I can’t resist these mini blueberry galettes with their flaky golden crusts and juicy blueberry centers. They look bakery-worthy, but the secret is how simple they really are.

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I’m obsessed with these Mini Blueberry Galettes because they hit that sweet spot between fancy-looking and low-effort. The crust is crisp and flaky in all the right places, with those messy little edges I honestly love more than a polished pie.

Fresh blueberries turn juicy and glossy in the center, and lemon zest keeps every bite bright instead of flat. But the best part?

I get my own little galette, no slicing drama, no waiting around. Just buttery crust, jammy berries, and that crackly sugar top.

And yes, I absolutely eat one straight off the pan. No regrets.

Ingredients

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All-purpose flour keeps the crust sturdy but still tender, not cracker-hard.
Granulated sugar adds light sweetness to both crust and juicy berry filling.
Fine salt makes the butter taste richer and keeps sweetness in check.
Cold unsalted butter gives those flaky, golden edges everyone secretly grabs first.
Ice water brings the dough together without making it tough.
Fresh blueberries burst into jammy pockets, and honestly, they’re the star.
Cornstarch thickens the berry juices so your galettes don’t turn soupy.
Lemon zest wakes everything up with bright, fresh flavor.
Lemon juice adds tang so the filling doesn’t taste flat.
Egg wash gives the crust that bakery-style shine and color.
Coarse sugar adds sparkle and a tiny crunch on top.
Plus, little butter pieces make the filling glossy and extra cozy.
Basically, these ingredients make a rustic dessert that feels fancy but easy.

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour

1 tablespoon granulated sugar

1/2 teaspoon fine salt

8 tablespoons (1 stick, 113 g) unsalted butter, very cold, cut into cubes

3 to 4 tablespoons ice water

2 cups fresh blueberries (about 260 g)

1/4 cup (50 g) granulated sugar

2 tablespoons cornstarch

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

Pinch of salt

1 large egg (for egg wash)

1 tablespoon water (to mix with egg for wash)

Coarse sugar for sprinkling, about 1 to 2 teaspoons (optional)

1 tablespoon unsalted butter, cut into small pieces (optional)

How to Make this

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1. In a bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine salt.

2. Cut 8 tablespoons (1 stick, 113 g) very cold unsalted butter into cubes and work into the flour mixture with a pastry cutter or fingers until pea sized bits remain.

3. Sprinkle 3 to 4 tablespoons ice water over the mixture, tossing until dough just comes together; form into a disk, wrap, and chill at least 30 minutes.

4. Meanwhile combine 2 cups fresh blueberries (about 260 g), 1/4 cup (50 g) granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and a pinch of salt in a bowl; set aside.

5. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.

6. Divide chilled dough into 6 equal pieces and roll each into a roughly 4 to 5 inch circle on a lightly floured surface.

7. Spoon the blueberry filling into the center of each circle, leaving a 1 inch border; fold the edges up and over the filling, pleating as needed to form a rustic galette, leaving the center exposed.

8. Dot the filling with 1 tablespoon unsalted butter cut into small pieces if using.

9. Whisk 1 large egg with 1 tablespoon water, brush the dough edges with the egg wash, and sprinkle coarse sugar on top if desired.

10. Bake 20 to 25 minutes until crust is golden and filling is bubbling; cool on a rack about 10 minutes before serving.

Equipment Needed

1. Medium mixing bowls (one for dough, one for filling)
2. Measuring cups and spoons
3. Pastry cutter or your fingers
4. Bench scraper or knife
5. Rolling pin
6. Parchment paper and a rimmed baking sheet
7. Whisk
8. Pastry brush
9. Cutting board and small knife (for butter and lemon zest)
10. Cooling rack

FAQ

Can I use frozen blueberries instead of fresh? Yes, use frozen blueberries straight from the freezer and do not thaw them; toss with the sugar and cornstarch as directed and expect a minute or two of extra baking time to allow juices to bubble.

How do I prevent a soggy bottom crust? Use cold butter and ice water for a flaky, well sealed crust, sprinkle a light layer of cornstarch or fine breadcrumbs under the fruit, and bake on a preheated baking sheet to help conduct heat beneath the galettes.

Can I make the dough ahead of time? Yes, dough can be wrapped and refrigerated up to 2 days or frozen up to 1 month. Thaw in the refrigerator before rolling and handle cold for best texture.

What if my dough cracks when I fold the edges? Pinch the cracks together gently or brush a little ice water on the edge to help it seal; if the dough is too warm, chill it for 10 to 15 minutes before continuing.

How do I know when the galettes are done? The crust should be golden and the blueberry filling should be bubbling through the top, usually 18 to 25 minutes depending on oven and galette size.

Any good substitutions for cornstarch or sugar? Use arrowroot or tapioca starch in a 1 to 1 swap for cornstarch. For sugar, coconut sugar or a granulated baking sweetener can work, though flavor and browning will vary.

Mini Blueberry Galettes Recipe Substitutions and Variations

All purpose flour: substitute with whole wheat pastry flour for a nuttier flavor and slightly denser crust, or a 1-to-1 gluten free baking blend if you need gluten free.
Unsalted butter: use cold vegetable shortening for a flakier, neutral crust, or use cold vegan butter if you need a dairy free option.
Cornstarch: replace with an equal amount of arrowroot powder or tapioca starch to thicken the blueberry filling and keep it glossy.
Egg (for egg wash): brush with milk or heavy cream for color and shine, or use aquafaba (chickpea liquid) for a vegan alternative.

Pro Tips

1. Keep the butter and water ice cold and work quickly. Cold butter creates those tender, flaky pockets in the crust, so handle the dough as little as possible and chill any time it starts to feel warm.

2. Let the filled, pleated rounds rest in the fridge for 15 to 20 minutes before baking. That short chill firms the butter back up and helps the galettes hold their shape so they do not spread too thin in the oven.

3. If your berries are very juicy, add an extra half tablespoon of cornstarch or let the filling macerate briefly and then drain off a little liquid before filling. This prevents a runny filling and keeps the crust crisp.

4. Brush the crust edges with egg wash right before baking and sprinkle coarse sugar for crunch and shine. For even browning, rotate the sheet halfway through baking and catch any spills with a rimmed sheet pan below.

5. Let the galettes cool at least 10 minutes before serving so the filling sets. They are wonderful warm with a scoop of ice cream, but cutting too soon will make the juices run.

Mini Blueberry Galettes Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t resist these mini blueberry galettes with their flaky golden crusts and juicy blueberry centers. They look bakery-worthy, but the secret is how simple they really are.

Servings

servings

Calories

331

kcal

Equipment: 1. Medium mixing bowls (one for dough, one for filling)
2. Measuring cups and spoons
3. Pastry cutter or your fingers
4. Bench scraper or knife
5. Rolling pin
6. Parchment paper and a rimmed baking sheet
7. Whisk
8. Pastry brush
9. Cutting board and small knife (for butter and lemon zest)
10. Cooling rack

Ingredients

1 1/4 cups (150 g) all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine salt
8 tablespoons (1 stick, 113 g) unsalted butter, very cold, cut into cubes
3 to 4 tablespoons ice water
2 cups fresh blueberries (about 260 g)
1/4 cup (50 g) granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Pinch of salt
1 large egg (for egg wash)
1 tablespoon water (to mix with egg for wash)
Coarse sugar for sprinkling, about 1 to 2 teaspoons (optional)
1 tablespoon unsalted butter, cut into small pieces (optional)

Directions

In a bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine salt.
Cut 8 tablespoons (1 stick, 113 g) very cold unsalted butter into cubes and work into the flour mixture with a pastry cutter or fingers until pea sized bits remain.
Sprinkle 3 to 4 tablespoons ice water over the mixture, tossing until dough just comes together; form into a disk, wrap, and chill at least 30 minutes.
Meanwhile combine 2 cups fresh blueberries (about 260 g), 1/4 cup (50 g) granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and a pinch of salt in a bowl; set aside.
Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.
Divide chilled dough into 6 equal pieces and roll each into a roughly 4 to 5 inch circle on a lightly floured surface.
Spoon the blueberry filling into the center of each circle, leaving a 1 inch border; fold the edges up and over the filling, pleating as needed to form a rustic galette, leaving the center exposed.
Dot the filling with 1 tablespoon unsalted butter cut into small pieces if using.
Whisk 1 large egg with 1 tablespoon water, brush the dough edges with the egg wash, and sprinkle coarse sugar on top if desired.
Bake 20 to 25 minutes until crust is golden and filling is bubbling; cool on a rack about 10 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.