This time of year has me savoring and soaking up all the fresh fruits and vegetables that make up the flavors of summertime.
While we haven’t had too much luck with our little assortment of blueberry bushes in the yard this year thanks to the birds but I picked up a big batch of fresh blueberries and thought I’d turn them into something sweet and simple for the 4th of July.
I’m such a fan of pies and crumbles, and the galette is just a rustic and simple take on the concept of a pie. And even better, it’s “easy as pie” as they say.
A buttery crust and tossing of the blueberries, a quick bake and you’re done. I topped mine with some homemade whipped cream but a classic vanilla ice cream would be yummy too. The fresh, plump blueberries just burst in your mouth and the sweet crust is the perfect compliment.
- 1 cup (2 sticks) cold, unsalted butter
- 2 1/2 cups all-purpose flour
- 1 TBSP granulated sugar
- 1 tsp kosher salt
- 1/2 cup cold buttermilk
- 1 egg (reserve for egg wash / assembly)
- 1/4 cup sanding sugar (reserve for assembly)
- 1 lb fresh blueberries (pat dry)
- 1/3 cup granulated sugar
- 2 TBSP cornstarch
- Zest of 1 lemon
How to cook Blueberry Galette
- In large bowl stir together flour, sugar + salt. Cut cold butter into cubes and toss to coat the butter in the dry ingredients mixture. On a floured surface dump the mixture and use a rolling pin to combine butter evenly throughout the flour mixture. Work quickly and try not to use your hands to keep the butter as cold as possible. Return your dough to your bowl, creating a well in the center.
- Add buttermilk, using a wooden spoon to combine. Mixture should be on the dry side. Wrap in waxed paper and refrigerate overnight, or for at least about an hour to chill.
- Once dough is chilled and ready to bake, preheat oven to 400 degrees. In a medium bowl, combine granulated sugar, cornstarch and zest from one lemon. Add dry blueberries to the mixture and toss to coat.
- Using a rolling pin, roll out your dough into a large circle. Remember it doesn't have to be perfect, this is suppose to be a simple and rustic dessert. Transfer the dough onto a well greased baking pan.
- Spoon the coated blueberries onto the center of your dough and then fold the edges of the dough up and into the middle of the galette so the blueberries are contained.
- In a small bowl, whisk one egg and brush the edges of the dough with the egg wash. Generously sprinkle granulated or sanding sugar, for an extra crunch, around the surface of the dough.
- Bake for 25-30 minutes until crust is golden brown and the blueberry filling is bubbling. The dessert is best served warm.
I decided to make mine into personal-sized galettes for ease of serving the family but I just love the look of a big, rustic galette and it’s great for a large crowd too. If making several smaller galettes instead of one single one, be sure to divide and wrap the dough into smaller segments before chilling.
Spoon the coated blueberries onto the center of your dough and then fold the edges of the dough up and into the middle of the galette so the blueberries are contained.
In a small bowl, whisk one egg and brush the edges of the dough with the egg wash. Generously sprinkle granulated or sanding sugar, for an extra crunch, around the surface of the dough.
Bake for 25-30 minutes until crust is golden brown and the blueberry filling is bubbling. The dessert is best served warm.
Love to know your favorite treat to enjoy for the holiday weekend and love to know if you give this one a try! #HEIRLOOMED
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