Blueberry Galette


 Blueberries are showcased atop an all-butter pastry made with toasted pecans and cinnamon making this easy galette recipe a standout.

 Blueberry Galette by

A galette is one of the most humble desserts you can make, however the grand impression it leaves is anything but modest. Its irregular shape and rustic charm also lands it in the easy-to-make category, and is ideal for anyone who may be intimidated by working with pastry. Better yet, its versatility for fruit fillings allows you to capture peak flavor at its seasonal finest.

In a little more than two hours, you can bring a caliber treat to the table. Most of the time is letting the crust chill in the fridge and then the duration it spends baking in the oven once assembled. Planning a big to-do? Ease the time crunch by making one a day ahead―it’s just as tasty the next day, if not better.

There’s only one requirement: no fuss. Craggy, torn edges and imperfections allowed!


Blueberry Galette from cakewalkr.comRecipe adapted from Rachael Coyle | Bon Appétit

Blueberry Galette

Rating: 51

Prep Time: 1 hour, 20 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 to 10 servings

Serving Size: One slice

Blueberry Galette

Seasonal fresh blueberries are showcased atop an all-butter pastry made with toasted pecans and cinnamon making this easy galette recipe a standout.


  • ½ cup pecans
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) chilled unsalted butter, cut into cubes
  • Filling:
  • 12 ounces blueberries (about 2 cups)
  • 1 tablespoon cornstarch
  • 1½ teaspoons fresh lemon juice
  • Zest of half a lemon
  • ¼ cup sugar
  • All-purpose flour (for dusting work surface)
  • 2 tablespoons heavy cream (or milk)
  • Optional:
  • 2 teaspoons sanding sugar for sprinkling
  • (May substitute regular granulated sugar)


  • Preheat oven to 350°F. Toast the pecans on a baking sheet, tossing once, until slightly darkened and fragrant, about 10 minutes; cool completely. Pulse pecans in a food processor until the consistency of coarse meal is achieved. Add flour, sugar, salt, and cinnamon and pulse 2 to 3 times just to combine. Add butter and pulse until mixture resembles coarse meal with several pea-size pieces remaining.
  • Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding an additional tablespoonful of water if needed, just until mixture comes together. Pat dough gently into a 6-inch diameter disk. Wrap in plastic and chill at least 1 hour. Dough can be made 2 days ahead, kept chilled.
  • Filling and Assembly
  • Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, lemon zest and ¼ cup sugar in a large bowl; set aside.
  • Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound the blueberry mixture in center of dough, gently spreading it out to leave 2-inch dough border. Fold edges over, overlapping slightly. Brush dough with heavy cream (or milk) and sprinkle with sanding sugar.
  • Bake galette until the crust is dark golden brown and filling is bubbling throughout, 45–50 minutes. Allow to cool before serving. Galette may be baked 1 day ahead―store tightly wrapped at room temperature. Serving suggestion: Top each slice with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream.



  1. Brooks, another stunning dessert!

  2. JoyceB says


  3. I love how such a low-stress preparation yields such a perfect dessert! Just as at home on a picnic table as a lavish dining table. =)

    We make our filling almost the same way (although if you’re anything like me, you don’t necessarily make it the same way twice). I do love your addition of pecans in the dough adding yet another layer of texture and flavor. Gorgeous, Brooks!

    • Brooks Walker says

      Galettes dress up any table regardless of the occasion. Thank you for the compliment, my friend!

  4. I made a peach/raspberry galette yesterday—but I think Bill would love your blueberry version just as much! This may be our dessert for next weekend—perfect treat while the blueberries are so sweet and juicy!

    • Brooks Walker says

      It’s been a terrific season for blueberries, Liz. If you go with the galette, I hope you and yours will enjoy it!

  5. I just love the rustic galette and with blueberries in season right now, it’s the all time perfect dessert. I believe you have inadvertently influenced my menu for the cottage this weekend, galette will definitely be on my list.

  6. What a gorgeous galette! I just love your addition of pecans in the dough! Paired with the blueberries and a zip of cinnamon – I’m all about this. Bring on the ice cream!

  7. Stunning! Brooks, you even make rustic look refined! Wish I had a slice of this right now with a big scoop of vanilla.

  8. So beautiful. I love blueberry pie, and once made a deconstructed shortbread version just for fun, but I hadn’t considered a galette. Perfect.

  9. Jo-Anne says

    What a delicious recipe. I added a ring of sliced peaches to the center and I served it with our friend’s Jenni’s no churn vanilla ice cream. Both were big hits at the dinner party I took it to. Yes, the pecans in the crust is the only way to go. Thanks!

    • Brooks Walker says

      Jo-Anne, thank you for taking the time to let me know you enjoyed the galette recipe—nice touch adding the peaches! Jenni’s lovely, tried and true recipes rock; you couldn’t have made a better pairing. So glad you stopped by. 🙂

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