There is nothing quite like the bright, lemon-scented lift that greets you when the oven door opens and a warm Lemon Blueberry Mascarpone Galette comes out to cool on the counter. The first bite gives you a tender, flaky crust that gives way to a creamy smear of mascarpone, puckery lemon, and plump blueberries that burst with juice. The lemon zest sings through the richness of the cheese, and the mix of textures crisp edge, soft center, and the slight chew of whole berries makes each forkful feel like a small celebration. It smells like late summers and afternoons with friends, and it tastes like a treat that’s both elegant and comforting.
This is the kind of dessert that gathers people around the table without fuss. It’s a classic comfort food, perfect for family gatherings where you want something homemade but not complicated. You can serve it after a light dinner of soup and salad, or alongside roasted chicken and seasonal vegetables for a warm-weather Sunday supper. A slice shared with neighbors will have them smiling, and it’s sturdy enough to travel to picnics or potlucks. If you enjoy the same gentle pairing of cream and fruit in other treats, you might also like the way pastry and berries play together in a blueberry muffin made with mascarpone, such as the Blueberry Mascarpone Muffins that bring that same creamy-fruit balance into a grab-and-go snack.
This version is simple and truly foolproof. With a store-bought crust and just a handful of pantry staples, you can create something that looks like you spent hours in the kitchen. The steps are forgiving: fold the edges, brush with egg, and watch the oven do most of the work. The filling comes together in one bowl; mix until smooth where it applies, and you’ll have a tender, slightly tart centerpiece that’s as welcoming as a warm kitchen on a rainy day.
Why this recipe works
The magic of this galette comes down to texture and ease. The pre-made pie crust gives you a reliably flaky shell without the labor of making pastry from scratch. It browns evenly and holds the filling without getting soggy, especially when the filling is bound with a little cornstarch. The cornstarch acts like a gentle glue for the berry juices, thickening the filling as it bakes so the center sets while remaining luscious. Mascarpone brings a silky, rich base that mellows the lemon and tames the acidity of the berries without hiding their flavor. It blends with the sugar to make a simple custard-like layer that keeps the blueberries suspended and creates a creamy contrast to the crisp edge of the crust.
Texture matters here. Whole blueberries offer a pleasing pop against creamy mascarpone. When they burst, their juices mingle with lemon and sugar; the cornstarch helps those juices gel, so you don’t get a runny filling that sogs the crust. The beaten egg brushed on the crust gives a glossy, golden finish that invites people to dig in. Lemon zest and juice brighten every bite; the zest oils carry aromatic notes that perfume the filling and make the galette feel fresh rather than cloying. A pinch of salt is small but essential it rounds flavors and keeps the sweetness in balance.
The ease of this galette is also part of its appeal. Because the steps are straightforward, you can focus on small, satisfying moments: cruising your fingers around the crust edge, folding gentle pleats, and seeing the berries glisten under a sprinkle of sugar. If you enjoy swapping formats, the same flavor combination translates well to bars and muffins; for another style with mascarpone and blueberries, consider trying the Blueberry Mascarpone Streusel Blondies as a different way to enjoy these flavors.
How to prepare Lemon Blueberry Mascarpone Galette
Start by gathering your ingredients and giving the blueberries a gentle rinse. Dry them on a towel so they won’t add extra water to the filling. The most satisfying part of this process is folding the crust over the filling it feels like wrapping up a gift for the people you love. Taking that moment to pleat the dough creates a rustic edge that looks beautiful and rustic even if your pleats are imperfect.
Begin by mixing the mascarpone with lemon zest and a bit of juice. Add sugar and a pinch of salt. Stir until smooth. Toss in the blueberries and cornstarch. Stir gently so the berries stay whole and the cornstarch is evenly distributed. Roll the crust out on a baking sheet. Spoon the mixture into the center, leaving a two-inch border. Fold the border up in pleats to form the galette. Brush the crust with beaten egg for color. Slide it into a preheated oven and bake until the crust is golden and the filling is set. Let it cool slightly so the filling finishes thickening. Serve warm or at room temperature with a dollop of extra mascarpone or a scoop of vanilla ice cream for company.
Ingredients
- 1 pre-made pie crust
- 1 cup fresh blueberries
- 1/2 cup mascarpone cheese
- 1 lemon, zested and juiced
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Pinch of salt
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, combine the mascarpone cheese with the lemon zest and lemon juice. Mix until smooth.
Add the sugar and a pinch of salt. Stir until combined.
Sprinkle the cornstarch over the blueberries. Toss the berries gently to coat.
Roll out the pie crust on a baking sheet.
Spoon the blueberry and mascarpone mixture into the center of the crust. Leave about a 2-inch border.
Fold the edges of the crust over the filling, pleating as necessary.
Brush the crust with the beaten egg. Bake for 30–35 minutes. The crust should be golden brown. Let cool slightly before serving.
Serving ideas
- A simple green salad with a light vinaigrette pairs nicely and keeps the meal feeling fresh.
- A bowl of soup, such as a gentle vegetable or chicken broth-based soup, makes for a cozy starter and balances the sweetness of the galette.
- A scoop of vanilla ice cream or a dollop of whipped cream is a classic, homey finish.
For drinks, consider a pot of fragrant tea Earl Grey or chamomile or a sparkling lemonade for daytime gatherings. If you prefer wine, a chilled glass of lightly oaked white wine or a sparkling rosé complements the lemon and berries without overpowering them.
Storing this recipe
Store any leftovers in the refrigerator, covered loosely with foil or wrapped in plastic wrap. The galette will keep well for up to 2–3 days in the fridge; after that, the crust may begin to soften. For longer storage, you can freeze slices wrapped tightly in plastic and then foil. Freeze for up to two months. To reheat refrigerated or thawed frozen slices, place them on a baking sheet and warm in a 325°F oven for 8–12 minutes to restore some crispness to the crust. Avoid microwaving if you can it softens pastry quickly. If the filling seems a little loose after reheating, let it cool briefly; the filling will continue to set as it cools.
Helpful tips
Tip 1 Keep the filling balanced. Too much sugar can overwhelm the delicate flavor balance between lemon, mascarpone, and berries. Measure carefully and taste the mascarpone mixture before adding the berries so you can adjust sweetness. If your berries are very tart, add a touch more sugar; if they’re very sweet, you can reduce the sugar by a tablespoon or two. The pinch of salt is small but vital, because it brings out the brightness of the lemon and the richness of the cheese.
Tip 2 Prevent a soggy bottom. Pat the blueberries dry before mixing. If you work with very juicy berries, sprinkle the cornstarch over them and toss gently to coat; this draws away excess surface juice and thickens it as the galette bakes. You can also blind-bake the crust for 5 minutes before adding the filling if you’re concerned about sogginess. Another gentle option is to spread a thin layer of mascarpone directly on the crust before adding the berry-cheese mixture; this creates a barrier between the crust and the juices.
Tip 3 Make pretty pleats without fuss. Turning the edges up and folding them over the filling is forgiving. Use your fingertips to fold small sections, and don’t worry about perfection rustic is charming. If a spot tears, press it gently to seal or patch with a bit of extra dough. Brushing the dough with egg wash right before baking gives you a beautiful golden sheen and helps the edges hold together. If you want extra sparkle, dust a little sugar over the crust before baking for a gentle crunch.
These three tips cover common mishaps: overly sweet filling, a soggy crust, and uneven edges. Taking a few minutes to dry berries, measure sugar thoughtfully, and gently pleat the dough will give you a galette that looks like it came from a well-loved home kitchen.
Recipe variations
- Lemon-Orange Twist: Substitute half the lemon juice with orange juice and add a bit more zest for a citrus twist.
- Almond Crumble Top: Sprinkle a small amount of almond meal and crushed toasted almonds over the filling before folding the crust for a nutty crunch.
- Mixed Berry: Replace half the blueberries with raspberries or blackberries for a more complex berry flavor and a pretty, jewel-toned filling.
Common questions
Q: Can I use frozen blueberries for this galette?
A: Yes, you can, but thaw them first and pat them dry. Frozen berries release more water, so toss them with the cornstarch and drain any excess liquid before adding to the mascarpone.
Q: Can I make the galette ahead of time?
A: You can assemble it and refrigerate for up to a few hours before baking. Bring it to room temperature for 20 minutes before baking for even cooking.
Q: How can I keep the crust extra flaky?
A: Work with cold ingredients and handle the dough gently. If the crust gets warm while you’re pleating, pop it into the fridge for 10 minutes before baking.
Q: What can I use instead of mascarpone?
A: A mix of cream cheese and a little heavy cream can work in a pinch. Beat until smooth, and adjust sugar to taste so the texture stays creamy.
Conclusion
If you’re looking for a dessert that is both welcoming and elegant, the Lemon Blueberry Mascarpone Galette is a lovely choice to bring to a family table or to enjoy on a quiet afternoon with a cup of tea. For more inspiration and a slightly different take on blueberries and mascarpone, visit Blueberry and mascarpone galette – Beyond Sweet and Savory. Whether you keep it simple or try one of the variations above, this galette will make your kitchen smell like sunshine and give you a warm, homey finish to any meal.
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Lemon Blueberry Mascarpone Galette
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A simple and elegant dessert featuring a tender, flaky crust filled with creamy mascarpone, fresh blueberries, and a bright lemon flavor.
Ingredients
- 1 pre-made pie crust
- 1 cup fresh blueberries
- 1/2 cup mascarpone cheese
- 1 lemon, zested and juiced
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the mascarpone cheese with the lemon zest and lemon juice. Mix until smooth.
- Add the sugar and a pinch of salt. Stir until combined.
- Sprinkle the cornstarch over the blueberries. Toss the berries gently to coat.
- Roll out the pie crust on a baking sheet.
- Spoon the blueberry and mascarpone mixture into the center of the crust. Leave about a 2-inch border.
- Fold the edges of the crust over the filling, pleating as necessary.
- Brush the crust with the beaten egg. Bake for 30–35 minutes until golden brown.
- Let cool slightly before serving.
Notes
Serve warm or at room temperature with a dollop of extra mascarpone or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American