Blueberry Galette - Recipe - Our Living Helath

Blueberry Galette

Prep. Time


Cook. Time


Cool. Time





  • 500 gr fresh or frozen blueberries (3 cups)
  • 2 tbsp cornstarch
  • 1 tbsp finely grated fresh lemon zest
  • 1 tbsp fresh lemon juice (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tbsp of raw sugar or brown sugar + 1tsp of sugar
  • 1 (30 cm) refrigerated pie dough
  • egg wash (1 lightly beaten egg with a splash of water)


  1. Put oven rack in middle position and preheat oven to 220 C. Line a large baking sheet with foil and butter foil, or use pie baking dish.
  2. Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and sugar in a large bowl until combined.
  3. Unwrap the pie dough and unfold onto a baking sheet, then spoon blueberry mixture onto center of the dough, leaving about a 5 cm border around the edge.
  4. Fold edge of dough over 1 inch of blueberry mixture, pleating dough. Lightly brush pastry with some of the beaten egg and sprinkle with the remaining teaspoon of sugar.
  5. Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on a baking sheet on a rack.


The Blueberry Galette is by far my preferred dessert. It’s extremely quick to be done, super tasty, and very healthy, the perfect combo.

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