This sugar-free blueberry galette swaps conventional sugar for Jaca allulose, giving you a rustic, free-form summer tart with a flaky buttermilk cornmeal crust and jammy blueberry filling — and none of the added sugar. It comes together with half the effort of a pie, and the only sugar in a slice comes from the blueberries themselves.
A galette is the easiest way to bake with summer fruit: no pie dish, no fussy crimping — you just fold the edges over and let the oven do the work. Sweetened entirely with Jaca 100% pure allulose at double the amount of the sugar it replaces, this version keeps the golden, sugared-crust look and the deep berry flavor while cutting the added sugar to zero.
Ingredients:
Buttermilk cornmeal crust
- 1¼ cups (156g) all-purpose flour
- ¼ cup (30g) fine cornmeal
- 6 tablespoons Jaca allulose (2x the 3 Tbsp sugar in the original)
- ¼ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- ¼ cup (60ml) cold buttermilk, plus more as needed
Blueberry filling
- 4 cups (about 600g) fresh blueberries
- ½ cup Jaca allulose (2x the ¼ cup sugar in the original)
- 1 tablespoon (7g) cornstarch
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 large egg beaten with 1 tablespoon milk (egg wash)
- Coarse Jaca allulose, for sprinkling (optional)
Instructions
- Make the crust. Whisk the flour, cornmeal, Jaca allulose, and salt together. Cut in the cold butter until the mixture looks like coarse, pea-sized crumbs. Drizzle in the cold buttermilk and stir just until the dough clumps together, adding an extra tablespoon of buttermilk if it’s dry. Shape into a 1-inch-thick disc, wrap, and chill at least 1 hour.
- Mix the filling. Gently toss the blueberries with the Jaca allulose, cornstarch, lemon zest, and lemon juice until evenly coated. Keep chilled and don’t let it sit longer than about 15 minutes so the berries don’t release too much juice.
- Heat the oven. Preheat to 425°F (218°C) and line a large baking sheet with parchment paper.
- Roll it out. On a lightly floured surface, roll the chilled dough into a rough 12–14 inch circle. Transfer to the prepared baking sheet.
- Fill and fold. Spoon the blueberry filling into the center, leaving a 2–3 inch border. Fold the edges of the dough up and over the fruit, overlapping and pleating as you go. Brush the crust with egg wash and sprinkle with coarse Jaca allulose if using.
- Bake. Bake for 28–32 minutes, until the crust is golden brown and the filling is bubbling. Cool on the baking sheet for at least 10 minutes before slicing.
- Serve. Serve warm, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Prep time: 20 minutes (plus 1 hour chilling) | Cook time: 30 minutes | Total time: about 2 hours | Servings: 8
This is a Jaca-adjusted, healthier version of the classic blueberry galette — all of the conventional sugar is replaced with Jaca 100% pure allulose at double the amount, so every slice tastes just as sweet with zero added sugar.
