Blueberries and Cream Galette

by Erin

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

Blueberries and Cream Cheese Galette

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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…

Blueberries and Cream Galette

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.

BrunchWeek 2020 Logo

Beverages Recipes

Bread, Grains, and Cereal Recipes

Egg Recipes

Fruit and Veggie Recipes

Meat, Poultry, and Fish Recipes

Dessert Recipes

Blueberries and Cream Galette Slice
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 Cheese Galette


Yield: 6 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 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


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


  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.)
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Source: Adapted from my Gluten-Free Cherry-Berry Galette, Braided Apple Ginger Danish, and Epicurious.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Christie Campbell July 15, 2020 - 6:39 am

Those blueberries look oh so delicious! And perfectly glazed. Such a scrumptious looking dessert.

Erin July 15, 2020 - 6:58 am

Thank you!


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