When blueberry season arrives, there is no better way to showcase those sweet, juicy berries than with a homemade Gluten-Free Blueberry Galette. This rustic French-inspired dessert combines a flaky, buttery gluten-free crust with a vibrant blueberry filling that bursts with fresh fruit flavor in every bite. Unlike a traditional pie, a galette is intentionally free-form, making it one of the easiest and most forgiving desserts to prepare. There is no need for a pie dish, complicated lattice work, or perfectly crimped edges. Instead, the beauty of a galette lies in its rustic appearance and effortless elegance.
This gluten-free blueberry galette recipe is perfect for summer gatherings, holiday celebrations, brunches, picnics, or simply enjoying a slice on a quiet afternoon. The combination of fresh blueberries, bright lemon zest, and a touch of cinnamon creates a filling that is both sweet and slightly tart. As the galette bakes, the blueberries soften and release their juices, creating a deliciously jammy center surrounded by a golden, flaky crust.
Whether you are new to gluten-free baking or a seasoned baker looking for a reliable fruit dessert, this easy gluten-free blueberry galette is a recipe worth keeping in your collection. It is a wonderful alternative to traditional blueberry pie and highlights the natural beauty and flavor of fresh seasonal fruit.
Prep Time
25 minutes
Chill Time
1 hour
Bake Time
40 minutes
Total Time
2 hours 5 minutes
Yield
8 servings
Gluten-Free Pie Crust Option 1
¾ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter, diced
3 large eggs
Gluten-Free Pie Crust Option 2
1¼ cups gluten-free all-purpose flour
1 tablespoon granulated sugar
½ teaspoon xanthan gum
½ teaspoon salt
2 teaspoons cornstarch
6 tablespoons cold butter, cubed
1 large egg
2 teaspoons lemon juice or vinegar
Blueberry Filling
4 cups fresh blueberries
2 teaspoons lemon juice
½ cup granulated sugar
Zest of 1 lemon
¼ teaspoon salt
¾ teaspoon ground cinnamon
Egg Wash
1 large egg
1 tablespoon water
Prepare the Gluten-Free Pie Crust
In a large mixing bowl, whisk together all the dry ingredients for your chosen pie crust option. Mix thoroughly to ensure the xanthan gum, flour, sugar, salt, and cornstarch are evenly distributed.
Add the cold butter and cut it into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These small pieces of butter help create a tender, flaky crust.
In a separate bowl, whisk together the egg and lemon juice or vinegar. Pour the wet ingredients into the flour mixture and stir until a dough begins to form. If the dough seems too dry, add cold water one tablespoon at a time until it comes together.
Shape the dough into a disk, wrap it tightly, and refrigerate for at least 1 hour.
Make the Blueberry Filling
While the dough chills, prepare the filling.
In a large bowl, combine the blueberries, lemon juice, sugar, lemon zest, salt, and cinnamon. Toss gently until the berries are evenly coated.
Set the filling aside while you prepare the crust.
Roll Out the Dough
Preheat the oven to 375°F.
Remove the dough from the refrigerator and allow it to sit at room temperature for 10 to 15 minutes.
Place the dough between two sheets of parchment paper lightly dusted with tapioca flour. Roll the dough into a circle approximately 12 inches in diameter and about ¼-inch thick.
Transfer the rolled dough and parchment paper to a large baking sheet.
Assemble the Galette
Spoon the blueberry filling into the center of the dough, leaving a 3 to 4-inch border around the edges.
Spread the filling evenly, keeping it centered.
Carefully fold the edges of the dough over the filling, pleating as needed to create a rustic border. Leave the center of the blueberry filling exposed.
Apply the Egg Wash
In a small bowl, whisk together the egg and water until smooth.
Brush the egg wash generously over the exposed crust. This helps create a beautiful golden-brown finish and adds a slight shine to the baked galette.
For additional texture and sparkle, sprinkle coarse sugar over the crust if desired.
Bake the Galette
Place the galette in the preheated oven and bake for 40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.
If the crust begins browning too quickly, loosely tent the edges with aluminum foil during the final 10 minutes of baking.
Cool and Serve
Remove the galette from the oven and allow it to cool on the baking sheet for 20 to 30 minutes.
Slice and serve warm or at room temperature. This gluten-free blueberry galette pairs beautifully with vanilla ice cream, freshly whipped cream, mascarpone cheese, or a light dusting of powdered sugar.
Enjoy this rustic gluten-free blueberry dessert as the perfect summer treat, holiday dessert, or special occasion bake.
Use fresh blueberries whenever possible for the best flavor and texture.
Frozen blueberries may be substituted, but do not thaw them before adding them to the filling.
If your kitchen is particularly warm, refrigerate the assembled galette for 10 to 15 minutes before baking.
For extra crunch and sparkle, sprinkle coarse sugar over the egg-washed crust before baking.
Allowing the galette to cool before slicing helps the filling set properly.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat slices in a 300°F oven for 8 to 10 minutes to restore the crispness of the crust.
This galette can also be made a day ahead, making it an excellent dessert option for entertaining.
