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Blueberry Almond Streusel Galette

Blueberry Almond Streusel Galette

The ultimate summer dessert, the Blueberry Almond Streusel Galette is bursting with juicy blueberries and topped with a crunchy almond streusel. It's the perfect blend of sweet and nutty, making it an easy yet impressive treat for any occasion. You won’t want to miss out on this delicious dessert!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Food Processor
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup coarse cornmeal
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into small pieces
  • 1/3 cup buttermilk
  • 2 cups blueberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • 1/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 tablespoons almond paste
  • 2 tablespoons butter
  • 1/4 cup sliced almonds
  • 1 egg beaten
  • 2 tablespoons turbinado sugar

Instructions
 

  • To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
  • Center a rack in the oven and preheat to 350 degrees F. In a small bowl, combine the blueberries, 1 tablespoon of sugar, and cornstarch. Set aside.
  • To make the streusel topping, combine the flour, brown sugar, almond paste, butter, and almonds. Rub together with your fingers until the ingredients come together and form a streusel topping.
  • Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Place the blueberries on top of the dough, leaving a 2-inch border. Sprinkle the almond streusel over the blueberries. Fold the dough border over the blueberries, overlapping where necessary and pressing gently to adhere the folds.
  • Lightly brush the edge of the dough with the egg and sprinkle turbinado sugar over the galette crust.
  • Bake the galette for 45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing. Slice and serve.
  • Note: You can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve the galette with whipped cream or ice cream, if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator.
Freezing: You can freeze the baked galette for up to three months. Just wrap it well to prevent freezer burn.
Pairing: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Variation: Try substituting blueberries with other fruits like peaches or raspberries.
Keyword Blueberry Galette, Fruit Galette Recipe, Rustic Pastry Recipe, Summer Dessert