I can never resist the way juicy yellow plums and blueberries bake into a glossy, jammy filling with crisp golden edges. This galette has all the charm of pie, minus the fuss.
I’m obsessed with this yellow plum and blueberry galette because it gives me all the flaky, jammy pie energy without the fussy pie drama. I love how the yellow plums turn sweet-tart and almost silky, while the fresh blueberries burst into these deep purple pockets that stain everything in the best way.
But the real pull is that messy, rustic edge. No perfect slices, no stress, just buttery crust wrapped around juicy fruit doing its thing.
And honestly, I’d pick this over a traditional pie most days. Bright, tangy, buttery, a little wild.
The kind of dessert I keep “testing.”
Ingredients
- All-purpose flour keeps the crust sturdy, tender, and not too fussy.
- A little sugar in the crust gives it that bakery-style edge.
- Fine salt wakes everything up, even the sweet fruit.
- Cold butter makes the crust flaky, golden, and honestly the best part.
- Ice water helps the dough come together without getting tough.
- Yellow plums bring juicy, tart sweetness that feels super summery.
- Blueberries burst into jammy pockets, and yeah, they’re actually pretty good for you.
- Granulated sugar softens the tart fruit without making it candy-sweet.
- Cornstarch thickens the juices so the galette doesn’t go soggy.
- Lemon zest adds a bright little pop you’ll notice right away.
- Fresh lemon juice keeps the filling lively, not flat.
- Egg wash gives the crust that shiny, golden finish.
- Plus, coarse sugar adds sparkle and a sweet crunch on top.
Ingredient Quantities
- 1 1/4 cups (150 g) all purpose flour
- 1 tablespoon granulated sugar (for crust)
- 1/4 teaspoon fine salt
- 8 tablespoons (1 stick, 113 g) unsalted butter, very cold and cut into cubes
- 3 to 4 tablespoons ice water, plus more if needed
- 1 pound (about 450 g) yellow plums, pitted and sliced (about 3 to 4 medium plums)
- 1 cup (150 g) fresh blueberries
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fine salt (for filling)
- 1 large egg, beaten with 1 tablespoon water for egg wash
- 1 tablespoon unsalted butter, cut into small pieces (optional, for dotting the filling)
- Coarse sugar or turbinado sugar for sprinkling (optional)
How to Make this
1. In a bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine salt. Add 8 tablespoons (1 stick, 113 g) very cold cubed unsalted butter and cut it into the flour with a pastry cutter or your fingers until mixture resembles coarse crumbs with pea sized bits of butter.
2. Sprinkle 3 to 4 tablespoons ice water over the flour mixture a tablespoon at a time, tossing gently until the dough just comes together; add a bit more water if needed. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
3. Meanwhile prepare the filling by tossing 1 pound (about 450 g) pitted and sliced yellow plums and 1 cup (150 g) fresh blueberries with 1/3 cup (65 g) granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and 1/8 teaspoon fine salt in a bowl until well combined.
4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
5. On a lightly floured surface roll the chilled dough into a roughly 12 inch circle about 1/8 to 1/4 inch thick. Transfer the dough to the prepared baking sheet using the parchment.
6. Pile the fruit mixture in the center of the dough leaving a 2 inch border all around. If using, dot the filling with 1 tablespoon unsalted butter cut into small pieces.
7. Fold the dough border up and over the fruit, pleating as needed to form a rustic edge and leaving the center exposed. Press the pleats gently to seal.
8. Brush the crust with the beaten egg mixed with 1 tablespoon water for egg wash and sprinkle the edge with coarse sugar or turbinado sugar if desired.
9. Bake for 35 to 45 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly tent loosely with foil.
10. Cool on the baking sheet for at least 15 minutes before slicing and serving warm or at room temperature.
Equipment Needed
1. Mixing bowls (one large for dough and one medium for filling)
2. Pastry cutter or your fingers for cutting in butter
3. Measuring cups and spoons
4. Bench scraper or spatula for handling dough and transfer
5. Rolling pin
6. Parchment paper and a baking sheet
7. Chef knife and cutting board for plums
8. Pastry brush for egg wash
9. Small bowl for ice water and egg wash
10. Oven mitts and a cooling rack
FAQ
Plum And Blueberry Galette Recipe Substitutions and Variations
- All purpose flour
- Pastry flour for a more tender crust
- Whole wheat pastry flour for a nuttier flavor, use 1 for 1 but expect a denser crust
- Gluten free 1-to-1 baking blend, chill dough well as texture differs
- Unsalted butter (crust)
- Cold coconut oil solidified in the fridge, use the same weight and keep very cold
- Cold vegetable shortening, same weight for flakier layers
- Vegan butter stick, use same weight and chill thoroughly
- Cornstarch (filling)
- Arrowroot powder, use equal amounts for a clear glossy filling
- Tapioca starch, use the same weight for a slightly chewier set
- All purpose flour, use about double the amount and cook slightly longer to remove raw taste
- Granulated sugar (filling)
- Coconut sugar, use 1 for 1 for a deeper caramel note
- Light brown sugar, use 1 for 1 for added moisture and molasses flavor
- Honey or maple syrup, reduce other liquids slightly and use about 3/4 the volume of sugar
Pro Tips
1. Keep the butter and water ice cold. Chill the cubed butter and use ice water so the dough ends up flaky with little pockets of butter that steam during baking. If the kitchen is warm, pop the mixed dough back in the fridge for 10 minutes before rolling.
2. Don’t overwork the dough. Mix just until it comes together. Over-kneading makes the crust tough. When rolling, handle it gently and flour the surface sparingly to keep it tender.
3. Macerate the fruit briefly if your plums are very juicy. Toss fruit with the sugar and cornstarch and let it sit 10 to 15 minutes so the juices start to release, then drain a tablespoon or two of excess liquid if needed before filling to avoid a soggy bottom.
4. Build oven steam for a better crust. Place the galette on a preheated baking sheet so the bottom gets an instant blast of heat. If the edges brown too fast, tent with foil while the filling finishes bubbling.
5. Let it rest a bit before slicing. Cooling 15 to 20 minutes lets the filling thicken and makes cleaner slices. Warm with a scoop of vanilla ice cream for the best contrast of textures and temperature.
Plum And Blueberry Galette Recipe
I can never resist the way juicy yellow plums and blueberries bake into a glossy, jammy filling with crisp golden edges. This galette has all the charm of pie, minus the fuss.
6
servings
359
kcal
Equipment: 1. Mixing bowls (one large for dough and one medium for filling)
2. Pastry cutter or your fingers for cutting in butter
3. Measuring cups and spoons
4. Bench scraper or spatula for handling dough and transfer
5. Rolling pin
6. Parchment paper and a baking sheet
7. Chef knife and cutting board for plums
8. Pastry brush for egg wash
9. Small bowl for ice water and egg wash
10. Oven mitts and a cooling rack
Ingredients
-
1 1/4 cups (150 g) all purpose flour
-
1 tablespoon granulated sugar (for crust)
-
1/4 teaspoon fine salt
-
8 tablespoons (1 stick, 113 g) unsalted butter, very cold and cut into cubes
-
3 to 4 tablespoons ice water, plus more if needed
-
1 pound (about 450 g) yellow plums, pitted and sliced (about 3 to 4 medium plums)
-
1 cup (150 g) fresh blueberries
-
1/3 cup (65 g) granulated sugar
-
1 tablespoon cornstarch
-
1 teaspoon lemon zest
-
1 tablespoon fresh lemon juice
-
1/8 teaspoon fine salt (for filling)
-
1 large egg, beaten with 1 tablespoon water for egg wash
-
1 tablespoon unsalted butter, cut into small pieces (optional, for dotting the filling)
-
Coarse sugar or turbinado sugar for sprinkling (optional)
Directions
- In a bowl whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine salt. Add 8 tablespoons (1 stick, 113 g) very cold cubed unsalted butter and cut it into the flour with a pastry cutter or your fingers until mixture resembles coarse crumbs with pea sized bits of butter.
- Sprinkle 3 to 4 tablespoons ice water over the flour mixture a tablespoon at a time, tossing gently until the dough just comes together; add a bit more water if needed. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Meanwhile prepare the filling by tossing 1 pound (about 450 g) pitted and sliced yellow plums and 1 cup (150 g) fresh blueberries with 1/3 cup (65 g) granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and 1/8 teaspoon fine salt in a bowl until well combined.
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
- On a lightly floured surface roll the chilled dough into a roughly 12 inch circle about 1/8 to 1/4 inch thick. Transfer the dough to the prepared baking sheet using the parchment.
- Pile the fruit mixture in the center of the dough leaving a 2 inch border all around. If using, dot the filling with 1 tablespoon unsalted butter cut into small pieces.
- Fold the dough border up and over the fruit, pleating as needed to form a rustic edge and leaving the center exposed. Press the pleats gently to seal.
- Brush the crust with the beaten egg mixed with 1 tablespoon water for egg wash and sprinkle the edge with coarse sugar or turbinado sugar if desired.
- Bake for 35 to 45 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly tent loosely with foil.
- Cool on the baking sheet for at least 15 minutes before slicing and serving warm or at room temperature.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 176g
- Total number of serves: 6
- Calories: 359kcal
- Fat: 18.7g
- Saturated Fat: 11.1g
- Trans Fat: 0.11g
- Polyunsaturated: 0.64g
- Monounsaturated: 4.45g
- Cholesterol: 76.5mg
- Sodium: 155mg
- Potassium: 174mg
- Carbohydrates: 45.4g
- Fiber: 2.33g
- Sugar: 22.9g
- Protein: 4.44g
- Vitamin A: 188IU
- Vitamin C: 10.05mg
- Calcium: 19.5mg
- Iron: 0.71mg
