Sourdough Lemon Blueberry Focaccia

A soft, fluffy sweet focaccia with citrus aroma and bursting berries

If you love the chewy texture of sourdough but also crave something bright, fruity, and bakery-style sweet — this sourdough lemon blueberry focaccia is magic.
It’s airy like classic focaccia, tender like brioche, and tastes like a lemon cake met artisan bread.

Perfect for breakfast, tea time, or Ramadan iftar treats — it’s light, not overly sweet, and incredibly aromatic.

Why You’ll Love This Recipe

• Naturally fermented — easier to digest

• No commercial yeast

• Soft & fluffy crumb

• Fresh lemon fragrance

• Juicy blueberries in every bite

• Stays soft for 2–3 days

Ingredients

Dough

• 400g bread flour

• 80g active sourdough starter (100% hydration)

• 200g milk (slightly warm)

• 1 egg

• 60g sugar

• 6g salt

• 40g butter (softened)

• Zest of 1 large lemon

Topping

• 120g blueberries (fresh or frozen)

• 2 tbsp sugar

• 1 tbsp lemon juice

Lemon Glaze

• 70g powdered sugar

• 2–3 tbsp lemon juice

• Extra zest (optional)

Step-by-Step Instructions

1. Mix the Dough (Night)

In a bowl combine:
starter + milk + egg + sugar

Add flour and mix until no dry spots remain.
Rest 20 minutes (autolyse)

Add salt, butter, and lemon zest.
Knead or stretch & fold until smooth.

2. Bulk Fermentation

Cover and rest at room temperature:

4–6 hours at 24–26°C

During the first 2 hours perform
3 stretch & folds (every 30 minutes)

The dough should become puffy and jiggly.

3. Overnight Cold Ferment (Important)

Refrigerate 8–12 hours

This develops:

• deeper flavor

• soft crumb

• beautiful structure

4. Shape

1. Oil a 9×13 pan generously

2. Transfer cold dough

3. Gently stretch to fit pan

4. Rest 2–3 hours until doubled

5. Add Blueberries

Oil fingers and dimple dough
Press blueberries in gently
Sprinkle sugar and lemon juice

6. Bake

Bake at 190°C / 375°F for 22–27 minutes

Golden edges + soft center = ready

7. Lemon Glaze

Mix powdered sugar + lemon juice
Drizzle over warm focaccia

The glaze melts slightly and creates a shiny bakery finish ✨

Texture Guide

• Warm: soft & fluffy

• Cooled: light chewy crumb

• Next day: almost brioche-like

Storage

Room temp: 2 days (covered)
Fridge: 4 days
Freeze: 2 months

Reheat 10 seconds microwave = fresh again

Tips for Success

• Do NOT thaw frozen blueberries

• Underproofed = dense

• Overproofed = flat

• Jiggly dough = perfect bake

Flavor Variations

• Add white chocolate chips

• Cream cheese glaze

• Orange instead of lemon

• Raspberry version

Serving Ideas

• Breakfast with tea

• Dessert with whipped cream

• Light brunch bread

• Kids lunchbox sweet bread