This Sourdough Blueberry Focaccia pairs soft, fluffy sourdough focaccia bread with sweet blueberries for an easy breakfast or dessert. It’s a deliciously simple way to use your sourdough starter or discard.
Sourdough focaccia might be one of my favorite things to bake. In fact, my original discard focaccia recipe is one of the most popular on the blog.
There’s something so satisfying about starting with a super wet dough, developing the gluten with stretch-and-folds, letting it get bubbly and airy, and baking it to crisp, golden perfection.
Over the years, I’ve shared pizza focaccia, cinnamon roll focaccia, even 100% whole wheat focaccia. But this sourdough blueberry focaccia might just take the cake for my favorite sweet version (sorry, cinnamon roll!).
In this recipe, juicy blueberries are cooked into a thick, syrupy topping and baked right into buttery, airy focaccia—it’s basically a jelly donut in bread form.
Whether it’s summer and you’re looking to use up fresh blueberries, or you’re just craving something sweet and fruity, this focaccia is absolutely worth making.
I hope you love it as much as I do!
🫐 Got extra blueberries? Try my blueberry sourdough bread, quick bread, muffins, or scones.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Use an active starter or discard that’s less than 3 days old for the best rise and flavor.
- Blueberries- Both fresh and frozen work. I used frozen, which take a little longer to thicken but are just as delicious.
- Bread Flour- Gives the dough strong gluten network for a chewy, airy focaccia. You can use all-purpose, but the texture will be slightly less chewy and it may not rise as high.
- Warm Water- About 80–90°F is perfect to encourage fermentation without harming the yeast.
- Kosher Salt- Brings out flavor. I use Diamond Crystal Kosher Salt (2.8 g per tsp). If using Morton’s or table salt, use half the volume or weigh it for accuracy.
- Blueberry Syrup- Made with blueberries, brown sugar, butter, vanilla, and lemon juice. Use lemon zest for extra tang or cinnamon for warmth.
- Icing- A simple mix of powdered sugar, melted butter, milk, and vanilla adds a sweet, creamy finish. Adjust the milk to get your preferred drizzle consistency.
Tips for Success
- Measure ingredients with a scale. Weighing your ingredients ensures accuracy and helps you get the perfect dough texture every time.
- Use fresh discard or active starter. Fresh discard (less than 3 days old) has enough live yeast for a good rise, while older discard may slow fermentation. Active starter works well if your discard is older.
- Be thorough with stretch and folds. Completing all 6 sets helps develop gluten, giving your focaccia a soft, chewy texture and good structure.
- Don’t rush bulk fermentation. Let the dough double in size. This can take 4–12 hours or longer depending on starter activity and kitchen temperature.
- Make blueberry sauce ahead. Preparing the sauce in advance allows it to cool and thicken, making it easier to drizzle evenly over the dough.
- Use an aluminum baking pan. Aluminum distributes heat evenly and helps create a nicely browned, crispy crust on your focaccia.
How to Make Sourdough Blueberry Focaccia
Follow this easy, step-by-step guide (with pictures) to learn how to make blueberry sourdough focaccia.
Step 1: Mix dough. Whisk water and sourdough starter. Add flour and salt, mixing until a wet dough forms. Rest 15 minutes.
Step 2: Stretch and fold. Wet your hand and lift one edge of the dough, folding it over itself. Rotate the bowl and repeat about 16 times. Cover and rest 15 minutes. Repeat every 15 minutes for 6 sets.
Step 3: Bulk fermentation. Butter a straight-sided container. Transfer the dough. Cover and let rise until doubled (4–12 hours depending on temp).
Step 4: Make blueberry sauce. Melt butter in a saucepan, add blueberries, brown sugar, and lemon juice. Simmer 10–15 minutes, squishing berries to release juices. Stir in vanilla, salt, and cinnamon (or lemon zest). Cool completely.
Step 5: Proof. Line a 9×13 pan with parchment, brush with remaining melted butter. Transfer dough and gently spread to edges, letting it rest if it springs back. Cover and proof 2–4 hours (or refrigerate overnight for more tang).
Step 6: Top and bake. Preheat oven to 375°F. Drizzle blueberry sauce over the dough and gently press in dimples. Bake 30–35 minutes until golden and cooked through.
Baker's Timeline
A sample schedule to guide you through making sourdough focaccia with blueberries from start to finish:
- 8:00–8:30 AM: Mix dough and rest 15 minutes.
- 8:30–10:00 AM: Perform 6 stretch-and-fold sets, 15 minutes apart.
- 10:00 AM–4:00 PM (varies): Bulk fermentation until doubled in size.
- 4:00–6:00 PM (varies): Transfer dough to pan, spread, and proof until puffy (or refrigerate overnight).
- 6:00–6:30 PM: Add blueberry topping and bake.
- 6:30–7:00 PM: Cool focaccia and prepare icing.
- 7:00–7:15 PM: Drizzle icing, slice, and serve.
Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.
How to Store
Store sourdough discard blueberry focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Blueberry Focaccia
Equipment
- Straight-sided container (optional, for bulk fermentation)
Ingredients
Sourdough Focaccia Dough
- 1 ¾ cups (420 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old (may take longer to rise)
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt
- 4 tablespoons unsalted butter melted (divided)
Blueberry Sauce
- 4 tablespoons unsalted butter
- 2 cups blueberries fresh or frozen (frozen may take longer to thicken)
- ½ cup brown sugar packed
- 2 tablespoons lemon juice or vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
- ¼ teaspoon ground cinnamon or 1 teaspoon lemon zest
Icing
- ½ cup powdered sugar
- 1 tablespoon unsalted butter melted
- ½-1 tablespoon whole milk or water
- 1 teaspoon vanilla extract
Instructions
- Feed your starter 6–12 hours before mixing the dough so it’s bubbly and doubled. If you’re using “fresh” discard (less than 3 days old), you can skip this step.
- In a large bowl, whisk together the warm water and sourdough starter. Add the flour and salt, then stir until everything is fully combined. The dough will be very wet—more like a thick batter. Cover and let it rest for 15 minutes.1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Wet your hand and perform a series of stretch-and-folds by lifting one edge of the dough and folding it over itself. Turn the bowl 90° and repeat. Do about 16 folds total, circling the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat this stretch-and-fold process every 15 minutes for a total of 6 sets.
- Pour 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, turning it so it’s lightly coated and not sticking. Brush a little of the butter over the top, cover, and let it rise until doubled—about 4–12 hours depending on room temperature.
- While the dough rises, melt 4 tablespoons of butter in a small saucepan. Add the blueberries, brown sugar, and lemon juice (or vinegar). Bring to a gentle simmer and cook for 10–15 minutes, squishing some of the berries so they release their juices. When the mixture is thick and syrupy, remove from heat and stir in the vanilla, salt, and cinnamon or lemon zest. Let it cool completely. (It can also be refrigerated overnight.)4 tablespoons unsalted butter, 2 cups blueberries, ½ cup brown sugar, 2 tablespoons lemon juice or vinegar, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon ground cinnamon
- Line a 9×13 aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the risen dough into the pan and use your fingertips to nudge it toward the edges. If it resists and springs back, cover and let it rest for 10 minutes, then try again.
- Cover the dough and let it proof until it’s noticeably puffy and airy—about 2–4 hours. For a tangier flavor, you can refrigerate the dough overnight after spreading it in the pan. Bring it back to room temp and let it finish proofing before baking.
- About 20 minutes before baking, preheat your oven to 375°F and place a rack in the center.
- Drizzle the cooled blueberry syrup over the dough. Use your fingertips to lightly press it in and create dimples, helping the sauce seep into the dough and redistributing air bubbles.
- Bake the focaccia for 30–35 minutes, or until golden brown and cooked through.
- While it bakes, whisk together the powdered sugar, melted butter, milk or water, and vanilla until smooth.½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, ½-1 tablespoon whole milk or water
- Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes. Cut into squares, drizzle with icing, and enjoy.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp and warm in the oven before serving.
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