Blueberries and Cream Galette

Flaky pie crust, creamy filling, and fresh glazed blueberries are what make this blueberries and cream galette a simple winner.

Jump to recipe

Today is the final day of #BrunchWeek so it seemed fitting to finish things of with a more dessert-like recipe – a pastry-like pie inspired by a mini blueberry galette served in town.

I love pies, but I love galettes even more. There’s a larger crust to filling ratio, so all my crust lovers raise your hands.

The other bonus is that these babies are super simple to make. No frills, no fuss. Although I did take an extra step with this galette to bake a cream cheese filling into the crust before topping it with glazed blueberries post-oven.

I’m all about that post-oven step in my recipes lately…

You could easily make these minis for a hand-pie/individual pie option but that would have required even more work. And who wants that?

Just roll out your pie crust, spread the cream cheese mixture, fold up the edges, bake, and top with berries! Maybe add a dollop of whipped cream, I’m not going to say no.

And with that, I am signing off for #BrunchWeek until next year! Despite not having giveaways to hype it up this year I hope you enjoyed following along and saved a few new recipes to try. Be sure to flip around through the other blogs that participated! Links are listed below for today’s recipe selection.

Beverages Recipes

• Einspänner (Viennese Coffee with Whipped Cream) by Tara’s Multicultural Table
• Strawberry Rhubarb Mimosas by Kate’s Recipe Box

Bread, Grains, and Cereal Recipes

• Biscuit Ebelskiver by A Kitchen Hoor’s Adventures
• Bourbon Pecan French Toast Casserole by Love & Confections
• Chocolate Chip Mini Muffins by Family Around the Table
• Homemade Cream Cheese Danish by Big Bears Wife
• Soft Summer Herb Bread Knots by Karen’s Kitchen Stories

Egg Recipes

• Easy and Airy Cheese Soufflé for Two by Making Miracles
• Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Blueberries and Cream Galette by The Spiffy Cookie
• Home Fries by Hezzi-D’s Books and Cooks

Meat, Poultry, and Fish Recipes

• Turkey and Cheese Rollups by The Mandatory Mooch
• Vegan Bacon, Egg, and Cheese Breakfast Burrito by Happily Curated Chaos

Dessert Recipes

• Chocolate Raspberry Crumb Bars by Sweet Beginnings
• Cookies and Cream Macarons by April Golightly
• German Plum Cake (Pflaumenkuchen) by Caroline’s Cooking
• Keto Cheesecake Fluff by Keto Basic AF
• Strawberry Swirl Cheesecake by Amy’s Cooking Adventures

One year ago: Top 10 Go To Recipes – Savory

Three years ago: Grilled Pineapple Poundcake Kabobs

Four years ago: Weekly Meal Plan: June 27-July 3

Five years ago: Snickerdoodle Cupcakes

Six years ago: Red, White & Berry Hand Pies

Seven years ago: Creamy Chicken and Herb Skillet

BLUEBERRIES AND CREAM GALETTE

Print

Yield: 6 servings Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST & FILLING

• 1 refrigerated pie crust (or homemade)
• 8 oz. cream cheese, room temperature
• 1/3 cup sugar
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt
• 1 egg + 1 tsp milk, beaten for brushing
• Coarse sugar

TOPPING

• 1/4 cup water
• 1/4 cup powdered sugar
• 1 Tbsp fresh lime juice
• 3 cups fresh blueberries

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In a medium bowl, blend together the cream cheese, sugar, egg yolk, vanilla, and salt. Set aside.
3. Roll out dough onto the prepared baking sheet. Leaving a 2-inch border of crust, spread cream cheese mixture evenly in the center. Fold the crust over the filling on the edges. Brush the exposed crust with egg mixture and sprinkle with coarse sugar.
4. Bake 15-25 minutes, or until the crust is golden. Place sheet on a wire rack to cool.
5. While the crust bakes, prepare the blueberries. In a large skillet over moderate heat, boil the water, powdered sugar, and lime juice, stirring occasionally until slightly thickened, about 2 minutes. Remove from heat and add berries, gently tossing to coat. Set aside to cool.
6. Once everything is cool, pour blueberries on top and spread to cover. Slice and serve (best served the same day.)

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE