Berry season in the Pacific Northwest is no joke. The diet of the locals becomes about fifty percent berries. They are abundant, incredibly delicious, and we all know that the season is short.
My kids and I went blueberry picking last week and stocked up on almost twenty pounds of blueberries. And they were all eaten. In two days. Thankfully, I was able to stash away a few cups before they were gone. I used my stash to make this easy blueberry cream galette.
I like to keep meals simple in the summer when I want to be spending all my time outdoors. Baking and desserts also become more rare during this season. But this galette came together so easily that I would definitely make it on a weeknight again.
a note on the crust
For the crust, I milled soft white wheat berries in my new Nutrimill. I am still getting used to working with flour I have milled myself, so the crust didn’t behave as it normally does. Therefore, I would classify the galette as “rustic” for sure. But it still tasted delicious, and that is all that matters to me!
I have also made this pie crust recipe with all-purpose flour, or with half all-purpose and half whole wheat. You could use any combination and still have good results.
I make up my pie crust in the food processor, so it is super simple and fast. You could also mix the dough by hand in a bowl with a pastry cutter.
This dessert is best served warm with vanilla ice cream or freshly whipped cream. It is also delicious eaten cold with a hot cup of coffee in the morning, but I don’t remember who told me about that… 😉
Let me know if you try this recipe! Tag me on Instagram @aboringhomestead or leave a comment below!
- For the crust:
- 2 1/2 cups flour (I used fresh-milled soft white wheat, but I have also used all-purpose for this recipe, half whole wheat, etc, and it has all worked)
- 1/2 tsp salt
- 1 tbsp sugar (any kind)
- 14 tbsp cold butter, cut into small cubes
- 1/2 cup ice water
- For the filling:
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 3 1/2 cups of blueberries
- 2 tbsp turbinado sugar
- Top with:
- 1 tbsp milk or cream
- 2 tbsp turbinado sugar
- For the crust: in the food processor, pulse together flour and salt
- Add the cubes of butter and pulse until small pea-sized chunks of butter have formed
- Add the ice water, a tablespoon or two at a time, until a workable dough is formed (it should come together and not be crumbly)
- Dump dough onto a lightly floured counter top, and roll out until it is about as thin as a pie crust
- For the cream filling: in a medium bowl, beat the cream cheese, powdered sugar, and vanilla until well combined
- Spread the cream cheese mixture into the middle of the crust dough, making a circle that is about 8 inches in diameter (the size of a standard pie pan)
- Toss the blueberries with 2 tbsp of the turbinado sugar, then pour the blueberries on top of the cream cheese mixture
- Working around in a circle, pull the crust over the blueberry mixture, leaving an opening in the top
- Wipe the sides of the crust with cream or milk, then sprinkle the remaining 2 tbsp of sugar over the crust
- Place the galette on a pan lined with parchment paper
- Bake at 400 degrees for 35-40 minutes
Serve warm with cold vanilla ice cream or fresh made whip cream