Lemon and Blueberry Focaccia – 60-Minute Recipe
A sweet, tender focaccia brushed with a bright lemon glaze, dotted with fresh blueberry compote, and finished with a buttery streusel crumble. The combination of citrus, berries, and a crunchy topping makes it a perfect treat for brunch or an afternoon snack.
Recipe by Cybele Wells· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 1/10 lb all‑purpose flour
- 1/4 oz instant yeast
- 1 1/10 oz granulated sugar
- 0.35 oz salt
- 1 3/10 cup warm water
- 1 fl oz extra‑virgin olive oil
- 1 4/5 oz unsalted butter
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 4 1/5 oz powdered sugar
- 7 1/10 oz blueberries
- 1 2/5 oz brown sugar
- 2 4/5 oz all‑purpose flour (for crumble)
- 1 2/5 oz cold butter (for crumble)
- 1 tsp lemon zest (for glaze)
Instructions
- 1In a large mixing bowl combine the flour, instant yeast, granulated sugar, and salt; whisk to distribute evenly.
- 2Add the warm water and 30 ml olive oil to the dry ingredients, then mix until a shaggy dough forms.
- 3Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, or until smooth and elastic.
- 4Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 60 minutes.
- 5While the dough rises, prepare the streusel crumble: in a small bowl mix 80 g flour, 40 g brown sugar, and the cold butter cubes; rub together with fingertips until the mixture resembles coarse crumbs. Set aside.
- 6Make the lemon glaze by whisking together the powdered sugar, 60 ml lemon juice, 2 tsp lemon zest, and a pinch of salt until smooth; adjust thickness with a little water if needed. Set aside.
- 7Prepare the blueberry compote: place the fresh blueberries in a saucepan with 20 ml water and 20 g sugar; simmer over medium heat for 5‑7 minutes, stirring gently, until the berries break down and the sauce thickens slightly. Remove from heat and let cool.
- 8Preheat the oven to 428°F (425°F) and line a baking sheet with parchment paper.
- 9Gently deflate the risen dough and spread it onto the prepared sheet, shaping it into a roughly 1‑inch‑thick rectangle. Drizzle a little olive oil over the surface and use your fingertips to create dimples across the top.
- 10Brush the entire surface with half of the lemon glaze, then evenly scatter the streusel crumble over the dough.
- 11Bake the focaccia for 15‑18 minutes, or until golden brown and the crumble is crisp.
- 12Remove from the oven and immediately brush the hot focaccia with the remaining lemon glaze for a glossy finish.
- 13Allow the focaccia to cool on a wire rack for 10 minutes, then spoon the blueberry compote over the top, spreading it gently but leaving some pockets of fruit visible.
- 14Slice the focaccia into 8 equal pieces, serve warm or at room temperature, and enjoy the bright lemon flavor paired with sweet blueberries and crunchy crumble.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dough Rise Timing
Allow the dough to rise until doubled, about 60 minutes, before shaping.
Streusel Preparation
Prepare the crumble while the dough rises.
Glaze Application
Brush half the lemon glaze before adding crumble, then brush the remaining glaze right after baking for shine.
Cool Before Compote
Let the focaccia cool on a rack for 10 minutes before spooning the blueberry compote on top.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lemon and Blueberry Focaccia?
- About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Lemon and Blueberry Focaccia recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon and Blueberry Focaccia recipe come from?
- It was shared by Cybele Wells on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.