Blueberry galette. A little bit of summer heaven with each bite.

Blueberries are abundant this time of year, and I believe they deserve to be honored by making a dessert with them.

Blueberry Galette

With this super easy puff pastry blueberry recipe, you will reminisce all the summer flavors and memories while enjoying a flaky pastry filled with lemon sugar-infused blueberries.

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An experience not easily forgotten, at least in our books.

Galette is an easy way to showcase fresh blueberries or any fruits without the stress of making pie dough. A luscious flaky pastry that envelops perfectly ripe blueberries in a free form.

The marinate of the blueberries with the lemon juice and the zest gives it such a fresh, uplifting flavor to your galette.

In this Article

What is the difference between a galette and a pie?

A galette is a round free-form pastry in which fruits are wrapped and baked on a baking sheet. Quite easy to make as they do not require a specific shape to be made into.

A pie is a sweet or savory dish with a pie crust evenly placed in a baking dish, adding a filling.

The galette can be referred to as the baby brother to the pie. The pie is more defined, baked in a circular form pan, and presented on a dish once done.

On the other hand, the Galette is free form assembled as a child’s drawing. Placed over parchment paper and baked. No fancy adornments to it.

Blueberry Galette

Here are a few helpful tips for the ingredients needed to make this blueberry puff pastry recipe

I love how easy it is to put this recipe together. Blueberries are abundant as they are in season. They are, of course, the first choice.

However, this galette works well with frozen blueberries. 

Blueberries: Wash them and remove any small stems remaining in the fruit.

Cornstarch is a binding agent that is flavorless, thus not altering the flavor of the fruits.

Lemon zest and juice: add a bit of acidity and balance to your dessert. 

Sugar: regular sugar will give that extra crunchiness needed to your crust as well as add some sweetness to your blueberries

Milk or heavy cream:  allows the puff pastry to get a beautiful sheen once baked and permits the sugar to attach itself to it and be crispy.

Puff pastry: I use frozen puff pastry, readily available at any local grocery store.

Blueberry galette

Equipment needed

I only recommend items that I use in my own kitchen. My favorite part of this dessert is that you will not have to mess up your kitchen and only use a few tools.

Parchment paper. It absorbs better the slight wetness of the pie once out of the oven.

Rolling pin: to roll out the puff pastry.

Baking brush: brush the milk of heavy cream all over your puff pastry.

Bowl:  used to marinate your blueberries with lemon and sugar. 

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Blueberry Galette

Baking tips and step-by-step instructions to create this blueberry galette with puff pastry

Although super easy to make, I would like to share a few tips that helped make this galette perfect.

Start by making the filling:

  • We are placing the blueberries, sugar, lemon juice, lemon zest, and cornstarch in a large bowl.
  • If your blueberries are very sweet, you may want to reduce the sugar used.

Puff pastry next:

For time-saving, I used an already-made puff pastry. Having time on your hands, you may want to make the crust yourself.

Add extra sugar to the flour when you roll it for a crunchier crust. Optional, of course.

Dust your counter with a small amount of flour, then roll your puff pastry. It does not have to be perfect.

  • Line your cookie sheet with parchment paper, and you can directly assemble the galette over it. 
  • The bottom crust is made large enough that it comes up slightly over the fruit filling.

Assembling your blueberry puff pastry:

  • Add your blueberry filling to the center of your pastry, leaving a couple of inches of the border for the edges.
  • Bring your edges over the blueberry filling on an overlapping fan design. Pinch some corners so they will not let the juices escape during baking.
  • Brush the milk or heavy cream over the edges and sprinkle with extra sugar for delicious crunchiness when you bite into it. 

Baking your blueberry galette:

Bake your galette in the oven for 30 to 45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and thickened.

Remove from the oven and allow it to cool off on a cooling rack before slicing it. 

Puff Pastry Blueberry Galette

I know you may be tempted to enjoy a slice when it emerges from the oven.

Who can resist it but let it cool off before biting into it? 

The baked blueberries can hold the heat a lot longer than you think.

Slice into wedges and enjoy it as it is or with your favorite vanilla ice cream.

The rustic appearance is the perfect dessert recipe for those who enjoy baking but do not want to fuss with the crust.

Top off this blueberry dessert with a large scoop of whipped cream for an even more decadent sweet dessert.

Can I make this ahead of time?

You can prepare the filling the night before and store it in the refrigerator. Before baking, please bring it back to room temperature.

The unbaked galette can be assembled an hour ahead and baked just before serving.

I will not recommend leaving the blueberry filling too long in the unbacked puff pastry, as the liquid will soften the pastry.

What other fruits can I use for this galette?

With the abundance of summer fruits, have fun and play with the season best.

Cherries, peaches, and apricots, as well as a great mix of berries such as strawberries, blackberries, raspberries, and blueberries, make for a delicious dessert. 

Feel free to improvise your galette with any mixes that you fancy. Peaches are excellent when in the season prepared with this same method.

During the fall months, pears and apples work wonderfully.

Blueberry Galette

How to store this sinful blueberry puff pastry dessert

If your home is like mine, we never have leftovers. However, if you do, I would suggest using a cake dome to store your pie or covering it with plastic wrap and storing it in the refrigerator.

Bring it back to room temperature, or place it in the oven, or toaster oven, for a few minutes to give the crust that crunchiness back.

It freezes unbaked well; you can transfer it directly from the freezer to the oven and bake it as directed.

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Blueberry Galette

5 from 20 votes
Blueberry Galette
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
With this super easy puff pastry blueberry recipe, you will reminisce all the summer flavors and memories while enjoying a flaky pastry filled with lemon sugar-infused blueberries.


  • 3 cups blueberries, fresh or frozen (no need to thaw)
  • tablespoon cornstarch,
  • tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • ¼ cup sugar,
  • 1 tablespoon sugar, for sprinkling
  • 1 tablespoon milk, k or heavy cream for brushing
  • 1 sheet puff pastry, thawed


  • Preheat the oven to 180°C / 350°F and line a sheet pan with parchment/baking paper.
  • Combine the blueberries with sugar, lemon juice, lemon zest, and cornstarch. Mix well then set aside.
  • On a lightly floured surface, roll the puff pastry out just a little then trim it into a rough circle, approximately 9 inches in diameter. Transfer to the sheet pan lined with baking paper.
  • Pile the blueberry filling into the center of the pastry then bring the edges in, overlapping as you fold the pastry up around the filling all the way around.
  • Brush with milk or cream and sprinkle with a little extra sugar.
  • Bake the galette in the preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft, and the filling has thickened slightly.
  • Remove from the oven and allow to cool for 10 minutes before slicing and serving with ice cream.


Calories: 316kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 86mg | Fiber: 2g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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