This is hands down one of those stop everything and bake this recipes. The crumb is unbelievably soft and custardy, almost like bread pudding, while the top is crisp, jammy, and bursting with lemon blueberry flavor. It looks fancy, tastes like a bakery dessert, and while it seems involved, the toppings only add a few extra minutes. Totally worth it.
Dough Ingredients
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120 g active sourdough starter
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460 g water
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605 g bread flour (King Arthur recommended)
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12 g salt
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12 g olive oil (lemon butter would be amazing too)
Blueberry Compote
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3 cups blueberries
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¾ cup sugar
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Juice of 1 lemon
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1 tsp vanilla extract
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1 tbsp water
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Cornstarch slurry:
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1 tbsp cornstarch
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1½ tbsp water
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Lemon Crumbles
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⅓ cup flour
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⅓ cup sugar
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¼ cup melted butter
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Juice of ½ lemon
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Lemon zest, to taste
Lemon Cream Cheese Glaze
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5 oz cream cheese, softened
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¼ cup powdered sugar
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Juice of ½ lemon
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Lemon zest, to taste
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1 tbsp milk
Instructions
1. Mix the Dough
In a large bowl, combine the starter, water, bread flour, and salt. Mix until a shaggy dough forms. Add the olive oil and gently work it in until absorbed.
Cover and rest for 30 minutes to 1 hour.
2. Stretch & Folds
Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart.
👉 During the final set, gently fold in about ⅓ of the blueberry compote to marble it through the dough.
3. Bulk Fermentation
Transfer the dough to an oiled pan lined with parchment paper. Cover and let it rest at room temperature for 4–6 hours, or until visibly risen and airy.
Once risen, move the pan to the refrigerator for several hours to firm up the dough and deepen flavor.
4. Prepare the Blueberry Compote
While the dough rests, combine blueberries, sugar, lemon juice, vanilla, and water in a saucepan. Heat over medium until the berries release their juices, about 5–10 minutes.
Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool.
5. Make the Lemon Crumbles
In a bowl, mix flour, sugar, melted butter, lemon juice, and zest with a fork until crumbly. Set aside.
6. Bake
Preheat oven to 450°F (232°C).
Once hot, spoon the remaining blueberry compote evenly over the dough and sprinkle with lemon crumbles.
Bake for 30–45 minutes, until the edges are crispy and the top is golden and bubbling.
7. Lemon Cream Cheese Glaze
Combine cream cheese, powdered sugar, lemon juice, zest, and milk. Mix until smooth. A food processor works great, but a bowl and spoon are totally fine.
8. Finish & Serve
Allow the focaccia to cool slightly, then drizzle generously with the lemon cream cheese glaze.
Slice, serve, and prepare to be obsessed.
Notes
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The texture is incredibly soft and custardy, almost dessert-like
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Blueberry compote baked into the dough keeps it moist and flavorful
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Lemon cream cheese glaze adds the perfect tangy-sweet finish
- Best enjoyed the same day, but reheats beautifully
