Description
A delicious blueberry cheesecake danish focaccia that combines rich cream cheese, sweet blueberries, and a soft bread base.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 8 ounces cream cheese, softened
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- In a bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit until frothy.
- In another bowl, mix flour, remaining sugar, and salt.
- Add the yeast mixture, melted butter, and egg to the flour mixture. Knead until smooth.
- Cover the dough and let it rise for 1 hour.
- Preheat the oven to 350°F (175°C).
- Spread the dough onto a greased baking sheet, creating dimples with your fingers.
- In a bowl, mix cream cheese, vanilla, and lemon juice until smooth.
- Spread the cream cheese mixture over the dough, then top with blueberries.
- Bake for 25-30 minutes until golden brown.
- Let cool before slicing and serving.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in an airtight container.
- You can use frozen blueberries, but do not thaw them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Blueberry Cheesecake Danish Focaccia, dessert recipe, blueberry recipe, focaccia