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Blueberry Pudding Galette

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 120


Einfache Galette mit einer Puddingschicht und Blaubeeren Topping – perfekte Kombination für einen leckeren Nachtisch.



For the crust

  • 1 1/2 cups (200g) all-purpose flour
  • 3 tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/2 cup (120g) cold butter
  • 34 tbsp. ice water

For the topping/pudding

  • 1 cup (250ml) milk
  • 0.7 oz. (20g) cornstarch
  • 2 tbsp. sugar
  • 1 tsp. vanilla paste
  • 1 egg yolk
  • 10 oz. (300g) wild blueberries (frozen), thawed and drained
  • 1 egg yolk
  • some water
  • brown sugar


  1. Mix the flour with sugar, and salt in a large bowl. Add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pieces. Add some of the ice water and knead quickly with your hands until the dough starts coming together – add some more water if needed. The dough should not be sticky. Wrap in plastic wrap and place in the fridge for about 45 minutes.
  2. Let the blueberries for the topping defrost and drain. For the pudding add the milk to a pot, take some of the milk and mix with the cornstarch, sugar, and vanilla paste in a small bowl until smooth. Bring the milk to a boil, then add the cornstarch mixture while stirring constantly. Let bubble for a moment until the pudding thickens, then remove from the heat and mix in the egg yolk. Set aside to cool down. It might be a good idea to place a piece of plastic wrap on top of the pudding so it won’t develop a skin.
  3. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface so you get a circle with a diameter of about 12 inches (30cm). Transfer to the baking sheet, then spread the pudding on top, but leave a 2 inches (5cm) edge free. Distribute the drained blueberries evenly on top of the pudding, then fold the edges towards the center to cover the toppings partially. Whisk the egg yolk with some water and brush the edges of the galette with it, sprinkle with some brown sugar and bake for 25-28 minutes. Take out of the oven and let the galette slide with the baking parchment on top of a wire rack to cool down. Serve the galette slightly warm or cold with some whipped cream or vanilla sauce.


  • Enjoy baking!


  • Serving Size: 5