Blueberry Galette

1 1/4 c flour
1/4 c cornmeal
2 tsp granulated sugar
1/4 tsp salt
1 stick chilled unsalted butter
4 to 5 tbsp ice water

3 c fresh blueberries
1/4 c granulated sugar
1 oz (2 tbsp) butter, chilled
Pinch of cinnamon

2 tsp powdered sugar

Mix the cornmeal, flour, sugar and salt with the butter using a pastry blender until it is the consistency of sand. Then add ice water and roll out into a circle on wax paper. Do not overwork - dough should stay cold, if not chill for up to 2 hours. Transfer to a parchment lined cookie sheet and chill until you are ready to add berries.

Cut the butter in pea sized pieces and mix with the blueberries, sugar and cinnamon. Pour into center of dough leaving about three inches you gently place over the edge of berries. Bake at 375 for 30-35 minutes. Let cool and sprinkle with powdered sugar.