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Blueberry Galette

October 15, 2016

Super fast to make for a weekend breakfast or brunch, but totally works for dessert too….and please add ice cream.


Blueberry Galette

For the Crust


For Crust

  • 1 C.  plus 2 tablespoons All Purpose Flour
  • 1/2 t. Salt
  • 1/3 C. Canola Oil
  • 2 tablespoons Ice Water

For Filling

  • 3 C. Fresh Blueberries
  • 1/4 C. Sugar
  • Grated Zest and Juice of 1 Lime
  • 1 t. Ginger (peeled and minced)
  • 1 t. Cornstarch (maybe more if needed)
  • Sugar for sprinking when baked


Add flour, salt and canola oil in a medium bowl. Fork together; add the water. Refrigerate for 30 minutes. Mix the berry mixture while dough is chilling

Take dough out of refrigerator and roll out on wax paper

  1. Preheat oven to 400 degrees
  2. Mix berries with sugar, lemon and cornstarch/set aside for 10 min. and stir occasionally
  3. Put the berry mixture on top of galette crust/make sure to leave a border/place the dough against the filling and fold
  4. Dot the berries with butter and sprinkle with some sugar.
  5. Bake for 45-55 minutes until crust is golden and juices are bubbling. (cover crust if it gets too dark)




Serves: 4-6

Recipe from:


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