Go Back

Blueberry Almond Streusel Galette

Blueberry galette with an almond streusel topping. Serve with vanilla ice cream or whipped cream, if desired.
5 from 2 votes

Ingredients
  

For the galette:

  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup coarse cornmeal
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into small pieces
  • 1/3 cup buttermilk
  • 2 cups blueberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 2 tablespoons almond paste
  • 2 tablespoons butter
  • 1/4 cup sliced almonds
  • 1 egg beaten
  • 2 tablespoons turbinado sugar

Instructions
 

  • To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
  • Center a rack in the oven and preheat to 350 degrees F. In a small bowl, combine the blueberries, 1 tablespoon of sugar, and cornstarch. Set aside.
  • To make the streusel topping, combine the flour, brown sugar, almond paste, butter, and almonds. Rub together with your fingers until the ingredients come together and form a streusel topping.
  • Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Place the blueberries on top of the dough, leaving a 2-inch border. Sprinkle the almond streusel over the blueberries. Fold the dough border over the blueberries, overlapping where necessary and pressing gently to adhere the folds.
  • Lightly brush the edge of the dough with the egg and sprinkle turbinado sugar over the galette crust.
  • Bake the galette for 45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing. Slice and serve.
  • *Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve the galette with whipped cream or ice cream, if desired.