Blueberry Cardamom Cream Cheese Galette
Published: September 20, 2021 | Last modified: July 19, 2023.
This Blueberry Cardamom Cream Cheese Galette recipe combines so many of my favourite things. Big, juicy blueberries, lots of fresh lemon, maple syrup and earthy, spicy-sweet cardamom. And then there’s the cream cheese. Put them together and the result is a swoon-worthy dessert reminiscent of freshly baked, sticky blueberry cream cheese danishes!
I just love the no fuss simplicity of galettes. You can use any fruit you like, they can be ready to bake in half the time and the messier they are the better!
Like my other galette recipes, the filling contains no added sugar or cornstarch allowing the fruit to do most of the heavy lifting.
The base is my go-to crust recipe that you can easily double to make a larger galette or freeze half for later. I highly recommend making the dough in advance (your future self will thank you!) and store-bought also works well in a pinch.
Simple, rustic and ohhh, so delicious!
Blueberry Cardamom Cream Cheese Galette
Makes 4-6 servings; prep time 20 minutes + 30 minutes chill time, bake time 30 minutes.
Ingredients:
Pastry:
2 teaspoons sugar
1 teaspoon salt
1½ cups all-purpose or pastry flour
¾ cup (1½ sticks) chilled unsalted butter
4 tablespoons ice water
Plus 1 egg whisked together with 1 teaspoon water
Filling:
1 cup blueberries, washed + stems removed
¼ teaspoon ground cardamom
1 tablespoon maple syrup
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest
2-3 tablespoons cream cheese
Instructions:
On a floured surface, sift together flour, sugar and salt. Cut butter into pieces and add it to flour mixture, using your hands to mix it all together. Once it becomes a loose, crumbly ball, drizzle cold water over and continue mixing with your hands until the water is evenly distributed.
Using a rolling pin, roll out the dough just until flattened then fold the dough into itself gathering any loose pieces and surface flour as your go. Repeat two or three more times until the dough holds together. Wrap in plastic wrap and let chill for 30 minutes.
While the dough is chilling, assemble the blueberry filling. Prepare fruit and place it in a medium-sized mixing bowl. Add maple syrup, cardamom, lemon juice and zest and stir together. Set filling aside.
Preheat oven to 400º and prepare a parchment-lined baking sheet. In a separate bowl, prepare egg wash by whisking together egg and water and set aside.
Remove dough from freezer and transfer to a floured surface. Roll out dough into a circular shape measuring roughly 12”-14” in size. If the dough is sticky, lift the edges and add more flour to the surface. To facilitate transferring, roll the dough around your rolling pin then open it up across the parchment.
Spread cream cheese across surface of dough leaving a 1½-2-inch border. Transfer blueberry filling to the centre of the dough then fold the edges up around the fruit and brush crust with egg wash.
Bake for 30 minutes until the fruit is bubbling and the crust is nicely browned. Let cool, slice and serve!
Optional: Sprinkle a little turbinado (raw) sugar around the crust for a delightful crunch!
Notes:
Pastry: The key to creating the perfect crust is to use cold butter and cold water, and to work quickly with the chilled dough. Rather than cutting the butter into tiny beads or using a food processor, this hand-mixed recipe leaves larger pieces that result in a flakier crust. This recipe also works well with store-bought pastry. Simply follow package instructions to thaw, then fill and bake as above.
Make-ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.
