Wild Blueberry Cheesecake Danish Sourdough Focaccia

Wild blueberry cheesecake Danish sourdough focaccia is a gorgeous fusion of bakery favorites. It blends the airy, chewy texture of sourdough focaccia with the creamy richness of cheesecake filling and the burst of sweet-tart wild blueberries. I love how this recipe transforms everyday ingredients into something truly unique—sweet, savory, tangy, and visually stunning.

Why You’ll Love This Recipe

I love this recipe because it’s creative, show-stopping, and brings together the best parts of a Danish pastry and sourdough bread. The focaccia base is light and airy, with those signature crispy edges, and the pockets of cheesecake and juicy blueberries on top make it feel like a dessert and a bread all at once. It’s perfect for brunch, dessert, or an afternoon treat with coffee.

Ingredients

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

For the sourdough focaccia base:

• Active sourdough starter
• All-purpose flour or bread flour
• Water
• Olive oil
• Salt
• Honey or sugar (optional, for a hint of sweetness)

For the cheesecake topping:

• Cream cheese (softened)
• Granulated sugar
• Egg yolk
• Vanilla extract

For the blueberry topping:

• Wild blueberries (fresh or frozen)
• Lemon zest
• Sugar or maple syrup (optional for sweetness)

To finish:

• Olive oil (for brushing)
• Powdered sugar (optional for dusting after baking)

Directions

1. I start by mixing the sourdough starter, flour, water, and salt into a sticky dough and let it rise in a covered bowl until doubled—usually overnight for the best flavor.
2. Once the dough has risen, I gently stretch it into a well-oiled baking pan and let it proof again for a couple of hours.
3. While it rests, I make the cheesecake filling by mixing the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
4. I prepare the blueberries by tossing them with a little lemon zest and a spoonful of sugar or syrup if I want extra sweetness.
5. When the dough is ready, I use my fingers to dimple it and then spoon small dollops of cheesecake filling into the dimples.
6. I scatter the blueberries over the top, pressing some gently into the dough.
7. I drizzle the top with a little olive oil and bake until the focaccia is golden, puffed, and the cheesecake filling is set.
8. I let it cool slightly before slicing and, if I’m feeling fancy, dust it with powdered sugar just before serving.

Servings and timing

This recipe makes one large focaccia, which I cut into 8 to 12 squares depending on the occasion. It takes about 10–12 hours for fermentation and rising (mostly hands-off), and around 30–35 minutes to bake. I usually start the dough the night before and finish the toppings the next day.

Variations

Sometimes I swap wild blueberries for blackberries, raspberries, or sliced strawberries. I’ve also added a cinnamon swirl or streusel topping for extra crunch. If I want a more dessert-forward version, I sweeten the dough slightly and add a glaze on top after baking. For a tangier profile, I’ve used goat cheese mixed with cream cheese in the filling—it’s surprisingly delicious.

Storage/reheating

I store leftovers wrapped in foil or in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. To reheat, I warm slices in the oven at 325°F for 5–8 minutes to bring back the crisp edges and soften the filling. It also tastes great at room temp.

FAQs

Can I use a commercial yeast focaccia instead of sourdough?

Yes, I’ve made this with a yeasted focaccia base when I didn’t have time for a sourdough rise. The flavor is a little different, but still delicious.

Do I need to pre-cook the blueberries?

No, I use them raw. They burst slightly in the oven and get beautifully jammy during baking.

Can I make this ahead?

Yes. I often prepare the dough and toppings the night before, assemble in the morning, and bake fresh. It tastes best the same day but keeps well.

What’s the best pan to use?

I like using a quarter sheet pan or a 9×13 baking pan for thicker pieces. A cast iron skillet also works well for extra crispiness.

Can I freeze this?

Yes, I freeze individual slices wrapped tightly in plastic wrap and foil. To reheat, I let them thaw and warm in the oven for 10 minutes at 325°F.

Conclusion

Wild blueberry cheesecake Danish sourdough focaccia is a creative, beautiful recipe that combines the best parts of sweet and savory baking. I love how the tangy sourdough balances the creamy cheesecake and juicy berries. It’s not just bread—it’s a treat worth sharing and savoring, one flavorful bite at a time.

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