Vegan Blueberry Galette

An easy recipe for a rustic vegan blueberry galette everyone will love! Sweet juicy berries wrapped in a simple, homemade flaky crust...it's the perfect summer dessert.

Blueberries not in season where you are? No problem, you can make it with frozen berries, too! It can also be made gluten-free if needed. Full details are below.

Fresh blueberries (along with every type of fresh berries I can get my hands on during the summer months!) and blueberry desserts are always popular in my home.

Because of that, this vegan blueberry galette recipe is yet, another blueberry recipe to add to the growing collection! Have you seen these others, yet?

• Easy Blueberry Compote
• Vegan Gluten Free Blueberry Crisp
• Vegan Blueberry Cheesecake
• Blueberry Oatmeal
• Easy Lemon Blueberry Oatmeal Bars
• Vegan Gluten-Free Lemon Blueberry Waffles

I tested this galette recipe (also referred to as a crostata or a free-form pie!) several times last summer and it was ready to move to the photographing stage, but fall moved in quickly, apple recipes and pumpkin recipes took over, and it didn't make sense to share it at that time. But now, it's time!

This recipe makes a warm, delicious blueberry galette, which is pretty much an open-face blueberry pie, that I think you'll love.

It's an impressive-looking (and tasting!) dessert to serve to family and friends during the summer or for any special occasion, but it can also be made any other time of year with frozen berries, for no specific reason at all!

If blueberries aren't for you, check out my vegan apple galette and vegan peach galette recipes!

Ingredients You'll Need

There are two groups of ingredients needed to make this recipe: the ingredients for the crust, and the ingredients for the filling.

To make the vegan galette dough, you'll need either regular all-purpose flour OR Bob's Red Mill 1 to 1 gluten-free flour blend, vegan butter, ice water, sugar, cinnamon (for added flavour, optional), and a little salt.

TIP: No matter what type of flour you use, make sure you measure it correctly!

For the berry filling, you'll need fresh blueberries (frozen can be used, too, see the recipe notes for details) arrowroot starch (or cornstarch), lemon juice, and sugar.

How to Make It

Step 1: Preparing the Dough

(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full, detailed recipe, ingredients, and directions at the end of this post.)

The galette crust is technically pie crust and making it is the first step in preparing this delicious vegan dessert. It can be made in advance so it's ready to go when you are.

Start by whisking the dry ingredients together and then add the cubed, cold butter.

The butter must be very cold so it doesn't melt into the flour and cuts into the flour properly so the crust turns out nice and flaky.

Next, using a pastry blender or two forks, cut the butter into the dry mix until all that's left of the butter cubes are pea-sized pieces and smaller pieces (see the bottom left image below).

Next, add in the ice water, and mix with a spoon.

The next step is to get in there with your hands and working quickly, form a ball with the dough.

Press the dough down into a disk and wrap it with plastic wrap. Place in the refrigerator to chill for at least 2 hours.

NOTE: For even more helpful tips on preparing the perfect galette crust, read through my vegan pie crust recipe or my vegan gluten-free pie crust recipe.

Step 2: Preparing the Filling

Once the crust's chilling time has passed, combine all of the blueberry filling ingredients in a bowl, gently mix, and set aside.

Step 3: Assembling the Galette

Place the dough disk in between two pieces of parchment paper and roll it out into a 12-inch circle. The circle doesn't have to be perfectly round but try to get it as round as possible.

The dough needs to be rolled out to be as close to ⅛ of an inch thick as you can get it. Any thicker, and your crust will be chewy, any thinner and the blueberry juices will seep through while baking and make a mess leaving the galette soggy and fragile.

Spoon the blueberry mixture into the middle of the dough and then fold the edges around the galette. If there are any cracks in the dough, gently pinch the area(s) back together.

Next, brush the dough with non-dairy milk and sprinkle with turbinado sugar. It's now ready to bake!

Below you will find a before baking and after baking side-by-side shot. After you've taken it out of the oven, allow it to cool and serve it warm.

How to Serve It

Serve it warm or at room temperature.

As for toppings, it can be served plain and it will be wonderful, but to take it over the top, you can serve it with vegan vanilla ice cream, vegan coconut whipped cream, or dust it with powdered sugar.

Not sure which brands make vegan whipped cream? Read this article: "Is Cool Whip Vegan? (No, But THESE Brands Are!)."

Storing Leftovers

When fully cooled, place leftover slices in a single layer in an airtight container and store in the refrigerator for up to three days. When ready to serve, the cold slices can be reheated in the oven.

Making Ahead

You can make the crust up to three days in advance and store it, tightly wrapped, in the refrigerator.

I don't recommend pre-assembling the galette and refrigerating it before baking it, this will make the dough soggy and will affect the final texture.

If you are making the vegan gluten-free blueberry galette version, before starting, read all of my vegan gluten-free baking tips!

Tips for Success

• Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
• Take note of the chilling time before preparing. The pie dough needs to chill in the fridge for several hours before it's ready to roll out, so keep that in mind if you are preparing it for a special occasion and need it for a specific time. The pie dough can be prepared in advance.
• Measure your ingredients correctly. I highly recommend using a scale and my weight measurements when making this recipe. I highly recommend using a scale (this is the one I have) and my weight measurements.
• Cornstarch and arrowroot starch can be difficult to measure properly since they clump up, so I highly recommend using a scale to measure it. If you don't have one, use the scoop and level method outlined in my article about how to measure flour the correct way.
• The more you work the dough, the less flaky it will turn out (I go through all of this in my vegan pie crust recipe and my vegan gluten-free pie crust recipe). So, if at any time during the process, you find that the dough has gotten too warm, feel free to stop what you're doing and put it back in the refrigerator to cool down before proceeding.
• Don't underfill or overfill the galette, use the exact amount of berries the recipe calls for. You need enough dough to fold over the berries, overfilling will not give you enough dough to do this properly.
• Roll your dough out on parchment paper. This will prevent sticking and make it easy to transfer it to the baking sheet. Bake the galette on the same piece you used to roll it out on.
• Follow the recipe exactly as it’s written for the very best results.

Want more easy vegan desserts? Have a look through all of my vegan dessert recipes for more ideas!

If You Make This Recipe...

Please tell me about it in the comments below or post a pic on Instagram and tag me so I can see! I’m @delightfuladventures over there.

And If You Like This Recipe...

You may also like these!

• Vegan Apple Galette
• Vegan Peach Galette
• Easy Blueberry Compote
• Vegan Strawberry Pie

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5 from 2 ratings

Vegan Blueberry Galette

An easy recipe for a rustic vegan blueberry galette everyone will love. This delicious vegan dessert features a simple homemade flaky crust and it can be made with either fresh or frozen blueberries.

Prep Time:25 minutes minutes

Cook Time:40 minutes minutes

Chilling Time2 hours hours

Total Time:3 hours hours 5 minutes minutes

Author: Gwen Leron

Course: Dessert

Cuisine: Gluten-Free

Diet: Vegan

Servings: 8

Suggested Equipment:

• ▢
  Kitchen Scale
• ▢
  Pastry Blender
• ▢
  Rolling Pin
• ▢
  Pastry Brush
• ▢
  Cookie Sheet

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Ingredients:

For the Crust

• ▢ 1 ½ cups (188g) all-purpose flour **for gluten-free, see note below**
• ▢ 2 tablespoons (25g) sugar
• ▢ 1 teaspoon ground cinnamon (optional)
• ▢ ¼ teaspoon salt
• ▢ ½ cup (113g) unsalted vegan butter cold and cubed
• ▢ 3-4 tablespoons ice water

For the Filling

• ▢ 2 ¾ cups (415g) blueberries rinsed
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon sugar
• ▢ 1 tablespoon (8g) arrowroot starch or cornstarch

For the Outside of the Crust

• ▢ 2 teaspoons dairy-free milk
• ▢ 1 tablespoon turbinado sugar

Instructions:

To Make the Crust:

• Add flour, sugar, cinnamon (if using), and salt to a medium bowl and whisk together.
• Add cold cubed butter and with a pastry blender or two forks, cut the butter into the dry mixture until the butter has broken down and only pea-sized chunks remain.
• Add three tablespoons of ice-cold water to the dry mixture and then mix with a spoon. If the dough is too dry, add more water, one teaspoon at a time (up to a maximum of 3 teaspoons). Mix until everything combines to form a loose, chunky dough.
• Using your hands, form the loose dough into a tight ball making sure that any dry patches of flour gets incorporated into the ball. Work quickly so the butter doesn't melt.
• Place dough on a piece of plastic wrap and pat down into a disk. Wrap the dough disk and place it in the refrigerator to chill for at least 2 hours.

Assembling the Galette:

• When the chilling time is up, preheat oven to 375° F (190° C).
• Add the blueberries, lemon juice, sugar, and arrowroot starch to a bowl. Gently mix until everything has combined. Set aside.
• Dust a piece of parchment paper with flour and place the chilled dough on top of the parchment paper. Add a little more flour on top of the dough and place another piece of parchment paper on top. Using a rolling pin, roll the dough into a 12-inch circle that is ⅛ inch thick. Be careful not to roll the edges out too thin.
• Remove the parchment paper from the top. Lift the parchment paper the dough is on and transfer it to a cookie sheet.
• Spoon the blueberry mixture into the center of the dough leaving a 2-inch border around the edges. There will be a little liquid at the bottom of the bowl the blueberries were in, save it.
• Fold the outer edges of the dough all around the galette, as shown in the images above.
• Brush the outside edges of the dough with the dairy-free milk and sprinkle with the turbinado sugar. Drizzle the blueberry liquid from the bowl on top of the blueberries.
• Bake for 35-40 minutes, until the crust is golden brown.
• Remove from oven and cool before slicing.

Recipe Notes:

• Please read all of the information above, as well as the notes below before making this recipe.
• If you need the recipe to be gluten-free, make my vegan gluten-free pie crust instead of the one listed in the recipe. If you don't want to make the crust, you can use store-bought pre-made vegan pie dough.
• Either arrowroot starch or cornstarch (cornflour in the UK) can be used, I did not notice any differences in the finished galette during my testing.
• Frozen blueberries can be used instead of fresh, just add an extra teaspoon of arrowroot starch or cornstarch as there will be more liquid released from the frozen berries than if using fresh berries. Don't thaw them.
• When fully cooled, place leftover slices in a single layer in an airtight container and store the container in the refrigerator for up to three days. Re-heat slices for about 10 minutes in a preheated 350°F (177°C) oven before serving.
• Nutrition info is based on 1 of 8 slices with no toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition Info:

Serving: 1slice | Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 75mg | Potassium: 67.1mg | Fiber: 2g | Sugar: 11.2g | Vitamin A: 214IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 2mg

Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!

This post was updated in May 2024 to add more helpful info.