Rustic Charm, Incredible Flavor: Easy Lemon Blueberry Galette Recipe
Do you adore the idea of homemade pies but shy away from the intricate demands of perfect crimping and flawless crusts? If so, prepare to fall in love with galettes! This Lemon Blueberry Galette is the quintessential rustic dessert—a wonderfully simple take on pie that promises to be just as delicious as it is easy to make. Who can resist the vibrant flavors of fresh blueberries paired with bright, zesty lemon, especially when presented in such a charmingly imperfect form? It’s a delightful sweet treat that captures the essence of homemade goodness without any of the stress.
Embracing the Joy of No-Fuss Baking with Galettes
For many years, baking was my sanctuary, a place where I could create wonderfully decadent, carb- and fat-rich desserts. I started with simple pleasures like homemade cookies, brownies, and dessert bars, mastering each with enthusiastic dedication. However, when it came to pies, I always hit a wall. The mere thought of crafting a perfect pie crust, meticulously shaping it, and then watching it bake without cracks or collapses, would turn me into a nervous wreck. I once even dreamt my Thanksgiving pie had completely evaporated in the oven! While it might seem a small concern in the grand scheme of things, the pressure of achieving pie perfection can be daunting.
This is precisely why galettes became my baking liberation. A galette is the pie’s laid-back, effortlessly chic cousin. It’s designed to be rustic, free-form, and utterly forgiving. There’s no need for a perfectly fluted edge or a flawlessly smooth top crust. The beauty of a galette lies in its natural, imperfect folds, which cradle a juicy fruit filling. This means you can focus on the delightful process of combining flavors and textures, rather than obsessing over aesthetics. It truly removes the stress from baking, allowing you to enjoy the creative process and the delicious outcome without a single worry.
The Perfect Pairing: Lemon and Blueberry
The combination of lemon and blueberry is a classic for a reason. The sweet-tart burst of blueberries finds its ideal counterpoint in the bright, refreshing zest and juice of lemon. This pairing elevates a simple fruit dessert into something truly spectacular. The lemon not only enhances the natural sweetness of the blueberries but also adds a crucial layer of flavor that prevents the galette from being overly sweet. It’s a match made in culinary heaven, perfect for any season, but especially delightful during the warmer months when these ingredients are at their peak.
Seasonal Tips: Fresh vs. Frozen Blueberries
While fresh blueberries are absolutely wonderful in this galette, especially when they are in season during summer, you can certainly use frozen blueberries. If using frozen, there are a few tips to ensure success: do not thaw them completely before mixing with the cornstarch and sugar, as they can become mushy. Adding them still frozen helps maintain their shape and prevents an overly watery filling. You might also need to add a couple of extra minutes to the baking time to account for the colder filling. Either way, this lemon blueberry galette recipe shines with both!
Gathering Your Ingredients for This Delightful Galette
Crafting this homemade galette requires just a few basic ingredients, most of which you likely already have on hand. The beauty of this recipe lies in its simplicity and the quality of its components.
For the Flaky Galette Dough:
- 1 ¼ cups all-purpose flour: The base for our tender, flaky crust.
- ¼ tsp salt: Enhances the flavor of the dough.
- 8 Tbsp cold unsalted butter, cubed: Crucial for a flaky texture. Keeping it cold is key to preventing it from melting too quickly into the flour.
- ¼ cup ricotta cheese: Adds a delicate richness and tenderness to the dough.
- 2 tsp lemon juice + zest of ½ a lemon: Provides a subtle bright note in the crust that complements the filling.
- 3 Tbsp cold water: Helps bring the dough together without making it tough.
- 1 large egg, whisked: Used as an egg wash for a beautiful, golden-brown, shiny crust.
For the Juicy Blueberry Lemon Filling:
- 2 cups fresh blueberries: The star of our galette, offering sweet and tangy bursts of flavor.
- 2 Tbsp cornstarch: A secret weapon to thicken the fruit juices, preventing a soggy bottom and ensuring a perfectly set filling.
- 3 Tbsp granulated sugar (+ more for garnishing): Sweetens the blueberries to perfection. A sprinkle on the crust adds a lovely sparkle.
- 2 tsp lemon juice + zest of ½ a lemon: Amplifies the bright, citrusy notes in the filling, cutting through the sweetness of the berries.
- Pinch of salt: A small amount goes a long way in enhancing the overall flavor profile of the filling.
- ¼ cup ricotta cheese: Spread on the dough before the fruit, it adds a creamy layer that acts as a barrier, further preventing a soggy crust, and contributes to a delicious richness.
Helpful Kitchen Tools for Your Baking Journey:
- Parchment paper: Essential for easy transfer and preventing sticking.
- Rolling pin: For rolling out your dough to the perfect thickness.
- Pastry rolling mat: Helps keep your workspace clean and makes rolling easier.
- Measuring cups and spoons: For accurate ingredient measurements.
Crafting Your Lemon Blueberry Galette: A Step-by-Step Guide
Making this easy lemon blueberry galette is a straightforward process, even for novice bakers. Follow these simple steps for a truly rewarding baking experience:
1. Prepare the Flaky Dough:
In a large mixing bowl, start by whisking together the flour and salt. This ensures even distribution of the salt. Next, add the cubed cold butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture is key to a flaky crust. Then, gently mix in the ¼ cup of ricotta cheese, 2 tsp lemon juice, zest of ½ lemon, and 3 tablespoons of cold water. Mix just until the dough comes together; be careful not to overwork it, as this can lead to a tough crust. The dough should hold together loosely. Form it into a ball, flatten it slightly into a thick disc, wrap it tightly in plastic wrap, and refrigerate for at least an hour. This chilling time is crucial for the butter to firm up and for the gluten to relax, making the dough easier to roll and ensuring maximum flakiness.
2. Prepare the Vibrant Blueberry Filling:
While the dough chills, prepare your delicious filling. In a separate bowl, gently combine the fresh blueberries, cornstarch, 3 tablespoons of sugar, 2 tsp lemon juice, zest of the remaining ½ lemon, and a pinch of salt. The cornstarch is vital here; it will thicken the juices released by the blueberries during baking, preventing your galette from having a watery or soggy bottom. Gently toss until the blueberries are evenly coated. Set aside.
3. Assemble Your Rustic Masterpiece:
Once your dough is thoroughly chilled, remove it from the fridge. On a lightly floured surface or a pastry mat, roll the dough into a rough 12 to 14-inch circle. Remember, perfection isn’t the goal here; embrace the rustic charm! Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. This makes cleanup easier and prevents sticking. Spread the remaining ¼ cup of ricotta cheese evenly over the dough, leaving a 2-inch border free around the edges. This creamy layer adds another dimension of flavor and helps prevent the crust from becoming soggy. Spoon the blueberry mixture over the ricotta, gently pressing it down to create an even layer.
4. Fold and Bake to Golden Perfection:
Now for the signature galette look! Carefully fold the exposed dough border up and over the edges of the blueberry filling, creating natural pleats as you go. Don’t worry about making it perfectly symmetrical; the charm is in its free-form appearance. Brush the folded dough with the whisked egg wash for a beautiful, shiny, golden-brown finish. If desired, sprinkle a little extra sugar over the egg-washed crust for added sparkle and crunch. Bake in a preheated oven at 400°F (200°C) for 30 to 40 minutes, or until the crust is deeply golden brown and the filling is bubbly and fragrant. The aroma alone will be enough to make your mouth water!
And just like that, you’ve created a stunning and delectable lemon blueberry galette! No worrying, no fuss, just pure baking enjoyment and a wonderfully satisfying dessert. Galettes truly are the easy, laid-back relatives of pies. If a galette were a person, it would be the one who wakes up five minutes before an event and still manages to look effortlessly fabulous. Are you ready to embrace the galette lifestyle?
Serving Suggestions and Delightful Variations
This lemon blueberry galette is absolutely divine on its own, but it’s also wonderfully versatile. Imagine pairing a warm slice with a generous scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or even a drizzle of homemade lemon glaze. For a refreshing beverage, how tasty would this dessert be with a tall glass of homemade Strawberry Lemonade? The bright flavors complement each other beautifully.
If you’re a big blueberry enthusiast, don’t stop here! You might also love this Blueberry Breakfast Cake – it’s one of the blog’s most popular recipes and incredibly delicious for a morning treat or an afternoon snack. Or, if you’re looking to explore other members of the galette family, perhaps a healthier, savory option? This Vegetable Rainbow Tart is filled with colorful veggies, making it not only vibrant and beautiful but also deliciously wholesome!
And for those who are ready to tackle a traditional pie, be sure to try my classic blueberry pie too!
Frequently Asked Questions about Lemon Blueberry Galette
Can I use frozen blueberries in this galette recipe?
Yes, absolutely! If using frozen blueberries, do not thaw them completely before mixing with the cornstarch and sugar. Add them while they are still mostly frozen. This helps prevent the filling from becoming too watery during baking. You might need to add an extra 5-10 minutes to the baking time.
How can I prevent a soggy bottom crust?
Several steps in this recipe help prevent a soggy bottom. First, chilling the dough thoroughly helps keep the butter cold and promotes a flaky crust. Second, the cornstarch mixed with the blueberries is crucial for thickening the fruit juices. Third, spreading a layer of ricotta cheese on the dough before adding the fruit acts as a barrier, protecting the crust from moisture. Ensure your oven is preheated to the correct temperature so the crust begins to cook immediately.
Can I make the galette dough ahead of time?
Yes, the dough can be made up to 2-3 days in advance and stored in the refrigerator, tightly wrapped in plastic. You can also freeze the dough for up to 3 months. If freezing, thaw it in the refrigerator overnight before rolling.
How should I store leftover galette?
Leftover galette can be stored at room temperature for up to 2 days, loosely covered. For longer storage, refrigerate it for up to 4-5 days. It’s best served warm, so a quick reheat in the oven or microwave can bring it back to life.
Can I substitute other fruits for blueberries?
Certainly! Galettes are incredibly versatile. You can substitute blueberries with other berries like raspberries or blackberries, sliced peaches, apples, or even a mix of fruits. Adjust the sugar and lemon juice according to the sweetness and tartness of the fruit you choose. The cornstarch amount might also need slight adjustment depending on how juicy the fruit is.
Blueberry Lemon Galette
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Rate It
Save ItSaved!
Ingredients
Dough
- 1 ¼ cups flour
- ¼ tsp salt
- 8 Tbsp cold butter cubed
- ¼ cup ricotta cheese
- 2 tsp lemon juice + zest of ½ the lemon
- 3 Tbsp cold water
- 1 large egg whisked
Filling
- 2 cups fresh blueberries
- 2 Tbsp cornstarch
- 3 Tbsp sugar + more for garnishing
- 2 tsp lemon juice + zest of ½ the lemon
- Pinch of salt
- ¼ cup ricotta
Instructions
-
In a large bowl, whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.
-
Add ¼ cup ricotta, 2 tsp lemon juice, zest of ½ lemon, and 3 Tbsp water to the flour mixture, then mix just until combined (don’t over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)
-
Meanwhile, gently combine blueberries, cornstarch, 3 Tbsp sugar, 2 tsp lemon juice, zest of ½ lemon, and salt.
-
On a floured surface, roll dough into a 12 to 14 inch circle. Set on a parchment paper-lined baking sheet and spread on remaining ¼ cup ricotta, leaving 2 inches free around the edges.
-
Spoon blueberry mixture over the ricotta, gently pressing down to flatten the mixture.
-
Fold free dough over the blueberries, brushing the dough with whisked egg for a shiny golden finish.
-
Bake at 400 degrees F for 30 to 40 minutes, or until crust is golden brown.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
