Mini Blueberry Lemon Galette

These mini blueberry lemon galette are a fun, handheld spin on the classic pie. They bake up in about 20 minutes and cool so quickly you can enjoy one warm the same evening you make them. Frozen blueberries keep the filling juicy no matter the season, while the fresh lemon brightens everything up and gives each bite that sweet-meets-tart flavor that just tastes like spring!

If you've never made a galette before, think of it as the relaxed, low-stress cousin of pie. You just fold the edges of the dough around the filling instead of worrying about perfect crimping, which honestly makes these mini blueberry lemon galettes feel way more doable for everyday baking.

From a dietitian's angle, each little galette packs fiber-rich berries, vitamin-C-loaded lemon, and just enough buttery crust to curb a pastry craving. I like topping mine with vanilla Greek yogurt for a protein boost, though a small scoop of ice cream is a pretty great choice too.

If you love easy fruit desserts, check out my roasted balsamic strawberries or strawberry pretzel dip for two more sweet recipes that are perfect for spring and summer gatherings.

Why You'll Love This Galette Recipe

• That sweet-tart blueberry lemon combo: The juicy blueberries with bright lemon flavor taste like spring in dessert form. So simple. So good.
• They look bakery-worthy without the fuss: The rustic folded edges make these feel impressive, but you don't need perfect pie skills to make them turn out beautifully.
• Perfect little handheld desserts: Everyone gets their own mini blueberry lemon galette, which makes these extra fun for brunches, baby showers, or spring get-togethers.
• Easy enough for busy days: Using frozen blueberries keeps prep simple, so you can pull these together without a big baking project taking over your kitchen.

Ingredients

Let's round up the simple ingredients that turn pantry staples into a sweet, lemony blueberry galette.

• Refrigerated pie crust: Store-bought dough is a weeknight lifesaver and still bakes up gorgeously flaky. Feel free to use homemade pie crust if you prefer!
• Frozen blueberries: I like using wild blueberries because their smaller size spreads the fruit evenly, but any variety works just fine. You can use fresh blueberries if preferred!
• Granulated sugar: It sweetens the filling, and you can adjust the amount up or down to match your preferred sweetness.
• Cornstarch: A little starch thickens the berry juices so your mini galettes don't leak all over the pan.
• Fresh lemon juice and zest: A quick grate and squeeze wake up the berries with bright citrus flavor.

See the recipe card below for the full list of ingredients and measurements.

Substitutions and Variations

Ready to make blueberry lemon galette your own? Try one of the simple tweaks below for the perfect summer dessert.

• Mix blueberries with peaches, blackberries, or raspberries for a fun fruit medley that changes with the seasons.
• Sprinkle one teaspoon of fine cornmeal on each outer dough circle for a subtle Southern crunch.
• Add ¼ teaspoon vanilla or cinnamon to the filling to add a cozy hint of warmth.
• Drizzle the finished galettes with local honey or sprinkle with toasted sliced almonds to layer in extra flavor and texture.
• Swap in puff pastry for an ultra-flaky twist if you want a bakery-style bite with minimal effort.
• Top warm galettes with vanilla Greek yogurt for protein, a small scoop of vanilla ice cream for classic à la mode, or a dollop of whipped cream with an extra sprinkle of lemon zest.

How to Make Mini Galettes

Follow these simple steps and you'll have warm, flaky mini galettes cooling on your counter in no time.

Step 1: Preheat the oven to 400 °F and line a sheet pan with parchment.

Step 2: Unroll dough on a lightly floured counter and use a five-inch bowl to stamp out rounds. Transfer to the pan.

Step 3: In a medium bowl, toss frozen blueberries, sugar, cornstarch, lemon zest, and juice in a bowl until the berries are coated.

Step 4: Spoon blueberry mixture onto the center of each crust, leaving a one-inch border, then fold edges over the filling and pleat.

Step 5: Brush crust edges with egg wash and sprinkle with coarse sugar (optional). Bake for 20-22 minutes until crust is golden brown and juices bubbly.

Step 6: Let galettes rest five minutes so the filling sets before serving warm with yogurt or ice cream!

Storage

Here's how to keep your blueberry lemon galette minis tasting bakery-fresh.

• Freezer: Once completely cool, wrap each galette snugly in plastic wrap and foil, freeze for up to 2 months, thaw overnight in the fridge, and warm at 325 °F before serving.
• Storing: Seal leftovers in an airtight container for up to 3 days, then pop them back in a 325 °F oven for 6-7 minutes to revive that flaky crunch.