Name: Wild Blueberry Cheesecake Danish Sourdough Focaccia
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 batch sourdough focaccia dough; 3 cups frozen wild blueberries; juice of 1 lemon; 1/4 cup granulated sugar; 2 tablespoons water; 1 tablespoon flour; 8 ounces cream cheese, softened; zest and juice of 1 lemon; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/3 cup butter, melted; 3 tablespoons maple syrup; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cardamom; 1 cup powdered sugar; 3 to 4 tablespoons whole milk; 1 teaspoon vanilla bean paste; olive oil, for the pan and topping

I created this wild blueberry cheesecake Danish sourdough focaccia as a bakery-style treat that feels both rustic and luxurious. It brings together soft, airy sourdough focaccia with a tangy lemon cheesecake layer, bursts of juicy wild blueberries, a warm maple crumble, and a delicate vanilla glaze. Every bite feels rich, bright, and deeply satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 batch sourdough focaccia dough

3 cups frozen wild blueberries

juice of 1 lemon

1/4 cup granulated sugar

2 tablespoons water

1 tablespoon flour

8 ounces cream cheese, softened

zest and juice of 1 lemon

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup butter, melted

3 tablespoons maple syrup

2 teaspoons ground cinnamon

1/4 teaspoon ground cardamom

1 cup powdered sugar

3 to 4 tablespoons whole milk

1 teaspoon vanilla bean paste

olive oil, for the pan and topping

Directions

I start by preparing my sourdough focaccia dough using my preferred method, then I let it rest in the refrigerator overnight for a slow fermentation.

The next day, I line a 9×13-inch pan with parchment paper and coat it generously with olive oil. I transfer the dough into the pan and gently stretch it to fit.

To make the blueberry compote, I combine the frozen wild blueberries, lemon juice, and sugar in a saucepan over medium heat. In a small bowl, I whisk together the water and flour, then stir it into the blueberries once they release their juices. I cook it until slightly thickened, then let it cool.

I spread half of the compote over the dough, fold the dough like an envelope to seal it, then flip it and stretch it back into the pan. I add the remaining compote on top and let the dough rest in a warm place for 1 to 3 hours until it becomes puffy.

I preheat the oven to 425°F.

For the cream cheese filling, I whisk together the cream cheese, lemon zest, lemon juice, maple syrup, and vanilla until smooth. I pipe or spoon it over the dough.

I drizzle olive oil over the surface and dimple the dough with my fingers.

To make the crumble, I mix flour, melted butter, maple syrup, cinnamon, and cardamom until crumbly, then scatter it evenly over the top.

I bake the focaccia for 25 to 30 minutes, rotating halfway through, until golden brown. After baking, I let it cool for at least 20 minutes.

For the glaze, I whisk powdered sugar, milk, and vanilla bean paste until smooth, then drizzle it over the cooled focaccia. I let it set before slicing and serving.

Servings and timing

I usually get about 12 servings from this recipe.

Prep time: 30 minutes

Cooking time: 30 minutes

Total time: about 2 hours

Each serving is approximately 360 kcal.

Variations

I sometimes swap the wild blueberries for raspberries or mixed berries when I want a slightly different flavor. If I want a stronger citrus note, I add a bit of orange zest alongside the lemon.

For a nuttier texture, I like adding chopped pecans or walnuts into the crumble. When I want a less sweet version, I reduce the glaze or skip it entirely and let the fruit shine.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days.

When I want to reheat it, I warm slices in the oven at a low temperature for a few minutes to bring back the soft texture. I avoid microwaving too long because it can make the bread chewy.

FAQs

Can I use fresh blueberries instead of frozen?

I can definitely use fresh blueberries. I just keep an eye on the cooking time since fresh berries may release less liquid.

Do I need a sourdough starter for this recipe?

Yes, I rely on an active sourdough starter for the focaccia dough to achieve the right flavor and texture.

Can I make this recipe ahead of time?

I often prepare the dough the night before and assemble everything the next day, which makes the process easier.

What if I don’t have vanilla bean paste?

I simply substitute it with vanilla extract. The flavor is still great, just slightly less intense.

How do I know when the focaccia is fully baked?

I look for a deep golden color on top and a firm structure. The bottom should also feel set and lightly crisp.

Conclusion

I find this wild blueberry cheesecake Danish sourdough focaccia to be one of the most satisfying baking projects. It combines comforting bread with bright fruit and creamy richness in a way that feels both homemade and elegant. Whenever I make it, it turns out to be a centerpiece that everyone wants a slice of.

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