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Blueberry Blackberry Galette

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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. 

A blueberry blackberry galette on a parchment paper.

Why You'll Love this Blueberry Blackberry Galette

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 pie but are much more forgiving to make. You don't have to be as finicky with the dough!

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.

More Delicious Fruit Desserts

If you like this recipe, check out some of our other fruit forward desserts!

Blueberry blackberry galette on a piece of parchment paper.
A slice of blueberry blackberry galette on a flowered plate.

Tips for Making this 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. 
  • If you don't have a food processor, there's notes in the recipe card for making it with a pastry cutter.
  • You can use fresh or frozen berries for this recipe. Blackberries and blueberries are in season from May through September.
Yield: 6 servings

Blueberry Blackberry Galette

A blueberry blackberry galette on a parchment paper.

This blueberry blackberry galette is a sweet treat that everyone will love!

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 1 hour 10 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 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 (fresh or frozen)
  • 1 cup blackberries (fresh or frozen)
  • 1/4 cup sugar
  • 1 teaspoon corn starch 
  • juice of one lemon

Instructions

  1. Combine the flour, salt, and sugar in a food processor. Pulse to combine.*
  2. 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. 
  3. Cover the dough in plastic wrap and refrigerate for at least one hour. (Can be kept up to two days). 
  4. Preheat the oven to 400 degrees F (200 C). 
  5. Combine the blueberries, blackberries, sugar, corn starch, and lemon juice in a bowl. 
  6. Roll the dough on a floured surface into a 12-inch circle, to about 1/4 inch thickness. 
  7. Spread the berry mixture across the dough and leave a 1 1/2 gap around the edges. 
  8. Fold the dough up to create a lip around the galette.
  9. Bake for 50 minutes or until the edges are golden brown.
  10. Let cool for 10 minutes before cutting and serving. 

Notes

*If you don't have a food processor, you can combine the flour, salt, and sugar into a large mixing bowl, mix them together. Add the butter to the bowl. Using a pastry cutter chop the butter into pea-sized pieces. Then gradually add the water and continue to combine with the pastry cutter, till it comes together and you can pat it into a ball.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 478mgCarbohydrates: 50gFiber: 4gSugar: 21gProtein: 4g

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Wyn Galpin

Thursday 5th of May 2016

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

Thursday 5th of May 2016

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.

Nzinga Hart

Tuesday 3rd of May 2016

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

Wednesday 4th of May 2016

So glad you like it - definitely let me know how it turns out!

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