Lemon Blueberry Sourdough Focaccia

This lemon blueberry sourdough focaccia is soft and airy with fresh blueberries, bright lemon zest, lemon sugar, and a simple lemon glaze drizzled over the top. It has the texture of a sourdough focaccia bread with the flavor of lemon blueberry bread, making it a fun sourdough discard recipe for breakfast, brunch, or dessert.

I like this recipe because it uses the same simple sourdough discard focaccia base as my Sourdough Discard Cinnamon Roll Focaccia and Jalapeño White Cheddar Sourdough Focaccia, but turns it into something bright and sweet. If you are new to baking with discard, my What Is Sourdough Discard? post explains what it is and how to use it.

The blueberries are folded into the dough and scattered over the top, so you get blueberry flavor throughout the focaccia. The lemon zest goes into the dough and the lemon sugar gets sprinkled across the top, giving it a fresh lemon flavor without adding lemon juice directly to the dough.

This is a good recipe for spring and summer, but it also works well when lemon blueberry recipes start picking up in winter. Serve it slightly warm, after the glaze has had a few minutes to set on top.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Quick Look

Prep: 25 minutes
Rise: About 2 ½ to 3 ½ hours
Bake: 22 to 28 minutes
Total: About 3 ½ to 4 ½ hours
Servings: 12
Texture: Soft and airy with juicy blueberry pockets and lightly crisp edges
Best Served: Slightly warm with the lemon glaze set on top

Why You’ll Love This Lemon Blueberry Sourdough Focaccia

This focaccia is soft, airy, and lightly sweet.

It uses sourdough discard, so it is a good way to use extra starter.

Active dry yeast helps the dough rise in just a few hours.

Fresh blueberries give the bread juicy pockets of fruit.

Lemon zest gives the focaccia bright flavor without changing the dough texture.

The lemon sugar topping adds a fragrant, lightly crisp finish.

A simple lemon glaze makes it feel more like a breakfast treat or dessert.

Equipment

Large mixing bowl

Wooden spoon or Danish dough whisk

Kitchen scale

Measuring cups and spoons

9x13-inch baking pan

Plastic wrap or clean kitchen towel

Small bowl for glaze

Whisk

Ingredients for Lemon Blueberry Sourdough Focaccia

Lemon Focaccia Dough

⅔ cup sourdough discard, unfed and at room temperature, 150 grams

1 ½ cups warm water, 350 grams

2 ¼ teaspoons active dry yeast, 7 grams

3 tablespoons plus 1 teaspoon granulated sugar, 40 grams

3 ½ cups all-purpose flour, 500 grams

1 ¾ teaspoons fine salt or 2 teaspoons kosher salt, 10 grams

3 tablespoons unsalted butter, melted and slightly cooled, 40 grams

Zest of 2 lemons

1 teaspoon vanilla extract, 5 grams

2 tablespoons unsalted butter, softened or melted, for greasing the pan, 28 grams

Blueberries

1 ½ cups fresh blueberries, about 220 to 225 grams, divided

Use about 1 cup inside the dough and ½ cup on top.

Lemon Sugar Topping

2 tablespoons granulated sugar, 25 grams

Zest of 1 lemon

2 tablespoons unsalted butter, melted, 28 grams

Lemon Glaze

1 cup powdered sugar, 120 grams

1 ½ to 2 tablespoons fresh lemon juice

½ teaspoon vanilla extract, optional

How to Make Lemon Blueberry Sourdough Focaccia

Add the warm water, active dry yeast, and sugar to a large mixing bowl.

Stir gently and let the mixture sit for 5 to 10 minutes, or until the yeast begins to look foamy.

Add the sourdough discard, lemon zest, and vanilla.

Stir until mostly combined.

Add the flour, salt, and melted butter.

Mix until all of the flour is hydrated and a sticky, shaggy dough forms

Cover the bowl and let the dough rest for 30 minutes.

With damp hands, perform a set of stretch-and-folds around the dough.

Cover and let the dough rest for another 30 minutes.

Add 1 cup of the blueberries over the dough.

Perform another gentle set of stretch-and-folds, carefully incorporating the blueberries without crushing them more than necessary.

Cover and rest for 30 minutes.

Perform one final gentle set of stretch-and-folds.

Cover the bowl and let the dough rise in a warm place for about 1 to 1 ½ hours, or until noticeably puffy and increased in volume.

Grease a 9x13-inch baking pan generously with the softened or melted butter.

Transfer the dough to the prepared pan.

Gently stretch it toward the corners.

If the dough springs back, let it rest for about 10 minutes before stretching it again.

Cover and let the dough rise for about 45 to 60 minutes, or until very puffy and bubbly.

Preheat the oven to 425°F.

Brush the risen dough with the melted butter.

Use your fingertips to press deep dimples across the entire surface.

Scatter the remaining ½ cup of blueberries over the top, pressing them lightly into the dimples.

Combine the sugar with the zest of 1 lemon.

Rub the zest into the sugar with your fingertips until fragrant.

Sprinkle the lemon sugar evenly over the focaccia.

Bake for 22 to 28 minutes, or until golden around the edges and baked through.

Let the focaccia cool for about 15 to 20 minutes.

Whisk together the powdered sugar, lemon juice, and optional vanilla until smooth.

Drizzle the lemon glaze over the slightly warm focaccia.

Let the glaze set for a few minutes before slicing and serving.

Tips for the Best Lemon Blueberry Focaccia

Use fresh blueberries for the cleanest look and best texture.

Handle the dough gently after adding the blueberries so they do not all burst into the dough.

Do not add lemon juice to the dough. Lemon zest gives plenty of lemon flavor without affecting the dough structure.

Rub the lemon zest into the sugar before sprinkling it over the top. This helps release the lemon oils and gives the topping more flavor.

Do not rush the final rise. The dough should look puffy and bubbly before baking.

If the dough resists stretching in the pan, let it rest for 10 minutes and then try again.

Let the focaccia cool slightly before glazing so the glaze sits on top instead of melting completely into the bread.

Can I Use Frozen Blueberries?

Yes, frozen blueberries can be used, but fresh blueberries are best.

Frozen blueberries tend to bleed more color into the dough and may make the focaccia look more purple in places. They can also release extra moisture as they bake.

If using frozen blueberries, do not thaw them first. Add them straight from the freezer and fold them in gently.

Can I Make This With Active Sourdough Starter?

Yes, active sourdough starter can be used in place of sourdough discard, but the timing depends on whether you keep the yeast in the recipe.

If you use active starter and still use the active dry yeast as written, the rise time should be similar and may even be a little faster.

If you want to leave out the yeast and rely only on active sourdough starter, you will need to allow more time for the dough to rise. The exact timing will depend on how strong your starter is and how warm your kitchen is. Watch the dough instead of only watching the clock, and move to the next step when it looks puffy, bubbly, and well-risen.

Can I Make This Overnight?

Yes, you can make this dough overnight, even with the active dry yeast in the recipe.

After mixing the dough and doing the first stretch and fold, cover the bowl tightly and place it in the refrigerator overnight. The cold temperature slows the yeast down, so the dough can rise slowly while it chills.

The next day, take the dough out of the refrigerator and let it sit at room temperature until it is easier to stretch. Gently transfer it to the buttered pan, stretch it toward the edges, and continue with the second rise.

Because the dough will be cold, the second rise may take longer than usual. Wait until the dough looks light, bubbly, and puffy before adding the butter, blueberries, lemon sugar, and baking.

For best results, use the refrigerated dough within about 8 to 12 hours. If it rises too much overnight, handle it gently and continue with the recipe, but the finished focaccia may be slightly less airy.

How to Glaze Lemon Blueberry Focaccia

Let the focaccia cool for about 15 to 20 minutes before adding the glaze.

If the focaccia is too hot, the glaze will melt into the bread instead of sitting on top.

Whisk the powdered sugar, lemon juice, and optional vanilla until smooth. Start with 1 ½ tablespoons of lemon juice, then add a little more if needed.

The glaze should be thick enough to drizzle from a spoon. If it is too thick, add a few drops of lemon juice. If it is too thin, add a little more powdered sugar.

What to Serve With Lemon Blueberry Sourdough Focaccia

This lemon blueberry focaccia is good for breakfast, brunch, dessert, or an afternoon treat.

Serve it with coffee, homemade tea, milk, scrambled eggs, homemade yogurt, fresh fruit, or a simple breakfast spread.

It can also be served as part of a brunch table with muffins, scones, pancakes, fresh berries, and homemade whipped cream.

How to Store Lemon Blueberry Sourdough Focaccia

Let the focaccia cool completely before storing.

Store leftovers in an airtight container at room temperature for 1 day, or in the refrigerator for 3 to 4 days.

Because this focaccia has fresh blueberries, I prefer refrigerating leftovers after the first day.

To serve, let it come to room temperature or warm individual slices gently. Keep in mind that the glaze may soften when reheated.

Can I Freeze Lemon Blueberry Focaccia?

Yes, this focaccia can be frozen, but it is best frozen before adding the glaze.

Let the focaccia cool completely, then slice it into portions. Wrap the slices well and place them in a freezer-safe bag or container.

Freeze for up to 2 months.

Thaw at room temperature or in the refrigerator. Add the lemon glaze after thawing for the best texture.

Frequently Asked Questions About Lemon Blueberry Sourdough Focaccia