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Blueberry & Cream Cheese Galette


I made this blueberry sauce to spoon over homemade pancakes, and had two cups left over. I was inspired to bake something with it, and then I began to think of blueberry and cream cheese! How good would that be? I love making Galettes, because they are a little less labor intensive than making two-crust pies. I made the dough in the morning, then rolled it out a few hours later. I mixed a cream cheese filling, spread it over the rolled out dough and then covered it with the leftover filling. I was concerned that the blueberry sauce might not set up, but my worries weren't necessary. Once cooled, this galette was served warm, with some optional vanilla ice cream on the side. My guests went in for seconds, didn't need the ice cream and it was gone in a flash. I quickly wrote down the recipe so I could make this again. (Dough recipe from Food Network)

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  • 3/4 cup water
  • 2/3 cup sugar
  • 1 tablespoon cornstarch (I use King Arthur Flour Instant ClearJel)
  • 2 pounds fresh blueberries
  • 1 teaspoon grated lemon zest (I used Meyer lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • DOUGH:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher salt
  • 1 stick cold unsalted butter, diced
  • 1 large egg
  • 1 package Philadelphia Cream Cheese, room temperature
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla


Servings 8
Preparation time 120mins
Cooking time 180mins
Adapted from


Step 1

Blueberry Sauce/Filling:

Note: To prevent lumps, I prefer to whisk together the sugar and Instant ClearJel (or cornstarch) until well blended.

Combine the water, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool.


Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined.

Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter.

Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form.

Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

Preheat the oven to 425°F.

Mist a baking sheet with cooking spray. Note: I prefer to use parchment paper.

Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.

Note: I use a French rolling pin, coating with flour. I don't use a second sheet of parchment paper. Instead, I roll, turn 1/4 turn, roll, turn 1/4 turn and carefully add flour if necessary to prevent sticking.

Whisk the cream cheese, egg yolk, granulated sugar, and the vanilla in a separate bowl.

Spread the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberry filling (Just enough to evenly coat the cream cheese mixture.

Fold the edge of the dough over the filling.

Note: You might have leftover blueberry filling. I Store in the refrigerator and gently reheat and spoon over pancakes or waffles.
Store in the refrigerator and gently reheat and spoon over pancakes or waffles.

Brush the crust with the beaten egg and sprinkle with coarse sugar.

Put the galette, with the parchment paper, directly on the baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

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