Blueberry Cardamom Cream Cheese Galette

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!

To keep things on the healthier side (and because fruit-forward desserts are my jam (: the blueberry filling contains no added sugar or cornstarch, allowing the fruit to do most of the heavy lifting.

Here’s What You’ll Need to Make This Blueberry Cardamom Cream Cheese Galette

• All-purpose or pastry flour
• Sugar
• Kosher of fine sea salt
• Cold unsalted butter
• Ice water
• 1 egg
• Blueberries
• Ground cardamom
• Maple syrup
• Freshly squeezed lemon juice
• Lemon zest
• Cream cheese
• Turbinado or coarse sugar (optional)

Tips for Creating the Perfect Crust

Cold butter and cold water are essential to making a workable crust, as is working quickly with the chilled dough. Additionally, rather than cutting the butter into tiny beads or using a food processor, hand-mixing the dough leaves larger pieces that result in a flakier crust.

Optional: Sprinkle a little turbinado or coarse sugar around the crust for a delightful crunch!

Looking for a Crust Shortcut?

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 yes, store-bought also works well in a pinch.

This Blueberry Cardamom Cream Cheese Galette is one of my all time favourite summer desserts. Simple, rustic and ohhh, so delicious!

5 More Delicious Blueberry Recipes

Bakery Style Blueberry Muffins

Lemon Blueberry Quick Bread

Lemon Blueberry Scones

Buttermilk Blueberry Breakfast Cake

Blueberry Banana Oat Muffins 

Blueberry Cardamom Cream Cheese Galette

Made with plump, juicy berries and smoky-sweet cardamom on a sticky cream cheese base, all wrapped up in a flaky, sugary crust. If you like blueberry danishes, this one's for you! 

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Prep Time:20 minutes mins

Cook Time:30 minutes mins

Chill time:30 minutes mins

Total Time:1 hour hr 20 minutes mins

Course: Dessert

Keyword: baking, blueberry, cardamom, cream cheese, galette

Servings: 4

Equipment

• Measuring set
• Fine grater/zester
• Small whisk
• Rolling pin
• Mixing bowl set
• Parchment paper
• Baking sheet

Ingredients

Pastry

• 2 teaspoons sugar
• 1 teaspoon kosher or fine sea salt
• 1½ cups all-purpose or pastry flour
• ¾ cup chilled unsalted butter (1½ sticks)
• 4 tablespoons ice water
• Plus 1 egg whisked together with 1 teaspoon (5 ml) water

Filling

• 1 cup blueberries
• ¼ teaspoon ground cardamom
• 1 tablespoon maple syrup
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2-3 tablespoons cream cheese

US Customary – Metric

Instructions

• On a floured surface, use your hands to mix together flour, sugar and salt. Cut cold 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 400ºF (200ºC) 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 refrigerator 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 the surface of the 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!

Notes

Pastry: This recipe also works well with store-bought pastry. Simply follow package instructions to thaw, then fill and bake as above.