Wild Blueberry Cheesecake Danish Sourdough Focaccia
Recipe: https://recipestripper.com/recipes/56c5197d-bc78-46f3-80dd-ec7a236c3062
Original source: https://abrightmoment.com/wild-blueberry-cheesecake-danish-sourdough-focaccia/
Recipe image: https://abrightmoment.com/wp-content/uploads/2025/09/Wild-Blueberry-Cheesecake-Danish-Sourdough-Focaccia-Recipes-@brightmomentco-1-copy.jpg
Yield: 12
Prep time: PT30M
Cook time: PT30M
Total time: PT120M

Ingredients
- 1 batch Sourdough Focaccia Dough (recipe)
- 3 cups Frozen Wild Blueberries
- Juice of 1 Lemon
- 1/4 cup Granulated Cane Sugar (or maple syrup)
- 2 tbsp. Water
- 1 tbsp. Flour
- 8 oz. Cream Cheese (softened)
- Zest and juice of 1 Lemon
- 1/4 cup Maple Syrup
- 1 tsp. Vanilla Extract (or vanilla bean paste)
- 1 cup All Purpose Flour
- 1/3 cup Butter (melted)
- 3 tbsp. Maple Syrup
- 2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Cardamom
- 1 cup Powdered Sugar
- 3-4 tbsp. Whole Milk
- 1 tsp Vanilla Bean Paste

Instructions
1. [To Make the Focaccia:] Prep the focaccia dough and place in the fridge overnight for a long, cold fermentation as normal.
2. [To Make the Focaccia:] Begin the wild blueberry compote when you take it out the next morning.
3. [To Make the Focaccia:] Transfer the dough to a 9x13" baking pan lined with parchment paper and generously greased with olive oil.
4. [To Make the Focaccia:] Gently stretching from underneath the dough, stretch to fit the pan.
5. [To Make the Wild Blueberry Compote:] Combine the frozen wild blueberries, lemon juice, and sugar in a saucepan over medium heat.
6. [To Make the Wild Blueberry Compote:] Whisk the flour and water in a small bowl until a slurry. Once the blueberries have thawed and are juicy, stir in the slurry.
7. [To Make the Wild Blueberry Compote:] Cook until the blueberries have slightly thickened. Remove from heat to cool to room temperature.
8. [To Make the Wild Blueberry Compote:] Add half of the blueberry compote over the dough, then fold up like an envelope to seal in the compote. Flip the dough over, and gently stretch out to fit the baking pan again, working your hands underneath the dough to prevent any tearing.
9. [To Make the Wild Blueberry Compote:] Spread the remaining blueberry compote on top. Cover and set aside in a warm environment for at least 1 hour, up to 3 hours, until super jiggly.
10. [To Make the Cream Cheese Filling:] After the focaccia has rested, work on the filling. Preheat the oven to 425F.
11. [To Make the Cream Cheese Filling:] Combine all ingredients in a bowl and whisk vigorously until light and fluffy.
12. [To Make the Cream Cheese Filling:] Transfer the filling to a piping bag with a 1" tip.
13. [To Make the Cream Cheese Filling:] Drizzle the top of the focaccia with a little olive oil, then use your fingers to create its dimples.
14. [To Make the Cream Cheese Filling:] Pipe generous dollops through the focaccia.
15. [To Make the Maple Crumble Topping:] Combine all ingredients in a bowl and mix until crumb-like texture. Add on top of the focaccia.
16. [To Make the Maple Crumble Topping:] Bake for 25-30 minutes in the middle rack, rotating the pan halfway through baking, until deeply golden on top.
17. [To Make the Maple Crumble Topping:] Let cool at least 20 minutes, before adding the glaze.
18. [To Make the Maple Crumble Topping:] Let the glaze set for 15 minutes, before slicing to enjoy!