Name: Wild Blueberry Cheesecake Danish Sourdough Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: PT-491172H34M45S
Cuisine: Fusion
Ingredients: 1/2 cup active sourdough starter; 2 1/2 cups all-purpose flour; 1 cup water; 1 1/2 teaspoons salt; 2 tablespoons olive oil (plus more for pan and dimpling); 4 oz cream cheese, softened; 2 tablespoons sugar (for cheesecake mixture); 1 egg yolk; 1/2 teaspoon vanilla extract; 1 cup wild blueberries (fresh or frozen); 1 teaspoon lemon zest (optional); 1 tablespoon sugar (for sprinkling)

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Wild Blueberry Cheesecake Danish Sourdough Focaccia is a sweet and savory twist on traditional focaccia, blending the tang of sourdough, the richness of a cheesecake filling, and the vibrant burst of wild blueberries. This unique bake is soft and airy with golden, crisp edges—like a cross between a dessert and a fancy brunch bread. I love how this focaccia transforms everyday ingredients into a bakery-worthy treat.

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy: the chewy texture of sourdough focaccia, the creaminess of cheesecake, and the fruity pop of wild blueberries. The focaccia base gives it structure and a subtle tang, while the cheesecake swirl and fruit make it feel decadent yet not too sweet. It’s perfect for breakfast, brunch, or a special dessert. Plus, it looks stunning straight from the oven, with beautiful purple swirls and golden peaks. Wild Blueberry Cheesecake Danish Sourdough Focaccia

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Active sourdough starter
All-purpose flour
Water
Olive oil
Salt
Cream cheese
Sugar (granulated and/or powdered)
Egg yolk
Vanilla extract
Wild blueberries (fresh or frozen)
Lemon zest (optional, for brightness)

Directions

I start by mixing the flour, water, active sourdough starter, and salt in a large bowl to form a sticky dough. I let it rest for about 30 minutes.
I perform a few sets of stretch-and-folds over the next 2 hours to build strength, then let the dough ferment at room temperature for 4–6 hours or until doubled in size.
I generously oil a baking pan and transfer the dough into it, gently stretching it to the edges. I cover it and let it rise overnight in the fridge (or proof at room temperature for 2–3 more hours if I’m baking the same day).
While the dough rests, I prepare the cheesecake filling by mixing softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
When ready to bake, I preheat the oven to 425°F (220°C). I use oiled fingers to dimple the focaccia, then gently spoon the cheesecake mixture into the indentations.
I scatter wild blueberries over the top and lightly press them into the dough. For extra flavor, I add a sprinkle of lemon zest and a little sugar on top.
I bake the focaccia for about 25–30 minutes, or until golden around the edges and the cheesecake spots are slightly set.
I let it cool in the pan before slicing. It’s delicious warm or at room temperature.

Servings and timing

This recipe makes about 8–10 servings. It takes roughly 20 minutes of active prep, plus fermentation and proofing time (around 8–12 hours total depending on your schedule). Baking takes about 30 minutes.

Variations

Sometimes I mix in a bit of ricotta with the cream cheese for a lighter filling. I’ve also tried this with blackberries, raspberries, or a swirl of fruit jam. For extra crunch, I’ve sprinkled sliced almonds or a crumble topping before baking. If I want a more dessert-style finish, I drizzle it with powdered sugar glaze after it cools.

Storage/reheating

I store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. To reheat, I pop a slice in the oven or toaster oven at 300°F (150°C) for about 5–7 minutes. It can also be frozen—just wrap slices well and thaw overnight before warming up. Wild Blueberry Cheesecake Danish Sourdough Focaccia

FAQs

Can I use commercial yeast instead of sourdough?

Yes, if I don’t have a sourdough starter, I use 1 teaspoon of instant yeast and shorten the proofing time accordingly. The flavor will be less tangy but still delicious.

Do I need to cook the blueberries before adding?

No, I use them raw. Wild blueberries are small and bake beautifully right into the dough. If using larger berries, I sometimes cut them in half.

Can I make this dairy-free?

Yes, I use vegan cream cheese and a plant-based egg substitute like flax egg. The texture and flavor are still great, though slightly different.

Why is my focaccia dense?

This usually happens if the dough hasn’t fermented long enough. I make sure it’s doubled and bubbly before shaping. Also, avoid adding too much flour when handling it—it should stay soft and hydrated.

Can I make it more savory?

Absolutely. I’ve added herbs like rosemary to the dough and reduced the sugar in the cream cheese to make a more tangy-savory version. It’s a great base to play with.

Conclusion

Wild Blueberry Cheesecake Danish Sourdough Focaccia is a creative and satisfying bake that always impresses. I love how the tangy dough, sweet fruit, and creamy filling come together in every bite. It’s perfect for weekend baking, holiday brunches, or anytime I want to make something a little special. Once I tried it, it instantly earned a place in my sourdough rotation.