Lemony Blueberry Galette – Sally’s Baking Habit

This lemon-kissed blueberry galette is as scrumptious as blueberry pie, however takes lower than half the effort and time to make. The lemon-kissed blueberry filling tastes unbelievable paired with a home made buttermilk cornmeal crust… and, in fact, a scoop of vanilla ice cream!

It’s a slice of blueberry pie however with 10,843% much less work. (I did the maths on that one!)

So A lot to Love About This Lemony Blueberry Galette:

• Vivid blueberry taste accentuated by recent lemon… tastes like summer season!
• Easy 4-ingredient filling, and you should utilize both recent or frozen blueberries.
• The from-scratch buttermilk cornmeal crust is a flavorful improve to plain crust.
• Unimaginable texture: the juicy berry filling pairs completely with the tender-crisp crust, and coarse sugar offers a candy crunch on the sides.
• Oh-so-easy: Blueberry galette is the right recipe for baking newcomers who aren’t fairly able to strive home made pie crust, or anybody who craves the style of home made blueberry pie however doesn’t have all day to make it!

Begin With the Buttermilk Cornmeal Crust

The dough for the crust wants to sit back for no less than 1 hour (or you can also make it as much as 3 days forward of time, which is helpful!) earlier than you roll it out, so make it first.

This galette crust doesn’t style like cornbread, nevertheless it has most of the similar substances together with nice cornmeal, buttermilk, flour, and butter. This explicit crust crisps up superbly, has a little bit crunch from the cornmeal and coarse sugar topping, and when paired with juicy, candy, and heat blueberries? It’s absolute bliss. Consider it as a flavorful improve from common pie crust; I additionally adore it with quiche.

Don’t have cornmeal or buttermilk available? You may make this lemony blueberry galette with the plain crust from this recipe for blueberry peach frangipane galette, or use any single crust pie crust.

4-Ingredient Filling:

1. Blueberries: I like baking with recent blueberries as a result of they’re one of many best fruits to arrange: no peeling, pitting, or chopping! You can too use frozen blueberries on this galette, which makes this a stunning deal with you possibly can take pleasure in any time of yr. Don’t thaw earlier than utilizing.
2. Sugar: Simply sufficient to sweeten with out masking the zingy lemony blueberry taste.
3. Cornstarch: To thicken the filling.
4. Lemon: We’re utilizing each the zest and juice of a lemon, so as to add a sunny brightness that basically brings out the blueberries’ taste. It’s a well-liked taste combo round right here, exhibiting up in reader favourite recipes like lemon blueberry cake and lemon blueberry muffins.

Don’t Pre-Prepare dinner the Filling

This recipe actually needs you to do much less work! You would not have to pre-cook the filling; simply rinse and pat the berries dry after which combine with the sugar, cornstarch, lemon juice, & lemon zest. Gently work the substances collectively till the cornstarch and sugar are moistened and beginning to dissolve. You need the blueberry filling to look barely moist, not dry and powdery.

Similar to this:

Shaping Your Galette

After the dough has chilled and your filling is prepared, you possibly can roll out and form the crust. Truly, it doesn’t actually require a lot shaping in any respect. No matter form the dough rolls out to be, you possibly can depart it. No pie dish, no crimping or fluting the crust… Galette is really a low-maintenance model of pie, and I adore it for that.

One factor to remember when topping the crust with the filling: not like pies the place you possibly can pile the fillings sky-high, galettes don’t actually prefer it when there’s an excessive amount of filling.

Why? The crust can’t bake via correctly and can prove mushy and flimsy. To keep away from that, maintain this in thoughts: flat and compact. Flatten that filling down, compact the berries as a lot as doable, and depart a 2- to 3-inch border so you possibly can fold the dough edges over.

Earlier than baking, brush the crust with egg wash (egg + milk) and sprinkle with coarse sugar. These are my 2 essential finishes for almost all candy pies, together with apple pie and peach pie. The egg wash leaves a golden sheen on the dough because it bakes, and helps the crust to brown evenly. The coarse sugar offers a candy, sparkly crunch that basically takes this crust to the subsequent degree.

And should you’re trying to unlock top-level blueberry galette standing, you possibly can obtain that with a easy scoop of vanilla ice cream!

When berry season is over, use frozen blueberries or strive my always-beloved apple galette or this deeply flavored ginger pear galette—each are fall favorites!

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Blueberry Galette

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  Creator: Sally
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  Prep Time: 1 hour, 20 minutes
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  Prepare dinner Time: half-hour
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  Complete Time: 2 hours
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  Yield: 1 galette; about 6-8 servings
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  Class: Dessert
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  Methodology: Baking
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  Delicacies: American

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Description

As scrumptious and spectacular as blueberry pie, however takes half the effort and time! This lemon-kissed blueberry galette is a simple summer season dessert and actually shines with a crisp and flaky buttermilk cornmeal crust. 

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Buttermilk Cornmeal Crust

Filling

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Directions

1. Make the crust: Whisk the flour, cornmeal, sugar, and salt collectively in a medium bowl. Utilizing a pastry cutter or a pair forks, reduce within the butter till the combination resembles coarse, pea-sized crumbs. Add the buttermilk and stir till the flour is moistened and the dough clumps up. Combine in 1 extra Tablespoon of buttermilk if the dough appears dry. Pour crumbly dough onto a frivolously floured work floor and convey it collectively along with your arms. Form the dough right into a ball and flatten it right into a 1-inch-thick disc. Wrap it in plastic wrap and refrigerate it for no less than 1 hour and as much as 3 days (or freeze for as much as 3 months).
2. Proper earlier than you roll out the crust, put together the filling: Combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice collectively in a big bowl. Stir gently till the berries are moistened throughout (no powdery lumps of cornstarch or sugar). Place within the fridge till prepared to make use of. Tip: Don’t combine the filling an excessive amount of forward of time—10-Quarter-hour is okay as you roll out the dough. You don’t want the blueberry filling to sit down for too lengthy, because the berries will launch an excessive amount of juice.
3. Preheat oven to 425°F (190°C). Line a big baking sheet with parchment paper or a silicone baking mat. Put aside.
4. On a frivolously floured work floor, roll the chilled dough right into a 12- to 14-inch circle (or any form, actually!). Trim the rim of the circle to make a clear reduce, if desired. Switch dough to the ready baking sheet.
5. Take away the filling from the fridge and spoon it into the middle of the dough, leaving a 2- to 3-inch border throughout. Gently fold the sides of the dough over the fruit, overlapping the dough as needed. Press gently to seal the sides. Brush the sides with egg wash and sprinkle with coarse sugar.
6. Bake till the filling is bubbly and the crust is golden brown, about 28 to 32 minutes. Cool on the baking sheet for 10 minutes earlier than slicing and serving. Tastes great served heat with vanilla ice cream or whipped cream.

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Notes

1. Make Forward & Freezing Directions: The dough will be made forward of time and chilled within the fridge for as much as 3 days or frozen for as much as 3 months. Thaw in a single day within the fridge earlier than rolling out and filling.
2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Whisk | Pastry Cutter | Zester | Citrus Juicer | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | Pastry Brush | Coarse Sugar
3. Plain Crust: Need a plain crust with out buttermilk and cornmeal? You may make the blueberry galette with the plain crust from this recipe for blueberry peach frangipane galette, or use any single crust pie crust.
4. Chilly Elements in Dough: Make sure that the butter and buttermilk are SUPER chilly. Chilly substances, in addition to chilling, assist the crust maintain its form.
5. Buttermilk: Buttermilk provides unbelievable taste and texture to this dough. For those who don’t have buttermilk, use this DIY buttermilk substitute as a substitute. Add 1/2 teaspoon of recent lemon juice or white vinegar to a liquid measuring cup. Then add sufficient chilly entire milk till it reaches 1/4 cup. Stir collectively and let it sit for five minutes earlier than utilizing within the recipe.