Lemon Blueberry Cream Cheese Galette Recipe

If you’re looking for a rustic dessert that’s bursting with bright flavor, fabulous texture, and a hint of luscious creaminess, the Lemon Blueberry Cream Cheese Galette is exactly what your tastebuds crave. This freeform tart combines a tender, homemade crust with tangy lemon-infused blueberries and a cloud-like cream cheese layer, pulling together sweet, tart, and creamy in every golden slice. Simple enough for weeknights but eye-catching enough for gatherings, this is the kind of delightful treat you’ll want to make again and again!

Ingredients You’ll Need

The beauty of a Lemon Blueberry Cream Cheese Galette is that you only need a handful of straightforward ingredients, but each one plays an important role in making this dessert so special. From that buttery, golden crust to the juicy blueberries and silky cream cheese, every element is essential for both flavor and visual appeal.

• Flour: The base of our crust, all-purpose flour creates the perfect tender yet sturdy galette structure.
• Sugar: A touch in both the crust and filling enhances sweetness without overwhelming the fresh fruit.
• Salt: Just a pinch brings out all the flavors and balances the sweetness.
• Cold Butter: Chilled, unsalted butter is the secret to a flaky, golden pastry that shatters gently with every bite.
• Ice Water: Adding just enough cold water binds the dough without melting the butter pieces, crucial for texture.
• Blueberries (fresh or frozen): Bursting with juices as they bake, blueberries are the star of the filling, and using either fresh or frozen means you can whip this up year-round.
• Cornstarch: Thickens the blueberry mixture so you get glossy fruit instead of a runny mess.
• Lemon (zest and juice): Adds a vibrant citrus punch that wakes up the berries and cream cheese alike.
• Cream Cheese: Softened to room temperature, it creates a tangy, smooth base that pairs gorgeously with the fruit.
• Egg (separated): The egg yolk makes the cream cheese extra rich, while the white gives the crust its irresistible golden sheen.

How to Make Lemon Blueberry Cream Cheese Galette

Step 1: Make the Galette Crust

Start by whisking together the flour, sugar, and salt in a large mixing bowl. Add the cold butter, cut into chunks, and use your hands or a pastry cutter to blend it into the flour until the mixture looks like damp sand, with some small pea-sized pieces of butter still visible. Drizzle in the ice water, adding just enough to bring the dough together with no dry bits left. Shape it into a flat disc, wrap in plastic, and let it chill in the fridge for at least an hour—this step ensures your crust bakes up fabulously flaky.

Step 2: Make the Lemon Blueberry Filling

Meanwhile, toss your blueberries with sugar, cornstarch, a half teaspoon of fresh lemon zest, and a tablespoon of lemon juice. Stir until all the berries are coated and set them aside so the flavors meld. The lemon brightens the berries and the cornstarch will thicken everything up perfectly in the oven.

Step 3: Whip Up the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese with sugar, the egg yolk, and a teaspoon of lemon juice until smooth, fluffy, and a little tangy. This creamy layer is what takes your Lemon Blueberry Cream Cheese Galette from good to unforgettable. Save the egg white for brushing on the crust before baking.

Step 4: Roll Out and Assemble

Once your dough has chilled, preheat the oven to 400ºF. Generously flour a clean surface and roll the dough into a large circle about 14–16 inches across. It might seem stiff at first, but give it a few minutes at room temperature and keep your surface floured. Transfer the dough to a parchment-lined baking sheet, either by rolling it up loosely on the pin or folding it, and lay it out flat without stretching.

Step 5: Layer Fillings and Fold the Galette

Spread the cream cheese mixture over the center of your dough, leaving about a 2-inch border—the rim will help catch all those juicy berries. Spoon the blueberry mix over the cream cheese, making sure to get every last bit of that lemony juice! Now, gently fold the edges of the dough up and over part of the filling, pleating as you go. The galette should look rustic, not perfect—that’s half its charm.

Step 6: Finish and Bake

Whisk a drop or two of water into the reserved egg white and brush it lightly over the exposed dough. This will give your Lemon Blueberry Cream Cheese Galette a gorgeous, bakery-style shine and color as it bakes. Pop it into the oven for 30 minutes or until the crust is perfectly golden brown. Let it cool for at least 10 minutes so the fillings set and you get lovely wedges when slicing!

How to Serve Lemon Blueberry Cream Cheese Galette

Garnishes

For a picture-perfect finish, try a dusting of powdered sugar over the top, a sprinkle of extra lemon zest, or even a handful of fresh blueberries on the side. A little fresh mint also looks beautiful and adds a hint of herbal freshness to every bite.

Side Dishes

Pair your galette with a scoop of vanilla ice cream or a dollop of softly whipped cream—the cool creaminess complements the tangy filling and makes the whole dessert feel extra indulgent. For a lighter touch, serve with a bowl of mixed fresh berries.

Creative Ways to Present

For casual gatherings, slice the Lemon Blueberry Cream Cheese Galette into wedges and serve on rustic wooden boards. If you’re feeling playful, cut the galette into squares for a more modern take, or use mini galette versions (just divide the dough!) for party-perfect hand pies. Add edible flowers or a drizzle of honey for a showstopping centerpiece at brunch or dessert tables.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic or place them in an airtight container. The galette will keep well in the refrigerator for up to three days—if it lasts that long! The crust stays pleasantly buttery and the filling keeps its zing.

Freezing

If you’d like to get ahead, the unbaked galette can be assembled, wrapped tightly, and frozen for up to a month. Bake straight from frozen, adding an extra 10–15 minutes to the baking time. You can also freeze baked slices; cool completely, then wrap well and freeze for up to two months.

Reheating

To enjoy your leftover Lemon Blueberry Cream Cheese Galette warm, heat slices in a 350ºF oven for about 10 minutes. This restores the crust’s crispiness and brings the flavors back to life—just like freshly baked.

FAQs

Can I use frozen blueberries?

Absolutely! Frozen blueberries work beautifully in this recipe. There’s no need to thaw—just toss them in with the sugar, cornstarch, and lemon for a vibrant, juicy filling that bakes up perfectly.

Can I make the crust ahead of time?

Yes, you can make the galette dough up to two days in advance. Keep it wrapped and chilled in the fridge until you’re ready to roll it out. This actually deepens the crust’s flavor and makes it even easier to handle.

How do I prevent a soggy bottom?

To keep your galette crisp, make sure not to overload it with filling. Adding the cornstarch to the blueberry mixture helps absorb juices as it bakes, and spreading the cream cheese layer first creates a barrier that protects the crust.

Can I use other fruits?

Definitely! The galette is endlessly adaptable. Try swapping the blueberries for raspberries, blackberries, or a combination. Stone fruits like peaches or cherries also work beautifully with the creamy, tangy base.

What if I don’t have a pastry cutter?

No worries—your hands will work just fine. Use your fingertips to rub the butter into the flour until you get that sandy texture with a few larger bits. Just be quick to keep the butter cold for maximum flakiness.

Final Thoughts

I can’t recommend this Lemon Blueberry Cream Cheese Galette enough—there’s something so cozy and satisfying about its unfussy charm, and the balance of flavors is simply irresistible. Whether you’re serving friends, family, or treating yourself, give this recipe a try and bring a burst of sunny, fruity joy to your table!

Print