Make this blueberry and blackberry galette for your friends and family - they will love you for it. It's the perfect combination of summer berries in a buttery, flaky crust.
If you love fruit-forward desserts, you are going to love this! I'll show you how to make an easy homemade pie dough, but if you'd like to save time, you can use a storebought one.
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This fruity galette is a delicious and relatively easy dessert to make. It serves at least 6 people and topped with a scoop of ice cream it's a standout dessert for a dinner party or special meal.
Galettes have all the flavor of a traditional pie but are much more forgiving to make. You don't have to be as finicky with the dough and fit it into a pie plate - it's much more free form!
Even though this recipe takes two and a half hours to make, it isn't all hands-on time. In fact, most of it is spent on chilling the dough and baking the galette.
Ingredients
- Frozen or Fresh Blueberries
- Frozen or Fresh Blackberries
- All Purpose Flour
- Salt
- Granulated Sugar
- Chilled Butter
- Ice Water
- Cornstarch
- Lemon Juice
Optional - top the galette with vanilla ice cream, whipped cream, lemon zest, or thinly sliced mint leaves.
Instructions
Combine the flour, salt, and sugar in a food processor. Pulse to combine.
Add the butter and pulse till it is in pea-sized 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 large bowl.
Roll the dough on a lightly floured surface into a 12-inch circle, to about ¼ inch thickness.
Place the dough on a parchment paper lined rimmed baking sheet.
Spread the blackberry blueberry filling across the dough and leave a 1 ½ gap around the edges.
Fold the dough up to create a lip around the galette.
Bake for 50 minutes or until the edges are golden brown.
Let cool for 10 minutes before cutting and serving.
More Delicious Fruit Desserts
If you like this recipe, check out some of our other favorite fruity desserts!
- Cherry and Blueberry Galette
- Blackberry and Apple Hand Pies
- Baked Apples with Oatmeal
- Strawberry Yogurt Popsicles
Storage
The baked galette will keep for up to 5 days in the refrigerator when stored in an airtight container.
It can be frozen for up to 6 months in a freezer-safe container.
Tips for Making this Recipe
Preparation Tips - Making the dough in a food processor is super quick, but be careful not to overwork it and blend it for long periods of time. Use the pulse button if that's an option on your machine.
Seasonal Ingredients - You can use fresh or frozen berries for this recipe. Blackberries and blueberries are in season from May through September. If you are making this out of season, I'd recommend using frozen berries.
Alternative Tools - If you don't have a food processor, there are notes in the recipe card for making it with a pastry cutter.
If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
Blueberry Blackberry Galette
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 8 tablespoons chilled butter diced
- ¼ cup ice-cold water
- 3 cups blueberries fresh or frozen
- 1 cup blackberries fresh or frozen
- ¼ cup sugar
- 1 teaspoon cornstarch
- juice of one lemon
Instructions
- Combine the flour, salt, and sugar in a food processor. Pulse to combine.*
- Add the butter and pulse till it is in pea-sized 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, cornstarch, and lemon juice in a bowl.
- Roll the dough on a lightly floured surface into a 12-inch circle, to about ¼ inch thickness.
- Place the rolled dough onto a parchment-lined, rimmed baking sheet.
- Spread the berry mixture across the dough leaving a 1 ½-inch gap around the edges.
- Fold the dough up to create a lip around the galette.
- Bake for 30 to 45 minutes or until the edges are golden brown and the fruit is jammy.
- Let cool for 10 minutes before cutting and serving.
Nzinga Hart says
This looks amazing! I've done this with peaches before, so I'm excited to test this substitute. Will definitely take a snap of the results.
Emily Wilson says
So glad you like it - definitely let me know how it turns out!
Wyn Galpin says
This looks super. I'm very fond of dark fruits and I know how good they are for us so this lovely galette offers guilt free pleasure. Will definitely try it. (The savoury recipes look good too!)
Emily Wilson says
Thanks, Wyn! So glad you're going to try it. It's definitely a guilt free version, with only a small amount of added sugar.