Blueberry-Lemon Galettes

Blueberry-Lemon Galettes

As picnic season approaches, it’s time to start thinking about desserts that are easy to pack and go. A fruit pie or tart may seem like the ideal outdoor treat, but the fact of the matter is, they don’t travel so well. No matter how delicately you pack them up, it’s unlikely that a pie will remain unbroken and uncracked over the course of even a leisurely hike.

These mini blueberry galettes are a great alternative: you can pack them up in a box and they’ll actually have a shot at surviving the trip. The indigo blueberries herald the coming spring (it’s okay to use frozen berries here), and their juicy sweetness is straightened up by the feisty acidity of lemon juice and zest. Best of all, each person can get their own personal dessert, meaning less serving utensils and plates to tote along in the picnic basket.

Blueberry-Lemon Galettes

Makes 5 small galettes
Recipe by Filipe Lucas Frazao 

Total Cooking Time: 2 hours, 15 minutes
Active Cooking Time: 55 minutes


  • 5 ½ tablespoons (80 grams) butter, cold and cut into cubes
  • 2 ½ cups (310 grams) all-purpose flour
  • 1 tablespoon demerara sugar
  • 1 pinch salt
  • 2 egg yolks
  • 3 tablespoons (45 grams) unsweetened rice or dairy milk, plus more to work with dough consistency



  • ⅓ cup (60 grams) demerara sugar
  • 2 tablespoons wheat flour
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 pound (500 grams) frozen blueberries
  • 1 large egg, beaten with one tablespoon of water

Using a hand mixer or in the bowl of a stand mixer make the dough by mixing the butter, flour, sugar and salt until you get a crumbly mixture. Add the egg yolks one at a time, beating well after each addition. Mix until incorporated. Add milk and mix again. Adjust consistency with more milk, if needed, just until the dough holds together.

Turn the dough onto a floured surface and divide into 5 disks. Wrap each of them in plastic wrap and refrigerate for one hour.

Preheat the oven to 350°F.

Prepare the filling by combining the sugar, flour, lemon zest, and lemon juice in a bowl. Add the blueberries and toss to coat.

Roll out each disk of pie dough into roughly 8 inch (20 cm) circles. They don’t need to be exact. Transfer discs to a parchment lined baking sheet for assembly. Divide the filling evenly between the disks by placing an amount in the center of each disk. Gently fold sides of the dough up and over the filling, forming a crust with exposed filling in the middle. Brush the dough with the egg wash.

Place galettes on a baking sheet lined with parchment paper and bake for about 30-35 minutes, until crust is golden and the filling is bubbling. Allow to cool. Serve warm or at room temperature.

Recipe and photos by Filipe Lucas Frazao

Emily Kovach is the Web Editor at Spoonful Magazine. She’s a fan of oysters, dumplings, nearly every kind of cheese, hoppy beers, and gin cocktails. While she’s intrigued by the incredible food scene in her hometown of Philadelphia, her favorite meals are at home, shared on the back porch with her cozy little family and their dog Jacket.


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