This may just be the most warmly received cake I have ever made (hopefully just “so far” and not “ever” because what a bummer it’d be if I have already peaked).
Here’s your obligatory description: summer blueberries suspended in a rich cake, with silky lemon filling sandwiched in between, and the entire thing is smothered in a light whipped cream frosting. Who wouldn’t like that? People you can’t trust, that’s who.
BLUEBERRIES BLUEBERRIES BLUEBERRIES. The best berries (second only to the blackberry) and whenever they’re in season, I stock up with pints and pints of it. The best way to enjoy blueberries is to shovel them into your mouth, without shame or decorum. But another excellent vehicle for blueberry delivery, if you need to eat in a manner that is more socially acceptable, is the blueberry galette.
Golden, crispy crust and sweet, warm blueberries oozing out here and there — what’s not to like? Better yet, if you’ve got as much of a delicate hand as a herd of cattle, fret not because galettes are supposed to look messy and wild. It’s rustic.
