top of page



Blueberry-Walnut Galette

Yesterday I went to Costco and couldn't resist the low, low price on the world's largest container of Blueberries. After bringing it home and experiencing a "wtf am I going to do with all of these" moment, I decided it'll be a blueberry baking bonanza week.

One of my favorite summer dessert's is Bon Appetit Magazine's Blueberry-Pecan Galette recipe, which you can find here. It consists of a from-scratch, easy-peasy, flaky and buttery crust, and is not too sweet. This morning I did not have pecans, so this became a Blueberry-Walnut Galette. I also threw in the addition of sanding sugar at the end, because who can't benefit from a little extra sparkle in their life?

Happy baking!

Blueberry-Walnut Galette

Created and Inspired By: Bon Appetit Magazine's Blueberry-Pecan Galette, July 2015



-1/2 cup walnuts

-1 cup plus 2 tbsp all-purpose flour

-2 tsp granulated sugar

-1/2 tsp kosher salt

-1/4 tsp ground cinnamon

-1 stick of unsalted butter, cold and cubed


-2 cups blueberries, picked through for stems

-1 tbsp cornstarch

-1.5 tsp fresh lemon juice

-1/4 cup sugar

-All-purpose flour (for surface and rolling pin)

-2 tbsp whole milk

-Sanding sugar for finish



1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool.

2. Pulse pecans in a food processor until the consistency of coarse meal.

3. Add flour, sugar, salt, and cinnamon and pulse just to combine.

4. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

5. Transfer to a large bowl; drizzle with 5 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together.

6. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill for at least 1 hour.


1. Preheat oven to 375°.

2. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.

3. Roll out dough with a floured rolling pin on a lightly floured piece of parchment paper to a 12" round.

4. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly.

5. Carefully transfer parchment paper with galette to a sheet pan.

6. Brush dough with milk and sprinkle with sanding sugar.

7. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes.

8. Let cool before serving.

  • Instagram
  • Facebook
  • Pinterest
bottom of page