Blueberry & Blackberry Galette

Make this blueberry and blackberry galette for your friends and family - they will love you for it. Or, make it, hide it, and eat it all yourself. Either way, it's a win. 

Blueberry & Blackberry Galette

There's a few things I need you to know about this galette - one is that even though it takes two and a half hours to make, that isn't all hands on time. This is actually a pretty simple and straightforward recipe. You can make the dough in a food processor, which is super quick, but be careful not to overwork it and blend it for long periods of time. Become friends with the pulse button. 

Blueberry & Blackberry Galette
Blueberry & Blackberry Galette
Blueberry & Blackberry Galette

I probably took a few too many photos of this galette, but can you blame me? It's so pretty! 

I absolutely love blueberries. The way I justify eating them year round is buying them frozen. In my experience blueberries have a *very* short time they're in season, meaning you're either buying them outside their peak or you have to get them frozen. Frozen fruit and veggies work for me because they're picked at their peak. I don't find a handful of frozen blueberries super appealing (I love frozen grapes though - they are a delicious snack), but they work wonderfully for pies, galettes, and other baked goods. Just let them thaw out a bit before throwing them in the oven!

Blueberry & Blackberry Galette

Blueberry & Blackberry Galette

Makes 6 servings | Prep Time: 20 minutes | Total Time: 2 hour 10 minutes


1 1/2 cups all purpose flour

1 teaspoon salt

2 tablespoons sugar

1 stick or 8 tablespoons chilled butter, diced

1/4 cup ice cold water

3 cups blueberries

1 cup blackberries

1/4 cup sugar

1 teaspoon corn starch 

juice of one lemon


Combine the flour, salt, and sugar in a food processor. Pulse to combine. 

Add the butter and pulse till it is in pea-size chunks. Add the water gradually and pulse to combine, until the dough sticks together and forms a ball. 

Cover the dough in plastic wrap and refrigerate for at least one hour. (Can be kept up to two days). 

Preheat the oven to 400 degrees F (200 C). 

Combine the blueberries, blackberries, sugar, corn starch, and lemon juice in a bowl. 

Roll the dough on a floured surface into a 12 inch circle - or about 1/4 in thickness. 

Spread the berry mixture across the dough and leave a 1 1/2 gap around the edges. 

Fold the dough up to create a lip around the galette. 

Bake for 50 minutes. 

Let cool for 10 minutes before cutting and serving. 

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