Enjoy your fresh berries this summer in a baked dessert in the form of this Blueberry Blackberry Galette. With a hint of lemon & topped with powdered sugar & ice cream, it is sure to be a sweet treat everyone will love at your next summer party!
Roger took one bite of this Blueberry Blackberry Galette & declared it to be one of the best things that I have made recently.
That’s not to say my other recent recipes are subpar, but rather that this Blueberry Blackberry Galette is above & beyond in regards to taste, texture, & ease of making & baking.
And I must agree with his enthusiasm. They were pretty much amazing!
I will even go so far as to admit that we each ate almost a double portion.
This Blueberry Blackberry Galette has a hint of lemon (juice & zest) to give it just the right tang & bring out all of the delicious summer flavors.
I used fresh blackberries and hand-picked blueberries for the filling & decided to add almond slices to the crust to give it a nice nutty crunch.
And of course, no sweet galette is complete without a scoop of vanilla ice cream!
Although I also added some powdered sugar, because, why not?!
- Puff Pastry, defrosted over night in the fridge
- Ice Cream, optional
- Powdered Sugar, optional
- - - -
- Filling Ingredients
- 1 Heaping Cup Blackberries
- 1 Heaping Cup Blueberries
- 1 Tablespoon Lemon Juice
- Lemon Zest from 1 Lemon
- 1 Teaspoon Pure Vanilla Extra
- 2 Tablespoons Cornstarch
- 1/4 Cup Granulated Sugar
- 1 Pinch of Salt
- - - -
- Egg Wash Ingredients
- 1 Large Egg
- 1 Tablespoon Milk
- 1 Tablespoon Granulated Sugar *(1)
- 1/4 cup Almond Slices
- First, preheat your oven to 425 degrees Fahrenheit.
- In a large bowl, combine the berries, 1 tablespoon lemon juice, & 1 teaspoon pure vanilla extract.
- In a small bowl mix the 2 tablespoons cornstarch, 1/4 cup granulated sugar, lemon zest & 1 pinch of salt. Use your fingers to rub the lemon zest into the sugar
- Sprinkle the dry ingredients from the small bowl into the large bowl of berries & gently toss the sugar mixture with the berries until the berries are completely covered.
- Remove the puff pastry from the refrigerator & cut off the corners to create a circle. *(1)
- Pile the berries in the center of the crust while leaving 1-2 inches of crust.
- Fold the 1-2 inches of crust dough up & over the berries to create a crust edge that will hold in the berries while baking.
- In a small bowl, whisk the egg & milk to create an egg wash. Brush the top of the crust edge with the egg wash & sprinkle with almond slices & sugar.
- Bake for 10-15 minutes or until the puff pastry is puffed & golden brown.
- Once golden & flaky remove from the oven & let cool slightly.
- Serve with ice cream & enjoy!
- *1. I like to use vanilla bean sugar for the top of baked goods to make them extra special.
What is your favorite way to enjoy fresh berries?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, G
The heart is deceitful above all things & beyond cure.
Who can understand it?
“I the Lord search the heart & examine the mind,
to reward each person according to their conduct,
according to what their deeds deserve.”
Jeremiah 17:9-10 NIV
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