Blueberry and Lavender Galette

blueberry lavender galette

Some of my favorite signs of summer are beautiful plump berries and fragrant lavender fully in bloom. This Blueberry Lavender Galette is bursting with juicy blueberries complemented by the aromatic lavender. This galette is delicious by itself, and scrumptious with a scoop of vanilla ice cream. The best part is, this rustic dessert is so simple to make with minimal clean-up. Perfect for those lazy summer days when you’re craving something refreshing and sweet.

What is the Difference Between a Pie & a Galette

The word galette is French and it means a crusty dessert or cake that is round with a free form shape. Galettes can be sweet or savory, with the filling the star of the show! The crust is folded over the filling, and typically brushed with an egg wash and dusted in coarse sugar. For my favorite vintage pie crust making tips check out this post! 

Where Can I Find Lavender?

When starting to implement flowers into your cooking and baking, lavender is a lovely option to start with! You do want to be careful to not overuse it because it can easily start to taste like you’re eating a bar of soap! Start with very little and slowly add more to your cooking. Culinary grade is best. I find mine at Mountain Rose Herbs, where everything is sustainably farmed and organic! 

Why Arrowroot?

Arrowroot is the perfect grain-free starch that makes a great thickener in baking. Arrowroot also has so many amazing benefits – it’s great for metabolism, circulation and heart health. All you need is a tablespoon to thicken up the berries! This is my favorite brand to use! 

Some Galette Making Tips!

Remember that a galette is a rustic dessert – it doesn’t have to look perfect, but here are some tips to help you achieve a gorgeous galette.

  • The thickness of your pie crust is important! I recommend about ⅛” thickness. This thickness allows the crust to brown and crisp without burning before your filling is fully cooked! Use the middle rack of your oven to help prevent any burning as well.

  • When arranging your fruit mixture on the pie dough, make sure to leave about 2” of a border. This will give you plenty of dough to fold the outside edges over the fruit. With 2” of edges, you shouldn’t have to worry about any juices leaking out of the galette while baking! I recommend a sheet of parchment paper on your baking tray for easier clean-up if leakage does occur.

  •  If you are worried about your galette having a soggy bottom, try sprinkling cookie or cracker crumbs on the dough before you add the fruit mixture on top. This will help soak up some of the fruit juices while baking. However, blueberries have plenty of natural pectin, so you shouldn’t have to worry too much about leaking with this galette!

blueberry and lavender galette

Topped with a big scoop of Nada Moo vanilla bean ice cream, this makes the most delicious summer dessert! Now it’s time to get creative with flavors!!! Enjoy! 

Blueberry and Lavender Galette

blueberry lavender galette

The perfect summer galette with a botanical note and juicy blueberries!! 

  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Ready in35
  • Yield6
  • Serving Size1
  • Pie dough for a 9 inch pie
  • 2 cups fresh blueberries 
  • 1/2 tablespoon culinary lavender
  • Pinch salt 
  • 1 tablespoon arrowroot 
  • 1/4 cup sugar 
  • 1/2 tablespoon fresh squeezed lemon 
  • A little lemon zest Turbinado sugar
  • Egg yolk 

Preparing the spices


Preheat the oven to 350 degrees. 


Prepare your galette dough. Store bough pie dough is just fine. Sprinkle flour on it and roll it out on a floured surface


Chop the lavender finely or use a mortal and pestle to grind it up. 

In a bowl combine all the other ingredients except the turbinado sugar and egg yolk. Fold to combine with out crushing the blueberries. 


Fill the dough with the blueberry mixture. Using your fingers, fold the outside edges of the pie dough into the blueberries. Whisk the egg, and use a pastry brush to brush the edges of the galette. Top with turbinado sugar. 


Bake for 25 minutes or until golden. Garnish with lavender sprigs and vanilla ice cream. 








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