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This blueberry sourdough galette recipe is a simple dessert that’s perfect for blueberry season. Flaky sourdough crust surrounds a fresh blueberry filling, creating a simple dessert that’s just as delicious as pie but much easier to make.
One of the things I love about galettes like this sourdough strawberry galette is that they don’t have to be perfect. You simply fold the dough over the filling, pop it in the oven, and you’ll end up with a beautiful but simple homemade dessert.
For more sourdough blueberry recipes, be sure to try these sourdough blueberry scones, sourdough blueberry bread, and sourdough blueberry muffins.
Why You’ll Love This Blueberry Sourdough Galette Recipe
- Easy rustic dessert: No pie plate or fancy crimping needed.
- Uses sourdough discard: A delicious way to use extra starter.
- Fresh blueberry flavor: Lemon and cardamom complement the berries without overpowering them.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
For the Sourdough Crust
- Cold butter – Creates a flaky, tender crust.
- Sourdough discard – Adds subtle tang and richness.
- All-purpose flour – The foundation of the crust.
- Sugar and sea salt – Balance the flavor.
For the Filling
- Fresh blueberries – The star of the galette.
- Sugar or maple syrup – Sweetens the berries.
- Lemon juice and zest – Brighten the filling.
- Ground cardamom – Adds a delicate warm spice.
- Cornstarch – Helps thicken the juices while baking.
How to Make Blueberry Sourdough Galette
Here are the step-by-step instructions for making this easy blueberry galette. For the full instructions, see the recipe card below.
Step 1: In a mixing bowl, stir together the flour, sugar, and salt dry ingredients. Add the cold butter and work it into the flour mixture until coarse crumbs form, keeping the butter as cold as possible.
Step 2: Stir in the sourdough discard until a shaggy dough comes together.
Step 3: Shape into a disc, wrap, and refrigerate for at least 30 minutes.
Step 4: Combine the blueberries, sugar or maple syrup, lemon juice, lemon zest, vanilla, and salt in a bowl. Let the berries sit for 10–15 minutes. Add the cardamom and cornstarch, then gently toss until evenly coated.
Step 5: Preheat the oven to 375°F. Roll the chilled dough into a 12-inch circle on lightly floured parchment paper.
Step 6: Using a slotted spoon, spoon the blueberry filling into the center, leaving a 2-inch border. Leave the excess liquid behind.
Step 7: Fold the edges of the dough over the filling, pleating as needed.
Step 8: Brush the crust with beaten egg and sprinkle with turbinado sugar, if desired.
Step 9: Transfer parchment paper to a baking sheet.
Step 10: Bake for 35–40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
Step 11: Let the galette cool on a wire rack for 15–20 minutes before slicing so the filling has time to set.
Step 12: Dust with powdered sugar or lemon zest curls, if desired. Serve with whipped cream or vanilla ice cream.
Tips for Success
- Chill the dough well before rolling for the flakiest crust.
- Use a slotted spoon when transferring the berries to prevent a soggy crust.
- Fresh blueberries work best, but frozen berries can be used if thawed and drained.
- Place the baking sheet under the galette to catch any bubbling juices.
- Allow the galette to cool slightly before slicing so the filling thickens.
How to Store
- Store leftover galette covered in the refrigerator for up to 3 days.
- Reheat slices in a 350°F oven for 8–10 minutes to crisp the crust again.
Frequently Asked Questions
Yes. Thaw and drain them well first. Because frozen berries release more liquid, you may need a little extra cornstarch. The filling may be a little looser than when using fresh berries.
This helps draw out some of the juices and evenly distributes the sugar and lemon flavor throughout the filling. This process, sometimes called maceration, helps create a more flavorful filling and allows the thickener to coat the fruit more evenly.
Yes. Both active starter and discard work well in this crust. Discard tends to provide a slightly tangier flavor, while active starter produces a milder taste. Either option will create a tender, flaky crust.
Yes. Chilling helps keep the butter cold, which creates a flaky crust.
Absolutely. This galette works well with blackberries, strawberries, raspberries, peaches, cherries, or a combination of summer fruits. Juicier fruits may require a little additional cornstarch to help the filling set properly.
Yes. The dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw overnight in the refrigerator before rolling and assembling.
More Sourdough Dessert Recipes
- Sourdough Peach Cobbler
- Sourdough Mixed Berry Cobbler
- Sourdough Strawberry Cake
- Sourdough Butter Swim Biscuits
If you make this blueberry sourdough galette recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know!Thank you so much!
Blueberry Sourdough Galette Recipe
Equipment
- Digital scale optional
- Pastry Brush optional
Ingredients
For the Sourdough Crust:
- 105 grams all-purpose flour, 3/4 cup
- 10 grams sugar, 2 1/2 teaspoons
- 1/4 teaspoon sea salt
- 116 grams cold butter, cubed, 1/2 cup, or 1 stick
- 120 grams cold sourdough discard (from the fridge), 1/2 cup
For the Filling:
- 400 grams fresh blueberries, about 3 cups
- 40 grams sugar or maple syrup, 2 tablespoons
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 1 tablespoon cornstarch or arrowroot powder
For the Egg Wash (optional):
- 1 egg, lightly beaten
- 1 tablespoon turbinado or coconut sugar
Garnish/Serving Suggestions:
- Lemon zest curls
- Powdered sugar
- Whipped cream or vanilla ice cream
Instructions
- Make the Sourdough Crust: Mix flour, sugar, and salt. Add cold butter cubes, coating with flour, then pinch and flatten until you have a crumbly texture. Keep mixture cold.
- Add sourdough starter and stir just until combined. Dump onto parchment, shape into a disc, wrap, and refrigerate for 30 minutes or longer.
- Prepare the Filling: In a bowl, combine blueberries, maple syrup (or sugar), lemon juice, lemon zest, vanilla, and salt. Let sit for 10–15 minutes. Add the cardamom and cornstarch and mix gently to coat.
- Assemble the Galette: Preheat the oven to 375°F (190°C). Roll dough on floured parchment into a 12-inch circle. Transfer to a baking sheet.
- Use a slotted spoon to add blueberry filling to the center, leaving a 2-inch edge. Discard liquid. Fold dough edges over filling. Brush the crust with egg and sprinkle with sugar.
- Bake: Bake for 35–40 minutes until golden and bubbly. Cool slightly before serving to help set the juices.
- Serve: Dust with powdered sugar or lemon zest curls. Pair with whipped cream or ice cream.
Notes
- Store leftover galette covered in the refrigerator for up to 3 days.
- Reheat slices in a 350°F oven for 8–10 minutes to crisp the crust again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
