Blueberry Galette
Blueberry galette is the perfect way to start or end your day! Have it for breakfast or dessert or any old time you want. Nothing says August like blueberries! Well, maybe fresh corn and heirloom tomatoes. But, for dessert, it’s blueberries all the way.
You know how you’re scrolling along on the internet looking at one thing and another until something catches your eye? Well, this recipe pulled me up short! It’s actually a blackberry recipe, but I didn’t have any of those. What I did have was a pint of fresh wild Maine blueberries I’d just picked up at the farmers market on the green in Brunswick.
Wild blueberry facts:
If you’ve never read up on wild blueberries here’s some info about the ones that grow here in Maine.
- There can be 100 different varieties in any given acre of blueberry barrens. They range from sweet to tart to bitter to salty and everywhere in between.
- The barrens are gorgeous in the fall with colors all over the map - oranges, reds, purples, and more.
- Wild blueberries have been harvested by hand (or claw, if you’re a bear) for thousands of years. There are special blueberry rakes with a basket designed to get in and under the low-growing shrubs and gently pull the berries off the stem and plop them into the basket.
- Native Americans have been the prime harvesters of the wild blueberry crop.
- Automated harvesters have been invented, but wild blueberries don’t grow in straight rows, so it’s not that easy to set something like that up to run over the rock outcroppings and uneven landscape.
- After the harvest, the barrens are burned to kill off weeds and any mold that grows from fallen fruit.
How to make the galette:
I should just stop yakking and get to the recipe, right? Here it is, with all the changes I made from the recipe I found online.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 1 pie crust I use Pillsbury from the refrigerator section, not frozen
- 1.5 cups wild blueberries You can use frozen if you don't live in Maine. 😉
- 1 tbsp lemon juice You can use fresh or from a bottle
- 1 tsp cornstarch
- 1 tbsp white sugar
- 1 8 oz block cream cheese
- 7 tbsp white sugar
- 1/2 tsp vanilla
- 1 tsp lemon juice
- 1 tbsp raw sugar
Ingredients
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- To make the blueberry mix: Mix blueberries, 1 tbsp lemon juice, cornstarch, and 1 tbsp white sugar together, set aside.
- To make batter: In a medium bowl, beat together the cream cheese, eggs (1 whole egg + 1 egg whites), 7 tbsps white sugar, vanilla, and 1 tsp lemon juice.
- Heat oven to 350 degrees. Take pastry out of the fridge and let it warm up enough to roll out without breaking apart. About 5-8 minutes in the summer.
- Roll out pastry on a floured surface. I used a 9" pie plate. Usually, a galette does not need a pie plate, but this is a little runny and you want to keep it from flowing out before it sets. To put the crust in the greased pie plate, fold it in half and half again to make it easier to pick up. Place the point of the triangle in the center of the plate and unfold in half and then fully. Press gently into the pie plate. It should hang out over the edges.
- Pour the batter into the pie crust.
- Scrape the blueberries into the batter and gently swirl around.
- Fold the edges of the pie crust gently inward, overlapping. This does not need to look pretty! Rustic is your mantra. Brush the egg yolk onto the crust, then sprinkle the raw sugar onto the crust.
- Bake for approximately 50 minutes with the pie plate on a cookie sheet, just in case. Start checking at around 35 minutes. The center should be firm, not runny.
- Remove from oven and let cool. Put in the fridge before serving. You want the galette to be cold.
Essentially you've just made a cheesecake filled with blueberries and baked in a pie crust. What more could you want???
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