Blueberry Galette with Mint and Coconut

Baked Blueberries Galette

Ah… Blueberries. Now I remember!

Blueberries are in season in South Africa at the moment and, apart from Christmas fast approaching, it truly is the most wonderful time of the year!
Blueberries are packed with antioxidants that can assist in improving your memory! Not only does this delicate fruit contains a lot of vitamin K (helping the body with blood clotting and will prevent excessive bleeding when you have hurt yourself), but it also contains manganese (giving you energy & assisting the body with bone formation). Read more about the importance of manganese in one’s body here. Before stocking up on some vitamin SEA this holiday, consider eating heaps of this blue fruit for some vitamin C.

Blueberries AKA Blurpleberries

I really don’t know why they didn’t just call the fruit a blurpleberry. A blueberry gives off this amazing dark blue-purple colour when cooked. It really is beautiful! This beautiful colour screams STAINS, but with the right kind of soap and some scrubbing you can easily remove this beautiful stain from your clothes or your linen serviettes! 😉

This recipe is interchangeable with other fruits and flavour combinations. Play around – you might just fall in love with cooking!

Blueberry Galette with Mint and Coconut

Yield: 1 Large Galette – 6 portions

Adapted from Food Network Kitchen


  • 1¾ Cups Flour
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Apple Cider Vinegar or White Vinegar
  • Pinch of Salt
  • 115g Cold Butter, cut into smaller pieces
  • 1 Large Egg
  • 2 Tablespoons Water
  • ± 2 Cups Blueberries
  • 80ml plus 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • 4 Teaspoons Cornstarch
  • Pinch of Salt
  • ½ Tub Plain Cream Cheese (115g)
  • 1 Large Egg plus 1 Egg Yolk
  • 2 Tablespoons Coconut
  • 2 Teaspoons Chopped Mint
  • Granulated Sugar (for sprinkling)


    For the Dough:
  1. In a food processor, mix together the flour, sugar, vinegar and salt.
  2. Add the butter and pulse until the texture is that of course meal. The butter should still be quite big – about the size of a pea.
  3. Mix the egg and the water and add it to the flour mixture. Pulse the mixture until a dough starts to form.
  4. Form a disk shape with your hands, cover with plastic wrap and refrigerate for at least 1 hour before use.
    For the Filling:
  1. Mix the blueberries with 80ml sugar, lemon juice, cornstarch and salt. Set aside
  2. Mix the cream cheese, remaining 2 tablespoons sugar, egg yolk, coconut and mint together until the cream cheese is smooth.
  3. By using a little bit of flour, roll out the dough between two sheets of baking paper (this will ease the moving process and avoid the dough getting stuck to the surface). The dough should a diameter of about 30cm.
  4. Place the dough onto a baking sheet lightly sprayed with non-stick spray.
  5. Spread the cream cheese mixture over the centre of the dough circle leaving an open edge of about 5cm.
  6. Top the cream cheese mixture with the blueberries.
  7. Fold the edges over the blueberries until you have a blueberry pocket.
  8. Refrigerate the unbaked galette for 25 - 30 minutes. In this time you can preheat your oven to 200°C.
  9. Remove from the refrigerator, brush with the remaining egg and sprinkle some sugar over the dough.
  10. Bake for 35 – 40 minutes until the dough is golden in colour.
  11. Slightly cool the galette before you serve it with coconut or vanilla ice cream.
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