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Made with blueberries, lemon, ginger, all wrapped inside a sheet of shortcrust pastry, this blueberry galette recipe is the best summer dessert! Serve it warm, ideally with a big scoop of homemade vanilla ice cream on top.

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Why Make This Blueberry Galette Recipe?

A galette is a rustic, free-form fruit pie. This easy-to-make blueberry version uses ripe summer berries, lemon juice and zest, and freshly minced ginger, plus a generous sprinkling of Demerara sugar. These simple ingredients allow the fruit’s natural sweetness to shine, striking just the right balance of juicy berries, tart lemon, spicy ginger, flaky pastry, and crunchy topping.

With basic ingredients and no special tools (unlike traditional pies, galettes do not require a pie pan—I bake mine on a parchment-lined tray) you can pull this blueberry galette together in an hour or so from start to finish.

Blueberry Galette Ingredients

To make this rustic blueberry galette, begin by gathering the following ingredients:

Blueberries – You’ll need 500 grams (18 ounces, or about 4 US cups). Opt for fresh berries for this recipe. Frozen blueberries contain too much moisture, which can result in a soggy galette. And if you overbuy on blueberries, save them for blueberry simple syrup, blueberry lemonade, and blueberry iced tea!
Granulated Sugar – Granulated sugar (or caster sugar) sweetens the blueberry filling.
Cornflour – Or cornstarch, if you’re in the US. Added to the fruit mixture, cornflour acts as a thickening agent.
Lemon – Lemon juice and zest add an acidic note to balance out the sweetness of the sugar and berries. For a change of pace, you can use orange or lime zest and juice instead.

blueberry galette recipe ingredients on a marble surface — Blueberry galette recipe ingredients

Ginger – I love the combination of blueberries and ginger, so I’ve added minced fresh ginger to the blueberry mixture. You can omit it if you don’t like fresh ginger.
Shortcrust Pastry – I use store-bought shortcrust pastry (pie crust), but feel free to make your own. If using frozen pastry, thaw it according to the directions on the package.
Egg – Egg-washing gives the pastry a deep, golden color.
Demerara Sugar – A generous sprinkling of Demerara sugar (cover the blueberries and the crust!) adds sweetness and crunch. You can skip it if you don’t have Demerara, or substitute Sugar in the Raw or Swedish pearl sugar instead.
Thyme – A sprinkling of fresh thyme leaves adds a pop of green color to the finished tart. Feel free to substitute another fresh herb, such as basil, rosemary, mint, or even sprigs of fresh lavender.

How to Make a Blueberry Galette

How to Serve This Blueberry Galette

There are plenty of ways to garnish and serve this blueberry galette. Some of my favorites include homemade vanilla ice cream, buttermilk ice cream, or lavender ice cream (a big scoop of cold ice cream pairs perfectly with the warm, juicy fruit filling!); whipped cream, or lavender whipped cream (or a dollop of coconut whipped cream for a dairy-free option); confectioner’s sugar (use a fine-mesh strainer to dust the confectioner’s sugar over each slice); honey or hot honey (brushed on top of the baked tart for additional sweetness and a glossy sheen); or nuts (chopped walnuts, almonds, or pecans).

Galette Tips and Tricks

Use a dinner plate. To make the round pastry disc, you will need something to trace. I like to use a large (approximately 10-inch) dinner plate or a large metal pastry ring. If necessary, use a rolling pin to roll the pastry until it is wide enough to trace around the plate. And if you don’t have a plate or pastry ring, you can make a square or rectangular galette instead. Some brands also sell frozen or refrigerated pie crusts that come in pre-cut circles.

Fold carefully. Carefully fold the edges of the pastry around the blueberry filling, then use your fingertips to seal any open spots. This helps to prevent the blueberry juice from leaking as the galette bakes. It will still leak a little bit anyway, and that’s okay. This galette is meant to be rustic, after all!

closeup vertical shot of a blueberry galette on a sheet of parchment after baking — Juices bubbling on the tray after baking!

Make-Ahead and Storage Suggestions

This blueberry galette is best made just prior to serving, and ideally while still slightly warm.

To use homemade shortcrust pastry: Make the pastry up to two days, shape into a disc, and refrigerate until ready to use.

To rewarm: Wrap the leftover galette in foil and store in the refrigerator for up to three days. Reheat in a 350° F (176° C) oven for 5-10 minutes or until warmed through.

To freeze: Cool completely, wrap in foil, and freeze for up to three months.

Other galette and tart recipes you might enjoy:

Strawberry Galette
Fig and Goat Cheese Tart
Rustic Tomato Tart
Apple Galette
Miniature Strawberry Basil Galettes
Strawberry Nutella Tart

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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Blueberry Galette

Recipe by becky

Total Time1 hour
Yield1 8-inch round galette 1x

Print Recipe

A rustic blueberry galette recipe with shortcrust pastry, lemon, and ginger. Best served with a scoop of vanilla ice cream on top!

Ingredients

Scale

500 grams fresh blueberries (4 cups; 18 ounces)
70 grams granulated sugar (1/3 cup)
18 grams cornflour/cornstarch (2 tablespoons)
15 milliliters lemon juice (1 tablespoon)
2 teaspoons lemon zest, packed
20 grams finely minced fresh ginger (2-inch piece, peeled and minced; about 2 tablespoons)
1 sheet shortcrust pastry or pie crust, thawed according to package directions if frozen
1 egg, lightly beaten
Demerara sugar, for sprinkling
Fresh thyme leaves, to garnish

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Instructions

Preheat oven to 400° F (205° C). Line a half-sheet rimmed baking tray with parchment.

In a medium bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and ginger. Set aside.

Blueberries, lemon, and ginger in a bowl

Bowl of blueberries tossed in sugar and cornflour

Unroll the shortcrust on a silicone baking mat or lightly floured countertop.

Sheet of pastry and rolling pin on a rolling mat

Use a knife to trace around a large dinner plate or pastry ring, cutting a disc approximately 10 inches in diameter. If necessary, use a rolling pin to roll the pastry until it is wide enough to trace around the plate.

Sheet of pastry, dinner plate, and rolling pin on a blue rolling mat