Blueberry Cream Cheese Danish Galette Style

Written by Published on in Cheesecakes, Desserts, Galettes
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Here is a rustic and pretty recipe idea for you to make to use up any leftover blueberries you may have stashed in fridge or those just freshly bought from the grocery store.

Sugar coated berries for recipe.

While there are a laundry list of ways to enjoy this blue superfood such as eating them as is, or blending them together with greens in smoothies as a power drink, as well as baking them as the food star in a host of delectable pies, cakes, crumbles, pastries, and danishes—-which is a definite favorite of mine.

So, that is part of my inspiration for making and baking this rustic but likewise stylish Blueberry Cream Cheese Danish— Galette style. Enjoy! 😊

Blueberry Cream Cheese Danish Galette
Drizzle with the blueberry sauce (optional).
With drizzle of blueberry sauce.
Just a slice.
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Blueberry Cream Cheese Danish, Galette Style

Large blueberry sweet cream cheese Danish, as a rustic and yet very stylish Galette.

Course Dessert
Cuisine American, Danish
Keyword blueberry cream cheese galette, blueberry galette, danish, dessert, desserts, galette
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 2 hours 35 minutes
Servings 10

Ingredients

  • 18 oz Fresh Blueberries Reserve 1 cup for the sauce.

For the cream cheese filling

  • 8 oz Cream Cheese, softened
  • 3/4 cup Bestis Powdered Sugar or other
  • 1 tsp Vanilla Extract
  • 1/4 cup Heavy Cream Add in 3 tablespoons at a time
  • 1 Large Egg Already whisked

For the dry ingredients

  • 1 cup Almond Flour
  • 1 cup Coconut Flour
  • 1 cup Oat Flour
  • 1/2 tsp Salt
  • 1/2 cup Besti Allulose and Monk Fruit Granulated Sweetener or other
  • 1-1/2 sticks Butter, unsalted Make sure it is cold.
  • 1/2 cup cup Spectrum Organic Shortening or other Make sure it is cold.

For the blueberry sauce

  • 1 cup Blueberries
  • 2 tbsp Juice and zest from one Lemon
  • 2 tbsp Besti Allulose and Monk Granulated Sweetener or other

Instructions

For the cream cheese

  1. Cream together the cream cheese and sugar.

  2. Add in the vanilla, cream and whisked egg. Continue mixing until creamy.

  3. Set aside until dough is chilled and ready (at least 1 hour).

For the crust

  1. In a large bowl, combine and whisk the flours, sugar and salt together.

  2. Add in the chilled butter and shortening and gently work in to the flour by hand or by using a pastry cutter until it resembles coarse crumbs.

  3. Place the crumbled flour mixture on a lightly floured surface and work and gently knead the dough into a ball or flat small rectangle.

  4. Chill the dough in a bowl and refrigerate for 1 hour.

  5. Coat the fresh blueberries with 1 tablespoon of granulated sweetener and set aside. Meanwhile, make the sauce with the reserved blueberries.

For the blueberry sauce

  1. In a blender or food processor, blend together the blueberries, juice with zest and sugar.

  2. Strain out the juice using a mesh strainer or cheesecloth and set aside. Discard the blueberry skins and seeds.

For the assembly of the Galette

  1. Preheat oven to 350 degrees.

  2. Roll out the dough on a lightly floured surface as either round or rectangular style galette.

  3. Using the rolling pin, gently transfer the rolled dough to a large baking sheet.

  4. Place blueberries all around the edges of the dough, leaving a couple inches away from the edges free (for folding or crimping) and leaving the center empty for the cream cheese.

  5. Spread the cream cheese into the center of the dough alongside of the berries.

  6. Fold or crimp the edges and egg wash.

  7. Bake for 30 minutes on the top rack. Reduce the temperature to 300 degrees the last 10 minutes of the baking time.

  8. Spoon some of the blueberry sauce over the baked berries, leaving some for drizzling over the top too, if desired.

Recipe Notes

Whenever possible, use organic ingredients.

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