) Fresh blueberries

⅓ cup (70g) Granulated sugar

2 tablespoons Cornstarch

1 tablespoon Fresh lemon zest

1 tablespoon Fresh lemon juice

½ teaspoon Vanilla extract

For Assembly:

1 Large egg (beaten with 1 tbsp water)

Turbinado or coarse sugar (for sprinkling)

Instructions

1. Make the Dough: Pulse flour, sugar, and cold butter until it resembles coarse meal. Gradually add ice water, pulsing until dough just holds together. Form into a disk, wrap, and chill for 1 hour.

2. Prepare Filling: Gently toss blueberries, sugar, cornstarch, lemon zest, juice, and vanilla until combined.

3. Assemble: Preheat oven to 375°F (190°C). Roll dough into a 12-inch round on parchment paper. Spoon blueberry mixture into the center, leaving a 1½-inch border.

4. Fold & Bake: Fold dough edges over the fruit, pleating as you go. Brush crust with egg wash and sprinkle with turbinado sugar. Bake for 35-45 minutes until golden brown and bubbling.

5. Cool: Let cool completely on a wire rack before slicing.

Notes

Pro-Tips:

• Keep butter strictly cold to ensure a flaky crust.

• Don’t overwork the dough; mix just until it comes together to keep it tender.

• Aim for a rustic 12-inch circle—imperfection is the charm of a galette.

• If using frozen blueberries, do not thaw them; toss while frozen and increase baking time slightly.

Variations:

• Use a mix of berries like blackberries or raspberries.

• Add 1 teaspoon of freshly grated ginger for a warming note.

• Drizzle a simple lemon glaze (powdered sugar + lemon juice) after cooling.

Author: Anna Lovae
Prep Time: 20
Cook Time: 40
Category: Dessert
Method: Bake
Cuisine: French-inspired
Diet: Vegetarian