Simple Blueberry Galette
As delicious and impressive as blueberry pie, but takes half the time and effort! This lemon-kissed blueberry galette is an easy summer dessert and truly shines with a crisp and flaky buttermilk cornmeal crust.
Ingredients
Buttermilk Cornmeal Crust
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup (30g) fine cornmeal
- 3 Tablespoons (38g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed*
- 1/4 cup (60ml) cold buttermilk, plus more as needed
Filling
- 4 cups (about 600g) fresh or frozen blueberries (do not thaw)
- 1/4 cup (50g) granulated sugar
- 1 Tablespoon (7g) cornstarch
- 2 teaspoons lemon zest
- 1 Tablespoon (15ml) fresh lemon juice
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- optional: coarse sugar for sprinkling
Instructions
- Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened and the dough clumps up.
