Lemon Blueberry Sourdough Focaccia

The first time I had this lemon blueberry sourdough focaccia, I thought I was biting into a donut. The edges were crisp, the inside is moist and chewy, and bursting with fresh blueberry filling, sweet lemon glaze, and a crumble topping.

It’s part breakfast bread, part bakery-style treat, and 100% crave-worthy. The sourdough base gives it depth and chew, while the juicy blueberries and lemon sugar topping make every bite feel like a bite of summer. If you’ve never had a sweet focaccia before, this is the one that will convert you.

Lemon blueberry sourdough focaccia ingredients

Each ingredient plays an important role in the texture and flavor of this recipe. Here’s what you’ll need and why:

Bread flour is best for making sourdough because it produces a nicer "chew" and develops better structure, but if all you have is all-purpose flour, that will work as well. You might just have a softer crumb and fewer big holes. I prefer to use organic bread flour from King Arthur.

An active, bubbly sourdough starter is essential. I feed my starter in the morning, then put it in a warm place. Once it’s doubled in size, it’s good to go. Your starter should be doubling within 4 hours.

Water helps hydrate the dough. I like to use warm water (around 90ºF) when my kitchen is cool, but if it’s hot where you live, just use room temp.

Honey adds flavor, gives a boost to the yeast, and helps keep the crumb soft. I used honey from my friend Krissy (from Self Proclaimed Foodie), who raises her own bees, and I treat that stuff like liquid gold. You can use corn syrup, maple syrup, glucose, or leave it out entirely.

Salt is crucial for flavor, but I always add it in with the first fold. Adding it too early can interfere with hydration. I use ancient fine sea salt from Real Salt, but any fine sea salt works.

Olive oil and butter bring richness, moisture, and that golden, crispy edge that makes the focaccia taste like a jelly donut. Don’t skip them.

Blueberries are the star here. Fresh is best when they’re in season, but frozen totally works. I cook them down into a thick blueberry filling so the juices don’t leak out.

Lemon zest and juice brighten the flavor and cut the sweetness. Zest is essential here; don’t skip it.

ClearJel is my go-to thickener for fruit fillings. It stays glossy and stable when baked. If you don’t have it, you can use cornstarch. Just note the texture will be a little cloudier and softer.

A Fruity Twist on a Savory Classic

If you love the texture and tang of traditional sourdough focaccia, this version adds a summery, sweet-savory twist. This recipe was inspired by a video interview I saw of Taylor Swift casually mentioning that she’s been making lemon blueberry sourdough. And listen—I had to try turning it into a focaccia. I gotta say, I nailed it.

The best part? It’s incredibly hands-off. All you do is mix the ingredients together, cover the bowl, and forget about it for 12 hours while the sourdough magic happens. No kneading, no fancy shaping—just long fermentation and bold flavor. It’s perfect for brunch spreads, afternoon coffee, or served slightly warm with a scoop of vanilla ice cream.

How to make lemon blueberry focaccia step by step

This is one of those "mix it and forget it" sourdough recipes. Very low stress. Here's how it goes:

Day One: Make the Dough

1. In a large bowl, mix the bread flour, warm water, and active sourdough starter until no dry bits remain. Cover and let it rest for 30 minutes (autolyse).
2. Add in the salt and olive oil. Use your hands to fold and stretch the dough until it's elastic and smooth.
3. Cover with plastic wrap and let the dough ferment at room temperature for 12 hours, or until doubled in size and bubbly.

Day Two: Filling, Topping, Baking

This is the fun part—assembly and baking.

Make the Blueberry Filling

1. In a saucepan, combine your blueberries, butter, water, sugar, salt, lemon juice, and lemon zest over medium heat until it begins to bubble.
2. In a small bowl, mix the ClearJel (or 2 oz cornstarch) with 2 oz cold water to make a slurry.
3. Stir in the slurry. Cook it until thickened and jammy.
4. Let cool completely.

Make the Crumble

1. Combine the melted butter, flour, brown sugar, and a pinch of salt with a hand mixer.
2. Mix until crumbly and set it aside.

Lemon Glaze

1. Stir together the powdered sugar and lemon juice until smooth. Set it aside.

Shape the Focaccia

1. Turn the dough out onto a lightly oiled surface and stretch it into a rectangle.
2. Spread about 1 cup of the blueberry filling across the surface and sprinkle with more lemon zest.
3. Perform a book fold: fold the top and bottom edges toward the center, then fold in half like a letter.
4. Line a sheet pan with parchment paper. Drizzle with 2 Tablespoons melted butter and 2 Tablespoons olive oil.
5. Place the dough seam-side down in the pan. Cover loosely with plastic wrap and let it rise for 2 hours in a warm place, until very puffy and bubbly.
6. Preheat the oven to 450°F (232°C).
7. Dimple the dough gently with oiled fingers.
8. Add dollops of the leftover blueberry filling over the surface. This is my favorite part. I love watching the bubbles form around the fruit.
9. Drizzle the top with 1 Tablespoon more olive oil, melted butter, and top with the crumble.
10. Bake the sourdough focaccia for 20–25 minutes, or until the top is golden, the berries are bubbling, and the edges are crisp.
11. Carefully lift the focaccia from the pan and place it on a wire rack to cool.
12. Drizzle the top with the lemon glaze while it's still warm.
13. Let it cool completely before slicing and serving.

Tips and Tricks for Success

• Use a bubbly starter: It should double within 4–6 hours after feeding.
• Let time do the work: No kneading necessary. Just mix, rest, and fold.
• Cool the filling: Don’t add it hot, or it’ll mess with your dough structure.
• Don’t skip the butter and oil: They give you that signature golden, crispy bottom.

Final Thoughts

Lemon blueberry sourdough focaccia is one of those bakes that looks fancy, tastes amazing, and is secretly pretty easy. It’s chewy, juicy, buttery, and just sweet enough. I love serving it as part of a brunch board or cutting it into squares for dessert. Honestly, it’s hard not to eat it straight off the cooling rack. If you’re already baking sourdough, this recipe is a must-try.

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