This Blueberry Galette made with frozen blueberries is a beautiful yet simple dessert that is the perfect balance of sweet, tart, and buttery flavors. With just a few pantry staples, frozen blueberries, and frozen shortcrust pastry, you can create this classic, rustic dessert. Serve with a scoop of vanilla ice cream.
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Why make Blueberry Galette with Frozen Blueberries?
I have always thought blueberry galette was such a pretty dessert because of its simplicity. The dark vibrant purple of the blueberries looks so sophisticated and makes me think of summer in Provence (it’s giving Eat Pray Love but imagine France instead of Italy, and blueberry galette instead of pizza). But, as luxe as it looks, blueberry galette is basically just blueberries wrapped in pastry. On the one hand, that’s great as an easy recipe but it also means that the bulk of the dessert is made up of, well, you guessed it: blueberries.
Now, fresh blueberries are of course delicious, but they can be pretty pricey. Plus, blueberries are a summer fruit, so if you want to eat this galette at any other time of year then you will likely have to pay a premium to get fresh blueberries out of season. Even if it’s within my grocery budget, the frugal, Scottish-blooded side of me just can’t bring myself to pay more than the standard price.
Oh and a quick side note; but I’ve always thought it kind of funny how so many hot desserts and pies are made using summer fruits when really it makes most sense to cozy up with them in the winter months 🤷♀️
So, when I thought about how I would make my own twist on blueberry galette, making it with frozen blueberries just made sense to me. By using frozen blueberries, you can make this French-inspired galette for a lower price, all year round and it still looks divine and tastes delicious. Plus, frozen blueberries are so convenient – they’ll keep in the freezer for months (unlike fresh which sometimes only keep for a few days).
Why You’ll Love This Recipe
- Simple ingredients: With store-bought pastry (pie crust), frozen blueberries, and a few pantry basics, this galette is as straightforward as it gets—no fancy ingredients required.
- Simple to prepare: With only 20 minutes of prep, this dessert is perfect for when you want something that has that homemade feel but don’t have hours to spend in the kitchen. It’s great for entertaining.
- Pretty and rustic: The free-form style of a galette is forgiving and charming, so you don’t need to worry about making it look perfect—it’s meant to be rustic.
- Light, sweet and buttery: The combination of sweet blueberries and a hint of lemon zest adds a bright, tangy hint that pairs so well with the buttery flavor from the shortcrust pastry.
- Easily made vegan: You can make this recipe easily using dairy or without. To make it vegan, be sure to use plant-based pastry, milk and ice cream to serve.
Ingredients You’ll Need
You’ll find the exact quantities in the recipe card at the bottom of this post, but here’s a quick shopping list to make things easier:
- Frozen shortcrust pastry or pie crust (FYI I eat plant-based, and most brands in Australia where I live are vegan-friendly unless otherwise marked. Be sure to check if this is important to you).
- Frozen Blueberries
- Sugar
- Cornstarch
- Lemon
- Milk
- Ice cream to serve
Instructions
Here’s how to make your own Blueberry Galette using frozen blueberries at home. For exact timings, temperatures, and exact quantities, check the recipe card at the end of this post.
Join two thawed pastry sheets together with a fork to form a long rectangle.
Next, add the frozen blueberries to a mixing bowl with the lemon zest, juice, cornstarch and sugar.
Mix to combine until coated.
Tip the blueberry filling onto the center of the crust, leaving a 2-inch border around the edges.
Fold the edges of the crust over the filling.
Note – you want to work quickly at this point. We don’t want the blueberries to thaw as they will start to leak their juices.
Brush the edges of the pastry with milk.
Sprinkle some sugar along the edges of the pastry.
Bake the galette for about 25 minutes or until the crust is golden and the filling is bubbling. The edges should have a nice, crisp finish.
Slice to serve and top each slice with a scoop of vanilla ice cream.
Eat immediately and enjoy!
Substitutions & Variations
Because there are so few ingredients in this recipe, I can’t offer very many substitution options without altering the entire dish. I do however have a couple of minor tweaks you could make:
- Crust: If you prefer homemade, you can make your own from scratch – Recipe Tin Eats shortcrust pastry has great reviews if you’re looking for a recipe. I personally buy store bought for convenience, plus it’s typically vegan (which suits my eating preferences).
- Toppings: I love to serve galette with ice cream but it’d also be great with whipped cream.
Storage
This Blueberry Galette should be eaten immediately out of the oven, otherwise the pie crust will go soggy. If you do have leftovers they can be kept in an airtight container in the refrigerator safely for up to 3 days (but I doubt you will, because it’s so delicious and light on the stomach). However, be warned, when stored, the crust will soak up the juices from the blueberries. It will become quite soggy and limp if reheated. It will still have the tasty flavors, but the delicious crisp texture of the crust will be gone.
Expert Tips
Water quantity in frozen blueberries varies. I have tested this recipe using frozen berries from different brands with mixed results. Sometimes, they haven’t been too juicy, but other times, there has been a bit too much liquid, or I’ve been slow to get it into the oven, and it has bled during baking. If this happens, it’s not a big deal, your galette will still taste delicious and look cute once sliced. But it probably won’t be the picture-perfect centerpiece. To avoid a leaky galette, I have two suggestions:
- Work quickly and make sure your blueberries do not have time to thaw. Prepare the pastry in advance before mixing the blueberries with the other ingredients, then work quickly to place them in the pastry and get it straight into the oven.
- Option two is to do the opposite (confusing, I know). Thaw the blueberries overnight in the refrigerator and straining off any excess liquid. Removing this excess liquid reduces the chances of the blueberry juices leaking from the pastry during baking.
FAQ
Yes, you can use fresh blueberries if you’d prefer.
You can use a homemade pie crust, shortcrust pastry, or even a gluten-free pie crust if preferred. Just ensure it’s vegan-friendly if needed.
Galette is best eaten fresh out of the oven, however you can store leftovers in an airtight container in the refrigerator it for up to 3 days.
I haven’t tested it myself, but I don’t see why not. I would recommend sticking to berries like raspberries or blackberries (not strawberries).
Yes, you can use a gluten-free pie crust to make the galette gluten-free. Just make sure all other ingredients are also gluten-free.
Serving Suggestions & More Recipes
If you were into the cozy, rustic vibes of this blueberry galette, you’ve gotta give the rhubarb apple crumble a try next. It’s basically the crumble version of the galette—super easy, warm and fruity, and totally perfect with a scoop of vanilla ice cream on top.
I hope you enjoy this Blueberry Galette with Frozen Blueberries! If you enjoyed this recipe, I’d be thrilled if you could leave a star rating and review—it helps me share my recipes with more people! Don’t forget to tag me in your photos on Instagram @glowdiaries___ so I can see and share your creations. I’m excited to see how you make this galette your own!
Blueberry Galette with Frozen Blueberries
Equipment
- Oven
Ingredients
- 2 sheets frozen shortcrust pastry thawed; use round pie crusts or rectangular shortcrust-style pastry; approx. 450g total
- 4 cups frozen blueberries approx. 560g
- ½ cup sugar granulated; approx. 100g
- 1 tbsp lemon juice freshly squeezed; approx. 14g
- 2 tsp lemon zest from 1 medium lemon
- 2 tbsp cornstarch approx. 16g
- salt small pinch; optional
- ½ tbsp milk or other plant milk; for brushing crust; approx. 7g
- 1 tbsp sugar for sprinkling on crust edge; optional
- vanilla ice cream to serve; optional
Instructions
- Preheat the oven to 390°F (200°C) and line a large baking sheet with parchment paper.
- Place the thawed pie crusts slightly overlapping on the parchment-lined sheet. Press the edges together with a fork to seal and form a large rectangle.
- In a large mixing bowl, combine the frozen blueberries, sugar, lemon juice, lemon zest, cornstarch, and a small pinch of salt (about 1/16 tsp). Stir until well coated.
- Spoon the blueberry filling onto the center of the pastry, leaving a 2-inch border around the edges.
- Gently fold the pastry edges over the fruit, pleating as you go to create a rustic edge. Leave the center exposed.
- Brush the crust with soy milk and sprinkle with 1 tablespoon sugar.
- Bake for 25 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow to cool for 5–10 minutes; the filling will thicken slightly as it cools.
- Serve warm with vanilla ice cream, if desired.
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