Dessert

Blueberry Focaccia Bread with Cream Cheese Frosting and Blueberry Syrup Drizzle Recipe

Byluca Carter February 4, 2026February 4, 2026

Introduction

Blueberry focaccia bread is a delightful twist on the traditional savory bread, combining the soft, airy texture of focaccia with the sweet burst of fresh blueberries. Perfect for breakfast or a cozy snack, this recipe balances fruity sweetness with creamy frosting and optional syrup for extra indulgence.

A folded flatbread sits on a round white plate, showing a soft and thick dough layer with a smooth, golden-yellow color mixed with purple and red streaks from cooked berries inside. The dish has one main layer of bread, with berries scattered throughout giving it a marbled look. Some purple juice has seeped out onto the plate, adding a shiny texture and deep color contrast. The whole scene is lit with warm sunlight, enhancing the bread’s fluffy texture and the glossy berry spots. The plate is set on a white marbled surface with parts of a green leafy cloth and a white cloth with black stitches visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water
1/4 cup olive oil

1 1/2 tsp active dry yeast
2 cups regular all purpose flour

1 cup fresh or frozen blueberries (for folding into dough)
3/4 cup powdered sugar

2 tbsp soft butter (regular or vegan)
2 oz cream cheese (regular or vegan)
1 cup fresh or frozen blueberries (for topping)

2 tbsp agave syrup

Instructions

Step 1: In a large mixing bowl, combine the warm water, olive oil, and active dry yeast. Stir lightly and let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Step 2: Add the flour to the bowl and mix until a thick dough forms. Cover with a thin kitchen towel and let it rise in a warm place for about 1 hour, or until the dough doubles in size.

Step 3: Transfer the dough to a well-oiled 9×9 inch metal pan. Oil the top of the dough, then use your hands to spread it evenly to the edges. Cover again and let rest for 15-30 minutes.
Step 4: Press your fingers into the dough to create dimples, then fold in 1 cup of blueberries gently with your hands.
Step 5: Preheat the oven to 350°F (175°C). Bake the dough for 30 minutes, or until the top is golden brown.

Step 6: While baking, prepare the frosting by mixing powdered sugar, cream cheese, and soft butter until smooth and creamy.
Step 7: For the optional blueberry syrup, simmer 1 cup blueberries and agave syrup in a small saucepan over low heat for 5 minutes. Stir occasionally until berries are tender and bubbly, then strain to remove solids and set aside to cool.
Step 8: Remove the focaccia from the oven, drizzle with cream cheese frosting, and top with additional fresh blueberries or the blueberry syrup, or both. Serve warm and enjoy!

Tips & Variations

Use frozen blueberries directly from the freezer if fresh ones are unavailable; just thaw slightly before folding into the dough.
Try adding a teaspoon of lemon zest to the dough or frosting for a refreshing citrus note.
For a vegan version, substitute butter and cream cheese with plant-based alternatives.

Gently folding in berries helps maintain their shape and prevents the dough from turning blue.

Storage

Store leftover blueberry focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices in a toaster oven or microwave until warm before serving.

How to Serve

Two pieces of thick, soft bread with a pale golden crust and a bumpy texture are layered on a white plate placed on a white marbled surface. The bread is swirled with dark purple and red berry filling, with whole berries embedded throughout, creating irregular patterns on the surface. The bread looks moist and slightly shiny from the soaking berry juice that has spilled around the edges, forming small puddles on the plate. The light shines on the bread, highlighting its glossy and textured appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Thaw them slightly and drain any excess juice before folding into the dough to prevent sogginess.

How do I know when the yeast is active?

The yeast is active if the mixture becomes foamy and bubbly within 5 minutes after mixing yeast with warm water and oil. This is a good indicator that your bread will rise properly.