The secret to a perfect Blueberry Galette 😉🫐

Last week I had to learn it the hard way: While the flavor of this beauty was spectacular, the bottom in the center wasn’t fully baked through. 🥲 My frozen blueberries contained too much water. 💦

What I’ve learned since
- use fresh blueberries if possible for a galette
If, however you have to fall back to a frozen option you can do the following
- either reduce / cook them beforehand to reduce the water content
- add nuts, oats or any other grain/seed to the bottom of your cake that helps to absorb the water content. Plus, if you don’t make a galette, but a normal cake, you can also prebake the dough to avoid a soggy bottom 😉

For the galette you need:

Crust for 2 galettes
* 500g regular white flour (550)
* 150g greek yoghurt (full-fat / 10% fat)
* 100ml plant milk (I used oat)
* 150g butter
* 1 Tsp Apple cider vinegar
* 1Tsp salt
* 2 Tbsp sugar coconut

Blueberry filling
* 3 medium peaches
* 600g fresh blueberries (Fresh is super important)
* Zest from 1 lemon
* 2 Tbsp Corn or Tapioka starch
* 50g brown coconut sugar (or mix of coconut sugar and lighter sugar)
* Pinch of salt

Additional ingredients
* 1 egg to make a egg wash
* 1 Tbsp of brown sugar for the crust (optional)

Baking time: 35-45 min at 180°C in preheated oven at top- bottom heat.Cover with baking paper after 20 min if it the galette darkens too quickly.

Love & plants,
Karo

#blueberry #galette #summerbaking