Rustic, vibrant, and delightfully golden, Lemon Blueberry Sourdough Galette showcases sweet, juicy blueberries enveloped in a rich, buttery sourdough pastry crust. Bright lemon zest and juice cut through the sweetness of the berries, while the sourdough discard imparts a subtle tang and an incredibly flaky, tender crumb.
The secret to a crisp galette bottom that never turns soggy is Dusting the Pastry Base with a Light Mixture of Flour and Sugar Before Layering Cornstarch-Tossed Blueberries. The flour-sugar barrier absorbs extra fruit juices as they bake, transforming them into a thick, glossy jam without weeping into the crust.
Why You’ll Love This Rustic Galette
- Incredible Flaky Pastry: Sourdough discard adds rich depth and a tender, shattering crust texture.
- No Pie Pan Required: Free-form shaping means no crimping or perfection required—imperfection is the goal.
- Zesty Summer Flavor: Fresh lemon juice and zest elevate ripe blueberries into a bright, aromatic filling.
- Sourdough Discard Hero: The perfect way to use up unfed sourdough discard straight from the fridge.
Ingredients You’ll Need
- Sourdough Galette Pastry: 1¼ cups all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon fine sea salt, ½ cup (1 stick) cold unsalted butter (cubed), and ½ cup cold sourdough discard (unfed).
- Lemon Blueberry Filling: 2½ cups fresh blueberries (or frozen, unthawed), ⅓ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon freshly grated lemon zest.
- Pastry Finish & Base Coating: 1 tablespoon flour + 1 tablespoon sugar (for base barrier), 1 large egg + 1 tbsp water (egg wash), and 1 tablespoon coarse turbinado sugar (for sprinkling).
Step-by-Step Instructions
1.Make Sourdough Pastry Dough:5 mins.
Mix flour, 1 tbsp sugar, and salt in a bowl. Cut cold cubed butter into flour using a pastry cutter or fingertips until pea-sized crumbs form. Stir in cold sourdough discard until dough just holds together. Shape into a disc, wrap in plastic, and chill for 30 minutes (or up to 2 days).
2.Toss Blueberry Filling:3 mins.
In a medium bowl, gently toss fresh blueberries, ⅓ cup sugar, cornstarch, lemon juice, and lemon zest until berries are coated evenly.
3.Roll Pastry & Dust Base:3 mins.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a 12-inch circle (about ⅛-inch thick) and transfer to parchment. Dust the inner 9-inch circle with the flour-sugar base mixture.
4.Mound Filling & Fold Crust:2 mins.
Spoon blueberry filling into the center, leaving a 2-inch border. Fold dough edges up and over the outer berries, overlapping folds as you go to seal the sides.
5.Brush, Bake & Cool:35 mins.
Brush folded pastry edges with egg wash and sprinkle coarse turbinado sugar over the crust. Bake at 400°F (200°C) for 35 to 40 minutes until crust is deep golden and filling is bubbling. Cool for 15 minutes before slicing!
Tips from the Kitchen
- Keep Ingredients Cold: Cold butter and cold sourdough discard create pockets of steam during baking, yielding maximum flakiness.
- Use Fresh Lemons: Always use freshly grated lemon zest for vibrant citrus oils that bottled juice simply can’t replicate.
- Serve Warm with Vanilla Ice Cream: Pair slices warm from the oven with a scoop of vanilla bean ice cream to balance the tart blueberry-lemon juices.
Quick Recipe Card
- Prep: 15 mins | Bake: 35 mins | Chill: 30 mins | Yield: 6–8 Servings
Ingredients:
- Pastry: 1¼ cups Flour, 1 tbsp Sugar, ½ tsp Salt, ½ cup Cold Butter & ½ cup Sourdough Discard
- Filling: 2½ cups Blueberries, ⅓ cup Sugar, 1 tbsp Cornstarch, 1 tbsp Lemon Juice & 1 tsp Lemon Zest
- Finish: 1 Egg (egg wash) & 1 tbsp Turbinado Sugar
Instructions:
Mix pastry ingredients, form disc, and chill 30 mins. Roll pastry into a 12-inch circle on parchment paper. Dust center with 1 tbsp flour and sugar. Toss blueberries, sugar, cornstarch, lemon juice, and zest. Mound onto dough, leave 2-inch border, and fold edges up. Brush crust with egg wash, sprinkle coarse sugar, and bake at 400°F (200°C) for 35–40 mins until golden and bubbling!
