Lemon Blueberry Focaccia Bread – Easy Fruit Focaccia Recipe

Lemon blueberry focaccia is a fruit focaccia bread that blurs the line between sweet and savory in the best way. The dough is light and airy, the kind that springs back gently when pressed, and the toppings offer a contrast of tart lemon zest and juicy blueberries.

This isn’t your standard focaccia recipe.

It builds on the familiar method of making olive-oil enriched bread, but the final result lands somewhere between a focaccia and a soft summer cake.

You’ll learn how to bring together a golden focaccia crumb with the fresh flavor of lemon and berries.

You’ll also see exactly what makes this blueberry focaccia bread work for brunch, dessert, or an afternoon baking project.

The dough follows a tried-and-true base that I’ve used across many sweet focaccia experiments, including this cinnamon roll focaccia recipe. The real difference comes in what you do with the top.

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Why Lemon and Blueberry Work in Focaccia Dough

Focaccia dough has a soft, open crumb that’s more forgiving than a brioche and less sweet than a cake.

That makes it the ideal base for juicy fruit like blueberries and bright additions like lemon zest.

The blueberries nestle into the dimples of the risen dough and burst just slightly as the bread bakes.

You get pops of juice in every bite, but the crumb still holds together.

Lemon zest spreads its oils during baking. Combined with a drizzle of lemon glaze afterward, it adds dimension instead of heaviness.

In a way, this recipe reminds me of my sweet focaccia bread base, but this version leans more into the fruit-forward side of the spectrum. It’s softer. Less chewy. And more of a breakfast-meets-dessert hybrid.

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Ingredients: What Each Part Brings to the Table

The dough itself is simple. Flour, water, yeast, sugar, salt, and olive oil. That sugar might raise an eyebrow if you’re used to savory focaccia, but here it supports the fruit and glaze.

You want just enough sweetness in the background, nothing that competes.

The toppings keep things balanced.

Fresh blueberries provide moisture and contrast. Lemon zest lifts the whole bread. A bit of optional sugar on top helps the crust develop color and crisp edges.

The glaze brings it all together. A mix of powdered sugar, lemon juice, lemon zest, and a little milk. It seeps into the warm bread slightly without making it soggy.

I’ve tested a few different glazes for this.

In my notes, I’ve found that using just lemon juice without milk results in a sharper finish, but it can be too tart for younger palates. The version I’ve shared here uses a touch of milk to smooth things out. It sets with a soft shine instead of a firm crackle.

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Shaping and Baking the Blueberry Focaccia Bread

After the first rise, the dough transfers easily into a well-oiled 9×13-inch pan. It will feel a bit soft, but don’t add more flour. That texture is what helps it stay pillowy after baking.

Let it rise again in the pan until puffy and slightly jiggly. Then dimple the dough with your fingertips.

This step gives you those signature focaccia pockets where the blueberries will nestle in.

Press the berries in gently. Too much force and they’ll leak before they bake. Scatter lemon zest over the top and, if your berries are extra tart, go ahead and sprinkle a tablespoon of sugar too.

That little bit makes a difference in the final crust.

Bake at 400°F (200°C) until the top turns golden and the edges are crisp. Depending on your oven, that usually takes 20 to 25 minutes. The smell at this point? Soft lemon, warm berries, and a hint of olive oil.

While it cools, mix your glaze and drizzle it across the warm bread. It will partially melt in, which is exactly what you want.

For another take on this flavor combination, try these lemon blueberry cookies. They’re quicker and use a different base, but the pairing still shines.

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Ingredient Choice: Fresh vs Frozen Blueberries

I’ve tried both, and the outcome is clear.

Frozen berries release too much water and bleed into the dough. That’s fine in muffins, but in focaccia, it causes patchy color and sogginess beneath the surface.

Fresh blueberries hold their shape better and caramelize slightly where they touch the pan.

If you’re making this for guests or photographing it, fresh is the only way to go.

Save the frozen berries for smoothies or sauces.

For bread like this, freshness makes all the difference.

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Serving and Storing Lemon Blueberry Foccacia

Serve it warm, cut into soft squares. I like to add a drizzle of honey or pair it with a scoop of Greek yogurt for breakfast.

If you’re going in a dessert direction, a spoonful of whipped ricotta works beautifully too. The slight salt in the cheese complements the glaze.

This blueberry lemon focaccia is best the day it’s baked. But if you do have leftovers, wrap slices tightly and store at room temperature. Avoid the fridge, as it makes the crumb dense. Rewarm in a low oven to soften.

It also works well on a brunch spread alongside lemon blueberry dump cake, especially if you’re working with seasonal berries.

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Final Notes and Optional Touches

This blueberry focaccia recipe leaves room for adjustments.

You could skip the glaze and serve the bread plain with a swipe of butter or a thin coat of jam.

You could also swap in blackberries or raspberries, but I find they’re more delicate and don’t hold up quite as well during baking.

Want something with more body and density?

Compare this with my lemon blueberry pound cake for a firmer texture that slices cleanly and holds longer.

Both highlight the same flavor combination, but the pound cake is richer. The focaccia? Lighter. More casual. More of a fresh-out-of-the-oven experience.

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Save and Share This Sweet Focaccia Recipe

If this blueberry focaccia found its way to your table, I’d love to hear how it turned out.

Did you try a glaze variation? Did your berries burst just right? Leave a comment below and share your version.

And don’t forget to save this recipe to your Pinterest board so you can bake it again when blueberry season comes around.

There’s something timeless about sweet focaccia. It belongs in every baker’s rotation.

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