Blueberry galette

It seems like I am in a blueberry kick. I do love me some blueberries, and since frozen ones are so easy to keep, it’s easy to reach for them for a quick dessert.

We invited the family over for Easter Sunday lunch. We served a selection of cheeses, fruit & breads.

Spread of cheeses, fruit and breads

And for dessert I wanted something easy and quick, that wasn’t fiddly and could be baked while or right after lunch to have a bit later as dessert. I also wanted something relatively light (not loaded with butter and eggs) and with lots of fruit. A galette came to the rescue!

Blueberry galette

Blueberry galette

While a traditional galette pastry is made with butter, this olive oil version turned out to be perfect as well. It stood up to the juicy berries, and provided a nice crunchy edge. Thanks to the tiny amount of sprinkled sugar, it also turned a nice shade of golden.

Note that I didn’t pinch that one fold quite enough, and it folded back open during baking, letting the juices escape.


For the dough:

  • 200 gr flour
  • 1 tsp salt
  • 30 gr sugar
  • 50 ml olive oil
  • 75-100 ml water

For the berry filling:

  • 450 gr (frozen) blueberries
  • 30-40 gr sugar
  • 2 tbsp (30 ml) lemon juice
  • 2 tsp (10 ml) vanilla essence
  • 30-40 gr fine corn flour
  • 1 tsp sugar (for sprinkling)


  1. Combine all ingredients for the dough in a bowl, starting with only 75 ml water. Mix it, adding more water if needed, and for a bowl with it. Let rest for an hour or while the berries thaw.
  2. Mix the all the ingredients for the filling in a bowl and let sit for an hour, or while the berries thaw.
  3. Preheat oven to 180°C.
  4. Roll out the dough into a (approximate) circle shape, about 25 cm in diameter, on a piece of parchment paper. You don’t want the dough to be too thin, it needs to stand up to being folded over the filling.
  5. Spoon the berries on to the middle of the dough circle, leaving 4-5cm free all around. Reserve the liquid!
  6. Fold the edges of the pastry over the filling, pinching the folds so they stick together. Pour the reserved liquid on top of the berries. Sprinkle 1 tsp sugar over the pastry edges.
  7. Transfer the galette (and parchment) to a rimed1 baking tray, and bake at 180°C for 30-35 minutes, until the berries are all jammy and the pastry is crunchy and golden.
  8. Let cool on a cooling rack for 15-30 minutes. Serve lukewarm, with ice cream if desired.


8 wedges.

  1. Trust me on this one, and use a rimed tray, chances are the filling will escape, and flow on to the bottom of the oven and burn to a sticky bubbly and sharp caramel there. Avoid that!

Lemon blueberry swirl cake

Having friends over to visit means I get to bake. And I love it.

Having friends over to visit with allergies and food intolerances, means I get to experiment with baking. Which I love even more.

So after a week of searching the internet for a lemon blueberry cake that fitted the bill (vegan, gluten free, nut free, and preferably banana free), I found two recipes I could mix & match and adapt to my taste. From those two recipes a third was born, and I bring it to you.

Lemon blueberry cake

Lemon Blueberry Cake


Blueberry compote

  • 225 gr (frozen or fresh) blueberries (I used frozen, because available all year long at a reasonable price)
  • 30 gr (coconut) sugar
  • 30 ml water

Lemon cake

  • zest & juice of two lemons
  • 120 ml soy milk (or any other plant based milk)
  • 2 egg replacers (I used v-eggie by P38, a local Belgian company, feel free to use any egg replacement available to you, or flax / chia egg)
  • 50 gr (coconut) sugar
  • 30 ml olive oil
  • 1 tsp vanilla essence
  • 90 gr fine polenta
  • 110 gr fine almond meal (almonds are seeds, not nuts)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda


Blueberry compote

  1. Put blueberries, sugar and water in a small saucepan. Bring to a boil, lower heat to simmer, and simmer, stirring from time to time, for 15 minutes. The compote will have thickened and have a glossy look.
  2. Let cool while preparing the cake batter

Lemon cake

  1. Line the bottom of a spring form with baking paper and set aside. Heat oven to 175°C.
  2. In a mixing bowl, add all wet ingredients (from lemon up to and including vanilla essence) and mix thoroughly so sugar dissolves.
  3. Add dry ingredients to mixing bowl, and whisk until no lumps remain.
  4. Pour 1/2 to 1/3 of the cake batter in a prepared form. Spoon half the compote on top of the cake batter. Top with the remaining cake batter, and then the remaining compote. Swirl with a knife / toothpick if wanted.
  5. Bake cake in pre-heated oven for 35 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Let cool in tin for 15-20 minutes, then loosen rim, remove cake, and let cool on a cooling rack.


As an aside, I realize I need to work on taking better pictures of my recipes. It’ll never be a step by step because who has time for that?!

But I really want to remember to take a picture of the plated cake, not just the teaser picture of the cake cooling on a rack, before diving into it. I keep forgetting, because I want to try it! And I want friends to try it!